Blueberry And Lime Cheesecake With Toasty Biscoff Crust
My blueberry and lime cheesecake is creamy, light, and bursting with citrus and berry flavor. The baked biscoff cookie base adds a delicious toasty flavor.
Ingredients
Stewed Blueberries
- 300 g blueberries see notes
- 40 g brown sugar
- 1 lime zest and juiced
Crust
- 250 g Speculoos Cookies see notes
- 100 g unsalted butter melted and cooled
Cheesecake
- 500 g cream cheese softened (see notes)
- 200 g white chocolate melted
- 250 ml heavy cream whipping cream
- 150 g mascarpone see notes
- 1 lime zested and juiced
- 7 g tsp vanilla extract
Instructions
Stewed Blueberries
- Line a baking tray with baking paper and add the blueberries, brown sugar, lime zest and lime juice. Use a spoon to mix and coat the blueberries in the sugar and lime. Bake for 10 minutes on 170C / 340F (190C / 375F for no fan). Take out of the oven and mix using a spoon and bake for a final 4-5 minutes. Once cooked, transfer to a bowl and allow to cool completely to room temperature the mixture will thicken slightly.
Crust
- Process cookies and butter - Add the cookies to the bowl of a food processor and process until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
- Form into springform pan - Add the crumbs to an 8-inch springform pan and use the back of a spoon to firmly press into the sides and bottom of the pan. Place in the fridge for 15 minutes.
Cheesecake
- Combine cream cheese and chocolate - Add the softened cream cheese to a large mixing bowl and use an electric hand mixer to mix until creamy, about 3 minutes. Scrape the bowl down and add the melted white chocolate. Mix until well combined.
- Whip mascarpone and cream - To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks using an electric hand held mixer or stand mixer fitted with a whisk attachment. If you can lift the beaters and the cream can hold it’s shape, it’s done. It should be smooth and not grainy.
- Add lime and cream - Zest the lime into the cheesecake mixture and add the lime juice. Mix until well combined. Scrape down the bowl and add the whipped cream. Use a spatula to gently fold through until well combined.
- Layer the cheesecake - Add half the cheesecake mixture to the chilled crust. Spread around evenly. Add half the stewed blueberries and spread. Try not to include too much. Add the remaining cheesecake mixture and use a spatula to spread around flat. Chill in the fridge for 4 hours to set, overnight is best.
- To finish - Once set, take out of the springform pan and place on a serving plate. Add the remaining stewed blueberries on top and slice to serve.
Video
Notes
Speculoos cookies - these are also known as biscoff cookies. You can use pretty much any vanilla cookie you like. Biscoff cookies have a deliciously light caramel and cinnamon flavor.
Blueberries - you can use fresh or frozen blueberries. If using fresh ones, give them a wash and dry them before using.
Cream cheese - I sued block style cream cheese. Specifically, the Philadelphia brand. Spreadable cream cheese will not work for this recipe.
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your whipped cream to go lumpy.
If making ahead of time - If you’re making it ahead of time, add the blueberries on top right before serving to make it look as fresh as possible!
Storage - Cheesecake can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:193kcal | Carbohydrates:13g | Protein:2g | Fat:15g | Saturated Fat:9g | Polyunsaturated Fat:1g | Monounsaturated Fat:3g | Cholesterol:39mg | Sodium:24mg | Potassium:75mg | Fiber:1g | Sugar:11g | Vitamin A:444IU | Vitamin C:5mg | Calcium:55mg | Iron:1mg
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