Iced blueberry & lime cheesecake

Name: Iced blueberry & lime cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 3 limes; 50 grams caster sugar; 250 grams blueberries; 3 egg whites; 140 grams icing sugar; 250 grams mascarpone; 1 teaspoons vanilla extract; 300 milliliters double cream; 250 grams box soft amaretti biscuits; 50 grams butter

Iced blueberry & lime cheesecake requires approximately 30 minutes from start to finish. One portion of this dish contains around 5g of protein, 23g of fat, and a total of 380 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have amaretti biscuits, caster sugar, blueberries, and a few other ingredients on hand, you can make it.

Instructions

Line the base and sides of a 20-22cm square cake tin with cling film. Finely grate the zest from the limes and set aside. Squeeze the juice and pour into a pan with the sugar and blueberries.

Ingredients you will need

Blueberries

Juice

Lime

Sugar

Base

Equipment you will use

Cake Form

Heat gently to dissolve the sugar, then simmer for 1-2 mins until the blueberries are slightly softened.

Ingredients you will need

Blueberries

Sugar

Remove with a slotted spoon and put in a bowl. Boil the juice for 1-2 mins until it is slightly syrupy, then pour over the blueberries and leave to cool.

Ingredients you will need

Blueberries

Juice

Equipment you will use

Slotted Spoon

Bowl

Whisk the egg whites until stiff, then gradually whisk in the icing sugar until the meringue is stiff and marshmallow-like in texture. Beat the mascarpone in a large bowl with the lime zest and vanilla. Whip the cream until it just holds its shape, then fold into the mascarpone. Fold in the meringue using the whisk blades.

Ingredients you will need

Powdered Sugar

Marshmallows

Egg Whites

Mascarpone

Lime Zest

Vanilla

Cream

Equipment you will use

Whisk

Bowl

Break up the amaretti biscuits between your fingers into a bowl to make crumbs. Melt the butter and add to the biscuit crumbs, mixing well.

Ingredients you will need

Amaretti Cookies

Biscuits

Butter

Equipment you will use

Bowl

Spoon the blueberries and their juices into the base of the prepared tin. Spoon the cheesecake mixture evenly over the top, then smooth with the back of a metal spoon to level the mixture. Spoon the amaretti crumbs evenly over the top, pressing down lightly with your hands. Freeze the cheesecake for at least 4 hrs or overnight is better. Can be frozen for up to two weeks before serving.

Ingredients you will need

Blueberries

Amaretti Cookies

Base

To serve, transfer the cheesecake to the fridge for 30 mins. Turn out onto a flat serving plate and peel off the cling film.

Serve cut into generous slices.

Equipment

Ingredients

Servings:

limes 50grams

caster sugar 250grams

blueberries 3

egg whites 140grams

icing sugar 250grams

mascarpone 1teaspoons

vanilla extract 300milliliters

double cream 250grams

box soft amaretti biscuits 50grams

butter

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Cheesecake works really well with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Snake River Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.