Categories: Cheesecake, Desserts
Ingredients
- Yield: 1 9-inch cheesecake or 6 4-inch cheesecakes
- Ingredients:
- For the crust:
- 2 cups graham cracker crumbs
- 6 tbsp. sugar
- 6 tbsp. unsalted butter, melted
- For the cheesecake:
- 3 (8 oz.) packages cream cheese
- 1 cup sugar
- 3 large eggs
- Juice of 2 limes
- Zest of 2 limes
- For the blackberry sauce:
- 6 oz. blackberries, rinsed and drained
- 2 tbsp. sugar
- 11/2 tsp. cornstarch
- 11/2 tsp. cold water
Directions
-
To make the cheesecake, preheat the oven to 325 ˚F. Combine the graham cracker crumbs, sugar and butter in a medium bowl. Stir together until well combined and moistened. Press the crumbs into the bottom of a 9-inch springform pan (or 6 4-inch mini springforms). In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sugar. Blend in the eggs one at a time, beating well after each addition. Beat in the lime juice and lime zest until well combined. Pour the filling over the graham cracker crust.
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To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking. Bake for 55-65 minutes or until the center is set (25-33 minutes for mini springforms). Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
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To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from the heat and press the mixture through a fine mesh sieve to remove the seeds. The sauce will thicken slightly as it cools.
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Drizzle the blackberry sauce over the cheesecake before serving.