Blackberry-Ripple Lime Cheesecake
(from saymyname’s recipe box)
Source: Luscious Creamy Desserts, Lori Longbottom
Serves 10 peopleCategories: Blackberries, Cheesecake, Dessert
Ingredients
- Crust:
- 1 1/2 cups pecans
- 1/2 cup flour
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- Filling:
- 2 (6 ounce) packages ripe blackberries
- 2 tablespoons packed light brown sugar
- 1 teaspoon cornstarch
- 1 1/2 lbs cream cheese, at room temperature
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons finely grated lime zest
- 1/4 cup fresh lime juice
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Directions
-
Position oven rack in the middle of the oven; preheat oven to 350°.
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Generously butter the bottom and sides of a 9-inch springform pan.
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Make the crust: pulse the pecans, flour, and sugar in a food processor until the nuts are finely ground.
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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.
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Transfer to a wire rack and cool completely; decrease oven temperature to 300°.
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Make the filling: mash the blackberries and sugar together in a medium saucepan with a pastry blender or fork.
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Cook over medium heat, stirring occasionally, until the berries begin to release their juices.
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Stir in the cornstarch, bring to a boil over med-high heat, stirring constantly, and boil for 1 minute.
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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.
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Using an electric mixer on med-high speed, beat the cream cheese in a bowl for about 2 minutes, until light and fluffy.
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Gradually beat in the condensed milk, zest, lime juice, and vanilla, scraping down the side of the bowl as necessary.
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Decrease speed to medium and add the eggs one at a time, beating well after each addition; pour the batter into the pan.
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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.
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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.
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Refrigerate the cheesecake, tightly covered, for at least 8 hours, until thoroughly chilled and set, of for up to 2 days.
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To serve, run a sharp knife around the edges of the pan to loosen the cake and remove the side of the pan.
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Cut the cheesecake into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.