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Fresh Lime & Cream Cheesecake with Fresh Mixed Berries

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Recipe

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.

 

Yield

12 servings

Prep

25 min

Cook

0 min

Ready

hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
For the cheesecake
1 pound cream cheese
at room temperature
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1 ½ cups powdered sugar
sifted
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1 each limes
zest
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2 each limes
juice
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1 tablespoon vanilla extract
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2 ½ cups heavy whipping cream
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For the berries
2 cups blueberries
fresh
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cup water
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2 tablespoons sugar
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1 cup strawberries
freshly sliced or halved
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1 cup raspberries
fresh
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½ each limes
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Ingredients

Amount Measure Ingredient Features
For the cheesecake:
453.6 g cream cheese
at room temperature
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355 ml powdered sugar
sifted
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1 each limes
zest
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2 each limes
juice
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15 ml vanilla extract
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591 ml heavy whipping cream
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For the berries:
473 ml blueberries
fresh
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79 ml water
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3E+1 ml sugar
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237 ml strawberries
freshly sliced or halved
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237 ml raspberries
fresh
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0.5 each limes
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Directions

For the cheesecake:

Line a medium (about 8-inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl.

Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth.

Add the sugar, lime zest and juice, and vanilla.

Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.

In another bowl, beat the cream just until it holds a stiff peak.

Stir about ⅓ of the whipped cream into the cream cheese mixture to lighten the cream cheese.

Gradually fold in the remaining whipped cream to make a light mousse.

Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently.

Cover and refrigerate to drain for at least 4 hours or up to 3 days.

Just before serving, get the berries ready:

Add about half of the blueberries in a small skillet with the water and sugar over medium heat, cook until the berries become juicy and syrupy, 6 to 10 minutes.

Toss all the remaining fresh berries in a large bowl, along with lime juice.

Unwrap the cheesecake and invert onto a cake serving platter or plate. (Discard the cheesecloth.)

Use a large ladle or spoon to press a well in the center of the cheesecake.

Spoon the mixed berries into the well and drizzle the cooked blueberries along with juices over the top.

Serve a scoop of cheesecake with some of the remaining fresh berries.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 39173% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 132mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 25% Vitamin C 32%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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