This is a winner y’all. Go save, bookmark, write down this recipe, anything to ensure you will make this sooner than later. The key lime kick is just right and the blueberries make anything taste delicious.
Recipe courtesy of Woman’s Day
1 heaping cup vanilla wafer cookies
1 T. unsalted butter
3-8 oz packages cream cheese, softened
1 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
1 T. grated lime zest
1/3 cup lime juice
1 tsp. vanilla extract
1/4 cup sugar
1 1/2 tsp flour
3 T. water
3 cups blueberries
1 T. lime juice
Preheat oven to 325. Grease springform pan
1. 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. Remove from oven and set aside.
1. 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.
2. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.
3. Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched.
4. Cut around outside edge of cake to loosen from sides. Let cool on rack 2-3 hours (cake will sink as it cools). Cover and refrigerate up overnight and up to several days.
1. About an hour or two before you’re ready to serve cheesecake, make the topping.
2. In small saucepan, mix sugar, cornstarch and water until blended.
3. Add 1 cup blueberries; mash berries well with a potato masher.
4. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened.
5. Stir in lime juice and another 1/2 cup blueberries.
6. Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving.
Voila! Enjoy immensely!