Lime Cheesecake with Chartreuse and Blueberries

Lately I have been crazy for Chartreuse– and I don’t mean the color, nor the mountain range. We have been concocting ways to use the elixir in everything from grilled vegetables to desserts. We’ve also been drinking it… in the recommended fashion with lime juice, soda water and a little sugar muddled with mint over ice in good company. The striking color of the liqueur comes from chlorophyll in the 130 herbs used to make the drink. Imagine the Carthusian Monks of 1605 in their kitchen garden planting, cultivating, harvesting and blending the secret medicinal recipe. We borrowed their expertise and created some herbal infusions of our own for this summer cheesecake.

Lime Cheesecake with Chartreuse and Blueberries

10” springform pan


2 cups crushed hard ginger snap cookies

3 Tbl. melted butter

Blend the cookie crumbs with the butter in a 10” springform pan with a fork until well mixed. Firmly press into the bottom and slightly up the sides of the pan. Set aside while you make filling.


3 (8 oz.) packages of cream cheese, room temperature

3 eggs

2 Tbl. lime zest

1 cup sugar

1/2 cup fresh squeezed lime juice

Fresh mint leaves

Fresh basil leaves

2 Tbl. Chartreuse Liqueur


2 cups fresh blueberries

1 Tbl. strawberry jam (Or favorite homemade jam)

First make an infusion by placing the herbs, lime juice and sugar in a saucepan over medium high heat. Stir until the sugar is dissolved and the mixture comes to a boil. The leaves will wilt so stir them and muddle the flavors with the back of a wooden spoon. Pour through a strainer then add 2 Tbl. of Chartreuse.  Stir and set aside to cool.

Blend the cream cheese until smooth. Add the eggs one at a time blending well after each addition. Periodically scrape the sides and bottom of mixing bowl so everything is incorporated. Add in the lime zest and blend well.

With the mixer running at low speed, slowly pour in the cooled mint, basil, Chartreuse and lime infusion until everything is smooth and creamy.

Pour into prepared crust.

Place on the bottom shelf  of a cold oven and turn to 300 degrees. Bake for an hour and fifteen minutes then turn off the oven. Let cheesecake sit in the cooling oven for fifteen more minutes. Remove from oven, cool and then chill for at least four hours.

Place blueberries on top and brush with melted jam. Serve for a special occasion.



3 Responses to “Lime Cheesecake with Chartreuse and Blueberries”
  1. Mikki says:

    Hi Jennifer,
    I just wanted to stop by and say not only does this cheesecake look AMAZING, but I love this site.
    I just recently reviewed The Kitchen Gardener’s Handbook on both of my blogs. I don’t usually post on both blogs, but since my Potager will one day be in our backyard, I posted it on our home blog too.

    Thank you so much for writing such a wonderful book and sharing all this wonderful information on your site too.

    My Blogs are: – our home blog – my regular blog

  2. Jennifer says:


    Thank you so much for the kind review of my book. So glad you like it! Good luck with your potager.


  3. Beth Ruthenburg says:

    I frequently use ginger snaps for cheesecake crust but had not been introduced to charteuse. Looks divine! I love the photography on your site, Jennifer.