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Blueberry and Lime Cheesecake Cake

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A creamy indulgent cheesecake blending tangy lime and sweet blueberry compote atop a crunchy digestive biscuit crust.

Ingredients

Scale
  • 1 ½ cups digestive biscuit crumbs
  • ⅓ cup melted butter
  • 2 tbsp sugar
  • 3 cups cream cheese (3 8 oz blocks)
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup whipping cream
  • Zest of 2 limes, finely minced
  • 2 cups blueberries, fresh or frozen
  • ½ cup sugar
  • 1 tsp finely grated lime zest
  • 1 tbsp cornstarch
  • ¼ cup water

Instructions

  1. Preheat oven to 300°F (149°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a food processor, finely crush the digestive biscuits or place them in a plastic bag and crush with a rolling pin.
  3. Mix the biscuit crumbs with melted butter and sugar until combined, then press into the bottom of the prepared pan.
  4. Cream together the cream cheese and sugar until smooth.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Pour in the whipping cream and blend until smooth.
  7. Fold in the minced lime zest until evenly distributed.
  8. Pour the cheesecake batter over the crust and place the springform pan in a larger pan. Pour boiling water into the larger pan to come halfway up the sides of the cheesecake pan (bain marie method).
  9. Bake for 1 hour 15 minutes, until the surface loses its shine and is set but still slightly wobbly in the center.
  10. Run a sharp knife around the edge of the pan, then cool the cheesecake on a wire rack for 1 hour.
  11. Refrigerate the cheesecake for at least 2–3 hours or overnight.
  12. Meanwhile, prepare the blueberry lime compote: combine blueberries, lime zest, and sugar in a saucepan and bring to a gentle boil.
  13. Stir together cornstarch and water, then add to the boiling berries and cook for 1 minute until thickened.
  14. Allow the compote to cool, then pour over the chilled cheesecake.
  15. Garnish with whipped cream and grated lime zest if desired before serving.

Notes

  • A bain marie (water bath) ensures even baking by buffering direct heat.
  • Wrap the springform pan in multiple layers of heavy-duty foil to prevent leaks.
  • Pour boiling water into the outer pan after placing it in the oven to avoid splashing.
  • Foil wrapping the pan helps even without a water bath.

Nutrition

Keywords: blueberry, cream cheese, digestive biscuits, lime

Find it online: https://zesticook.com/blueberry-and-lime-cheesecake-cake/