Flo Braker’s Key Lime Blueberry Cheesecake (2012)

Serves 8-12

Be sure all the ingredients are at room temperature before you begin. This can easily be made a day before serving. Use a spice grinder or clean coffee grinder to grind the almonds.

Crumb crust

1 tablespoon finely ground toasted almonds 2 tablespoons sugar 1 cup fine graham cracker crumbs 2½ ounces (5 tablespoons) unsalted butter, melted

Cheesecake

1½ pounds cream cheese 1 cup sugar 3 large eggs, beaten ½ cup sour cream 2 teaspoons finely grated lime zest (preferably from Key limes, about 5 or 6) 2 tablespoons fresh lime juice (preferably from Key limes) 1⁄3 cup blueberries

Topping

3 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons water 2 cups blueberries 1 tablespoon fresh lime juice

For the crust: Lightly butter an 8- or 9-by-3-inch springform pan. In a small bowl, combine the ground almonds, sugar and graham cracker crumbs. Stir in the melted butter. Press the mixture evenly over the bottom of the prepared springform pan. Refrigerate at least 10-15 minutes.

For the cheesecake: Preheat the oven to 325 degrees and place the oven rack in the center of the oven. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on lowest speed just until smooth. Stop the mixer as needed to scrape down the sides of the bowl. Maintaining the same speed, add the sugar and beat until incorporated, stopping and scraping as needed.

With the mixer on low speed, add the beaten eggs, 3 to 4 tablespoons at a time, blending after each addition until incorporated. Add the sour cream and mix just until blended. Add the lime zest and juice; beat just until smooth and creamy. Remove the bowl from the mixer, and fold in the 1⁄3 cup blueberries. Pour the mixture over the crust.

Bake until the cheesecake is almost set and the center still quivers slightly when the pan is gently tapped, about 1 hour. Transfer the pan to a wire rack and let cool to room temperature, about 2½ hours. Refrigerate for about 40 minutes to firm and fully chill. Meanwhile, prepare the blueberry topping. (If serving later, cover the top of the pan with plastic wrap and refrigerate for several hours or up to overnight. Add the topping at any point before serving.) For the topping: Combine the sugar, cornstarch and water in a saucepan. Add 1 cup of the blueberries, and mash them with the tines of a fork or potato masher. Cook over medium heat until the mixture comes to a boil; boil for 1 minute, stirring constantly, until slightly thickened.

Remove the saucepan from the heat; stir in the lime juice and the additional cup of fresh blueberries, coating the berries with the sauce. Cool, then spread on top of the cheesecake. Refrigerate until ready to serve.