Blackberry Lime Cheesecake

READY IN: 1hr
Recipe by Chef mariajane

Cheesecake isn't a terribly difficult dessert. It just requires a bit of attention to detail. This recipe is perfect for those who love sweet-tart desserts. It has a classic graham cracker crust and a rich and creamy berry cheesecake, all topped with a sweet-tart blackberry-lime curd. The recipe for the curd makes more than what you need for the cheesecake, that's because it's easier to make in quantity. Leftover are delicious on toast or waffles in place of jam, or spooned over vanilla ice cream.

Top Review by Jekase

I have been making this recipe for some time and love it. But I lost it so was really excited to see it published here. Because I am Diabetic, I substitute fat-free cream cheese for the regular, Splenda Brown Sugar for the brown sugar, and Spenda or Stevia for the sugar. Otherwise, I follow the recipe exactly though I do use mixed frozen berries frm Costco. This is so refreshing and the flavors completely camoflage the fat-free, sugar-free aspect (I've never tried it the original way so can't tell you how wonderful it is.) Definitely a five star for those who like sweet-tart, and the curd is tart. Off to make one now....

Ingredients Nutrition

  • INGREDIENTS FOR CRUST

  • 23 cup graham wafers, crumbs (about 5 whole crackers)
  • 3 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • INGREDIENTS FOR CHEESECAKE

  • 1 (500 g) package frozen blackberries, thawed for 30 minutes at room temperature, divided
  • 34 cup sugar, divided
  • 2 (250 g) packages cream cheese, room temperature
  • 2 tablespoons flour
  • 2 eggs
  • 1 teaspoon vanilla
  • INGREDIENTS FOR CURD

  • 2 eggs
  • 12 cup sugar
  • 12 cup lime juice
  • finely grated zest from 2 lime
  • 4 tablespoons butter, cut up
  • fresh blackberries and mint leaf (to garnish)

Directions

  1. Heat oven to 350°F Spray a 6-inch springform pan with baking spray.
  2. 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.
  3. Reserve 2/3 cup of the semi-thawed blackberries.
  4. 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.
  5. 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.
  6. 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.
  7. Let cool at room temperature for 1 hour, then refrigerate until completely chilled.
  8. 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.
  9. 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,.
  10. 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.

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