Cheesecake can come across as a bit too rich, bit too heavy, too much… Too much to have a second slice in one seating. So to make it more appetizing, simply add some tang. In this recipe, we added lime and blueberry. Think zesty and tangy cream cheese filling on a crunchy graham cracker crust – heaven for cheesecake lovers because the flavours go so well together.
- 200 g graham cracker biscuits, for the crust
- 160 g walnuts, for the crust
- 1 egg white, for the crust
- 750 g cream cheese, softened
- 2 egg yolks
- 300 ml condensed milk
- 1 tbsp lime zest
- 2 tsps vanilla extract
- 4 eggs, large
- 1/2 cup lime juice
- 1/2 cup caster sugar
- 1 tbsp lemon zest
- ½ cup lemon juice
- 125 g unsalted butter, softened
- 1/4 cup Sour Cream
- 2 boxes of blueberries, washed and dried, for the sauce
- 3/4 cup sugar, for the sauce
- 1 tbsp lemon juice, for the sauce
Preheat oven to 180 C.
(Not shown in video) Blend the Graham Crackers and walnuts in a food processor until fine. Transfer to a bowl.
(Not shown in video) Add the egg white to the biscuit mixture and mix well.
(Not shown in video) Butter a springform pan and line the base with biscuit mixture. Use a spoon to smoothen the surface, pressing hard.
(Not shown in video) Half bake it in the preheated oven for 10 minutes. Remove and allow to cool.
In a mixer, beat the cream cheese until fluffy and light. On medium high speed.
Add the condensed milk and continue to mix. Make sure to scrape the sides and bottom.
Lower the speed and add the zest and vanilla.
Add in two eggs, one at a time. Add the lime juice.
Pour into the prepared pan and bake for 40 minutes at 160 degrees Celsius until the sides are set but the middle is still jiggly. Let cool.
To make the curd, whisk two eggs and egg yolks, sugar, lime zest and juice, in a cold pot until light and fluffy.
Whisk in the butter and sour cream.
Turn on very low heat, be careful to not let the egg yolks coagulate.
Whisk fast and cook the curd until it has just started to thicken. About 10 minutes. Use only very low heat.
Strain and pour over the cheesecake.
Chill when cooled for at least 6 hours to get the best results.
(Not shown in video) To make the sauce, put ¾ of the blueberries and sugar in a sauce pot and bring to a boil.
(Not shown in video) Lower the heat and simmer until the sauce has thickened.
(Not shown in video) Add the remaining blueberries and continue for a few more minutes and allow to cool.
Serve cheese cake with blueberry sauce on top. Garnish with fresh blueberries and mint leaves.