Blackberry Lime Cheesecake Recipes

BLACKBERRY LIME CHEESECAKE

Steps:

• Heat oven to 350°F Spray a 6-inch springform pan with baking spray.
• In a small bowl, use a fork to combine graham cracker crumbs, melted butter and brown sugar. Press mixture into bottom of prepared pan. Bake for 8-10 minutes or until golden around edges. Set aside to cool. Leave the oven on.
• Reserve 2/3 cup of the semi-thawed blackberries.
• In a blender or food processor, combine remaining blackberries with 1/4 cup of the sugar. Process or blend until puréed. Strain through a fine mesh strainer to remove seeds. Set aside purée.
• In the bowl of a stand mixer, combine cream cheese, remaining 1/2 cup sugar and flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than meduim-low; you don't want to incorporate air into the mixture. Add 1 egg, mix thoroughly and scrape bowl. Add second egg, mix and scrape again. Add vanilla and mix one more time. Fold 1/2 cup of the blackberry purée and reserved whole blackberries into batter.
• Transfer batter to crust. Bake for 10 minutes; then reduce oven temperature to 250F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly when the pan is tapped.
• Let cool at room temperature for 1 hour, then refrigerate until completely chilled.
• While cheesecake bakes, prepare blackberry-lime curd. In a medium stainless-steel bowl, combine eggs, and sugar with a whisk. Add remaining blackberry purée, lime juice, and lime zest.
• Set bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk mixture continuously until it reaches 170°F Remove from heat and add butter, one piece at a time, whisking to combine. Press plastic wrap directly onto surface of curd and refrigerate until cool,.
• When ready to assemble dessert, remove springform sides. Run a spatula under crust to remove bottom of pan. Transfer to plate. Spoon blackberry-lime curd over top of cheesecake. Garnish with blackberries and mint leaves and serve.

BLACKBERRY-RIPPLE LIME CHEESECAKE

Steps:

• Position oven rack in the middle of the oven; preheat oven to 350°.
• Generously butter the bottom and sides of a 9-inch springform pan.
• Make the crust: pulse the pecans, flour, and sugar in a food processor until the nuts are finely ground.
• Add the butter and pulse just until combined; press the crust evenly over the bottom and 1 inch up the sides of the pan.
• Bake for 10-12 minutes, until light brown.
• Transfer to a wire rack and cool completely; decrease oven temperature to 300°.
• Make the filling: mash the blackberries and sugar together in a medium saucepan with a pastry blender or fork.
• Cook over medium heat, stirring occasionally, until the berries begin to release their juices.
• Stir in the cornstarch, bring to a boil over med-high heat, stirring constantly, and boil for 1 minute.
• Pour the puree through a coarse strainer set of a small bowl, pressing hard on the solids to extract as much liquid as possible.
• Refrigerate, tightly covered, until thoroughly chilled.
• Using an electric mixer on med-high speed, beat the cream cheese in a bowl for about 2 minutes, until light and fluffy.
• Gradually beat in the condensed milk, zest, lime juice, and vanilla, scraping down the side of the bowl as necessary.
• Decrease speed to medium and add the eggs one at a time, beating well after each addition; pour the batter into the pan.
• Transfer the blackberry puree to a small glass measure; drizzle it in a spiral pattern over the batter, then swirl with a table knife through the batter to marbelize it.
• Bake for 55-60 minutes, until the cheesecake is puffed on the sides and still slightly jiggly in the center; let cool on a wire rack.
• Refrigerate the cheesecake, tightly covered, for at least 8 hours, until thoroughly chilled and set, of for up to 2 days.
• To serve, run a sharp knife around the edges of the pan to loosen the cake and remove the side of the pan.
• Cut the cheesecake into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.