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1
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.
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2
Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth.
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3
Add the sugar, lime zest and juice, and vanilla.
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4
Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.
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5
In another bowl, beat the cream just until it holds a stiff peak.
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6
Stir about 1/3 of the whipped cream into the cream cheese mixture to lighten the cream cheese.
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7
Gradually fold in the remaining whipped cream to make a light mousse.
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8
Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently.
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9
Cover and refrigerate to drain for at least 4 hours or up to 3 days.
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10
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.
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11
Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.
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12
Unwrap the cheesecake and invert onto a platter.
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13
(Discard the cheesecloth.)
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14
Use a large ladle or spoon to press a well in the center of the cake.
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15
Spoon the berries into the well and drizzle the juices over the top or serve on the side.
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16
Serve a scoop of summer cheesecake with some of the fresh berries.
