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!

BLUEBERRY KEY LIME CHEESECAKE

• Active Time: 30 minutes
• Total Time: 5 hours

INGREDIENTS

Crust

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

Filling

• 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

PREPARATION

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.