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Blueberry Key Lime Cheesecake

Source of Recipe


Woman's Day July 2009



List of Ingredients



• CRUST
  
• 10 shortbread cookies
  
• 1 Tbl unsalted butter, softened
  
• FILLING
  
• 3 bricks (8pz each) cream cheese, softened
  
• 1 cup sugar
  
• 1/2 cup sour cream, at room temp
  
• 3 large eggs, at room temp
  
• 1 Tbl grated lime zest
  
• 1/3 cup fresh lime juice
  
• 1 tso vanilla extract
  
• 1 drop liquid green food color
  
• BERRY TOPPING
  
• 1/4 cup sugar
  
• 1 1/2 tsp cornstarch
  
• 3 Tbl water
  
• 3 cups blueberries
  
• 1 Tbl lime juice
  






Instructions



1. Heat oven to 325, Spray nonstick spring form pan with spray
   
   
2. CRUST: Process cookies to make fine crumbs. Add butter; pulse to blend. Press into bottom of prepared pan. Bake for 10 minutes until set.
   
   
3. FILLING: In large bowl, combine cream cheese, sugar and sour cream. Beat on med speed for 2 minutes until smooth. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.
   
   
4. Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to rack; cut around outside edges to loosen from sides. Cool on rack 3 hours. Cover and refrigerate, up to several days.
   
   
5. TOPPING: In a small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries with potato masher. Cook over med high heat until mix comes to a full boil. Boil 1 minutes, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries. Spread on top of cake. Top cake with remaining berries. Refrigerate until serving.