Blackberry Lime Cheesecake

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

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
  • 1
    teaspoon vanilla
  • INGREDIENTS FOR CURD
  • 12
    cup sugar
  • 12
  • finely grated zest from 2 lime
  • 4
    tablespoons butter, cut up
  • fresh blackberries and mint leaf (to garnish)
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DIRECTIONS

  • 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.
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