Recipe: Key Lime Blueberry Cheesecake (San Francisco Chronicle)

KEY LIME BLUEBERRY CHEESECAKE

"I like to prepare a simple crust from graham crackers and almonds. Cheesecake crusts are often baked before the filling, but I find that pressing the crust mixture into the springform pan and refrigerating it for 10 to 15 minutes before works just as well.

Combining cream cheese and sour cream ensure the cheesecake is rich and smooth. Some of the berries go into the filling, with the rest spooned on top for a burst of color.

Be sure all the ingredients are at room temperature before you begin. This can easily be made a day before serving. Use a spice grinder or clean coffee grinder to grind the almonds."

FOR THE CRUMB CRUST:
1 tablespoon finely ground toasted almonds
2 tablespoons sugar
1 cup fine graham cracker crumbs
2 1/2 ounces (5 tablespoons) unsalted butter, melted

FOR THE CHEESECAKE:
1 1/2 pounds (3 packages, 8 ounces each) cream cheese
1 cup sugar
3 large eggs, beaten
1/2 cup sour cream
2 teaspoons finely grated lime zest (preferably from Key limes - 5 or 6)
2 tablespoons fresh lime juice (preferably from Key limes)
1/3 cup blueberries

FOR THE TOPPING:
3 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons water
2 cups blueberries
1 tablespoon fresh lime juice

TO PREPARE THE CRUST:
Lightly butter an 8- or 9- by 3-inch springform pan.

In a small bowl, combine the ground almonds, 2 tablespoons sugar and graham cracker crumbs. Stir in the melted butter. Press the mixture evenly over the bottom of the prepared springform pan. Refrigerate at least 10-15 minutes.

TO PREPARE THE CHEESECAKE:
Preheat the oven to 325 degrees F and place the oven rack in the center of the oven.

In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on lowest speed just until smooth. Stop the mixer as needed to scrape down the sides of the bowl. Maintaining the same speed, add the 1 cup sugar and beat until incorporated, stopping and scraping as needed.

With the mixer on low speed, add the beaten eggs, 3 to 4 tablespoons at a time, blending after each addition until incorporated. Add the sour cream and mix just until blended. Add the lime zest and juice; beat just until smooth and creamy. Remove the bowl from the mixer, and fold in the 1/3 cup blueberries. Pour the mixture over the crust.

Bake until the cheesecake is almost set and the center still quivers slightly when the pan is gently tapped, about 1 hour. Transfer the pan to a wire rack and let cool to room temperature, about 2 1/2 hours.

Refrigerate for about 40 minutes to firm and fully chill. (If serving later, cover the top of the pan with plastic wrap and refrigerate for several hours or up to overnight. Add the topping at any point before serving.)

TO PREPARE THE BLUEBERRY TOPPING:
Combine the 3 tablespoons sugar, cornstarch and water in a saucepan. Add 1 cup of the blueberries, and mash them with the tines of a fork or potato masher. Cook over medium heat until the mixture comes to a boil; boil for 1 minute, stirring constantly, until slightly thickened.

Remove the saucepan from the heat; stir in the lime juice and the additional cup of fresh blueberries, coating the berries with the sauce.

Cool, then spread on top of the cheesecake. Refrigerate until ready to serve.

Makes 1 cheesecake, 8-12 servings
Source: San Francisco Chronicle, Sunday, June 3, 2012