Here we go for a new cheesecake recipe!
This time I decided to add lime to the cream cheese and blueberries to the biscuit base...
It reminded me of the creaminess of Key Lime Pie.
The result is very tasty and light (which is not incompatible!)
Here are the stages of its realization:
- Crush 140g of dry biscuits, then add 80g of melted butter, mix everything together and line a silicone cake tin. Pack the bottom firmly with the back of a tablespoon. Place in the fridge.
- Preheat the oven to 180°
- Mix 500g of faisselle cheese with 140g of caster sugar, 2 tsp of cornstarch, 20cl of thick crème fraîche, 3 eggs previously beaten, then the juice of 2 limes.
- Take the mold lined with biscuits. Sprinkle the biscuit base with 120g of blueberries.
- Pour the cream cheese mixture over the blueberry layer.
- Put in the oven for 45 minutes.
- Leave to cool then place in the refrigerator for at least 4 hours.
Know that, like all cheesecakes, the tasting is even better the following days!
I've tried the lime cheesecake before (but without the blueberries!)... and it was delicious!
I finally tasted this famous Philadelphia during my vacation in France. Unfortunately, it is still not sold here. Too bad because I find it very good.
This recipe will please me since you use faisselle, cheese that I can find at home.
I'm browsing your blog and I admit: I love it. See you soon.
Thank you for stopping by here and @ soon!
This cheesecake really attracts me, it looks delicious; but what size of dish is most appropriate? Thank you.
Hello Liliane, it's a family mold of about 20/23 cm, mine was made of silicone but if you have a springform mold it's even better, good day to you
Hello,
I tested this recipe today. THANKS!
The taste: very good, soft, light :) Easy to make.
Thank you Oxana! See you soon :)
Hello,
This looks delicious! What cookies did you use?
Hello Val, these are dry biscuits like pancakes that you can find in the biscuit section. See you soon :)