Can I make this cheesecake ahead of time?

Yes. Chill for at least 4 hours before serving, or cover and refrigerate up to 2 days. The flavors deepen as it sits.

What type of blueberry preserves work best?

Use a smooth or seedless blueberry preserve to fold evenly into the filling without affecting the whipped texture. Chunky preserves may break down the aeration.

Can I substitute the lime with lemon?

Yes. Use the same amount of fresh lemon juice and zest for a brighter, less herbaceous citrus note.

Why is room-temperature cream cheese important?

Room-temperature cream cheese blends smoothly and incorporates air evenly without lumps, which is essential for the light, airy texture.

Can I use a food processor to crush the gingersnaps?

Yes. Pulse until you reach fine crumbs, then toss with melted butter and press into the bottom of your pan.

Blueberry Lime Cheesecake with Gingersnap Crust

Name: Blueberry Lime Cheesecake with Gingersnap Crust
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 12 oz gingersnaps; 12 oz gingersnaps; 12 oz gingersnaps; ¼ tsp kosher salt; ¼ tsp kosher salt; ¼ tsp kosher salt; 8 tbsp (1 stick) unsalted butter, melted; 8 tbsp (1 stick) unsalted butter, melted; 8 tbsp (1 stick) unsalted butter, melted; 24 oz cream cheese, room temperature; 24 oz cream cheese, room temperature; 24 oz cream cheese, room temperature; 1 cup blueberry preserves, divided; 1 cup blueberry preserves, divided; 1 cup blueberry preserves, divided; 2 tsp vanilla extract; 2 tsp vanilla extract; 2 tsp vanilla extract; 3 tbsp lime juice; 3 tbsp lime juice; 3 tbsp lime juice; 1 tbsp lime zest; 1 tbsp lime zest; 1 tbsp lime zest; ½ cup granulated sugar; ½ cup granulated sugar; ½ cup granulated sugar; 3 large eggs; 3 large eggs; 3 large eggs

CookOSBeta

Blueberry Lime Cheesecake with Gingersnap Crust | CookOS

Ingredients

12 oz gingersnaps
12 oz gingersnaps
12 oz gingersnaps
¼ tsp kosher salt
¼ tsp kosher salt
¼ tsp kosher salt
8 tbsp (1 stick) unsalted butter, melted
8 tbsp (1 stick) unsalted butter, melted
8 tbsp (1 stick) unsalted butter, melted
24 oz cream cheese, room temperature
24 oz cream cheese, room temperature
24 oz cream cheese, room temperature
1 cup blueberry preserves, divided
1 cup blueberry preserves, divided
1 cup blueberry preserves, divided
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
3 tbsp lime juice
3 tbsp lime juice
3 tbsp lime juice
1 tbsp lime zest
1 tbsp lime zest
1 tbsp lime zest
½ cup granulated sugar
½ cup granulated sugar
½ cup granulated sugar
3 large eggs
3 large eggs
3 large eggs

30 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil.
2
In the bowl of a food processor, combine 12 oz gingersnaps, and ¼ tsp kosher salt. Process until sandy and coarse, about 1 minute. With motor running, stream in 8 tbsp melted butter and process until combined, about 30 seconds. Transfer mixture to prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, watching closely to avoid burning. Bottom Zone: Roast at 400°F for 20 minutes. Top Zone: None
3
Remove pan from Suvie and allow crust to cool while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment, combine 24 oz cream cheese, ½ cup blueberry preserves, 2 tsp vanilla extract, 3 tbsp lime juice, and 1 tbsp lime zest. Beat on low until combined, and then increase speed to medium and beat until smooth, about 5 minutes, scraping down the bowl as needed.
4
With the mixer running, add ½ cup sugar and mix until just combined, about 30 seconds. Add the eggs one at a time, and beat until combined, about 1 minute more. Scrape down the sides and bottom of the bowl.
5
Pour cheesecake batter over the cooled crust and tap the pan a few times on the counter to remove bubbles. Transfer pan to Suvie, input settings, and cook now. Bottom Zone: Slow Cook on Low for 2 hours
6
Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight.
7
When ready to serve, remove cheesecake with foil sling, cut, and serve. Garnish with additional blueberry preserves and lime zest.