Recipe: The cream of cheesecakes

This is a lovely, light baked cheesecake — it is perfectly sharp and surprisingly creamy. Ideally finished with a topping of blueberries, and it really needs nothing else.
Recipe: The cream of cheesecakes

Baked Lime Cheesecake with Ginger and Blueberries by Mercy Fenton.

Baked Lime Cheesecake with Ginger and Blueberries

Biscuit base


200gr gingernut biscuits

50gr melted butter


  • Line the base of a 8 inch springform tin with a disk of parchment and butter the sides of the ring.
  • First prepare the biscuit base.
  • Crush the biscuits in a bag with a rolling pin or use a food processor.
  • Mix with the melted butter and press firmly into the base of the tin.
  • Bake at 150C for 10 minutes.
  • Allow to cool and butter the sides before filling.



675gr full fat cream cheese

250gr sugar

60gr sour cream

60gr pouring cream

3 free range eggs

1tbs grated lime zest

180ml lime juice

1 tsp vanilla extract

1½ tsp cornflour sifted


  • In the bowl of an electric mixer beat the cream cheese and the sugar.
  • Add the eggs and beat until the mix is smooth.
  • Add the sour cream, cream and vanilla.
  • Beat in the lime zest, juice and corn flour. Mix well.
  • Scrape the mixture into the prepared tin, then bake at 160C for 40 minutes.
  • Then turn down the heat to 120C and continue to cook until just set, about another 10 minutes, there will be a tiny wobble in the centre.
  • Remove from the oven and, using a small, sharp knife, free the sides from the tin.
  • Allow to cool whilst preparing the blueberries.

Blueberry Compote


250gr blueberries

20gr sugar

8gr corn flour


  • Bring the blueberries to a gentle simmer then mix the corn flour with enough water to make a light paste.
  • Add the corn flour and simmer for a minute or two until thickened.
  • Scrape into a clean bowl over ice or cold water, them once cooled, spoon over the cheesecake, refrigerate until completely set and cool — ideally overnight.
  • Cut with a hot dry knife — it really needs nothing with it.

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