Fresh Lime & Cream Cheesecake with Fresh Mixed Berries

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.