Inspired by the classic French dessert cour a la creme, this has all cheesecake’s richness without the rigmarole of baking. Just what you want on a hot summer day; perfect with a swath of juicy berries.
| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Yield: | 8 servings |
Ingredients
- 1 pound cream cheese, at room temperature
- 1 1/2 cups confectioners’ sugar, sifted
- Zest of 1 lime (about 1 teaspoon)
- Juice of 2 limes (about 1/3 cup),
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 1/2 cups heavy cream
- 2 cups fresh blueberries
- 1/3 cup water
- 2 tablespoons sugar
- 1 cup halved or sliced fresh strawberries
- 1 cup fresh raspberries
- 1/2 lime
Instructions
- 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 1/3 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, prepare the berries: Cook about half of the blueberries in a small skillet with the water and sugar, over medium heat until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.
- Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the center of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 580 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 141 mg |
| Sodium | 279 mg |
Reviews
This cheesecake is just Devine and very light and delicious!!!😃
I tried this recipe out for a potluck at work and people loved it so much I don’t bring other items to potlucks anymore as I get requests for this cheesecake (and the recipe all the time. It comes out in such a unique shape and looks delicious and interesting. I made a few changes but they’re minor: I use 1/2 cup of lime juice and the zest of 2 limes, but we like that little added sour bite it gives, and then to top it with a sweet fruit compote – they compliment eachother very well. The only other change I make is that I add about 5 drops of green food coloring when I add the sugar, juice, zest, and vanilla to give it that traditional limey look. I will also change up the toppings for different events, the latest was a sweet cherry compote. This is a super recipe for any occassion as it’s EASY with few ingredients, none of which are wierd, and it tastes FABULOUS! Trying this recipe you will not regret.
Simply delicious! A light and fluffy version of the classic cheesecake with an added punch of lime… Although, next time I make it I think I’m going to cut back on the lime juice. Not that I don’t like limes, (I really do It just overpowers the fruit a little bit. But that’s my only criticism to an otherwise perfect dessert.
This recipe is very delicious and super easy to make. I only have strawberries and limes in my locale, so I used those to make it. I ended up making a strawberry topping sauce with 1/3 cup water, 1 1/2 cup strawberries, 1 teaspoon vanilla, and 1/3 cup sugar in a skillet, stirred and broken up for about 10 minutes; then served half strawberries on top with sliced lime wedges. I also left out about 1/2 cup heavy cream, and thought the consistency came out great! When preparing in the beginning, I was concerned that it was too watery, but it ended up filling out well towards the end! Great recipe!
This recipe is very good. I crushed cinnamon cookies and mixed the crumbs with butter. Then I toasted them a bit in a small frying pan. I divided the crumbs into individual bowls, poured the cream cheese on top of the crumbs, and the fruit on top. If this dessert was good before, with the added crumbs it turned out d-e-l-i-c-i-o-u-s!
super light and full of flavor. so glad i made this.
Divine. Everyone loved it.
Two of my guests took a picture of this cheesecake when I served it last night. It was fantastic and easy to make!
This cheesecake is awesome!!! My family loved it, can’t wait to make it again
This turned out lovely. It’s a great dish for entertaining so you can make it ahead of time.