Thursday, September 10, 2009

Blueberry Key Lime Cheesecake

A few weeks ago I had a luncheon for the sisters that I visit teach. I really wanted to do something to let them know how much I love and appreciate them. I was looking for a menu that was yummy and pretty. I found just that on the Woman’s Day Website and a few other places. Here is our menu:

  • Broccoli Cheese Braid
  • Spinach Salad
  • Blueberry Key Lime Cheesecake
  • Sparkling Grape Juice

We didn’t start with dessert at our luncheon but I am going to with my menuJ. Doesn’t it just get your taste buds a salivatin? I didn’t get pictures of my decorations L so sad.

I just got so excited when the sisters came that I forgot. I will be posting the Broccoli Chicken Braid tomorrow. Needless to say we all left with full tummies and full hearts!




    • 10 shortbread cookies (we used Keebler Sandies Simply Shortbread)
    • 1 Tbsp unsalted butter, softened


    • 3 bricks (8 oz each) cream cheese, softened
    • 1 cup sugar
    • 1⁄2 cup sour cream, at room temperature
    • 3 large eggs, at room temperature
    • 1 Tbsp grated lime zest
    • 1⁄3 cup fresh lime juice
    • 1 tsp vanilla extract
    • 1 drop liquid green food color (optional)

    Blueberry Topping
    1⁄4 cup sugar
    11⁄2 tsp cornstarch
    3 Tbsp water
    3 cups blueberries
    1 Tbsp lime juice


    1. Heat oven to 325°F. Spray an 8 x 3-in. springform pan with nonstick spray.

    2. Crust: Process cookies in food processor to make fine crumbs. Add butter; pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.

    3. Filling: In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. 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 a rack; cut around outside edge of cake to loosen from sides. Cool on rack 3 hours (cake will sink as it cools). Cover and refrigerate up to several days.

    5. Topping: In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries well with a potato masher. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1⁄2 cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 11⁄2 cups blueberries. Refrigerate until serving.

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