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Blackberry Lime Cheesecake

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“from "not so humble pie" - http://notsohumblepie.blogspot.com/2010/03/blackberry-lime-cheesecake.html”
READY IN:
2hrs 10mins
SERVES:
12
YIELD:
1 10-inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Make crust: In a food processor, combine the cornstarch, sugar, salt, and butter. Pulse until the mixture resembles a coarse meal. Pulse in the lime zest. Pour into a 10-inch spring form pan and press the crumbs into an even layer on the bottom of the pan and halfway up the sides of the pan. Place in the freezer and preheat oven to 350°F When the oven is hot, take the crust out of the freezer and bake for 15 minutes. Allow to cool on a wire rack while making the blackberry sauce and filling.
  2. Make blackberry sauce: In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Put the blackberries and lemon juice in a food processor. Add enough of the sugar-water mixture to make a thick slurry. If desired, strain the mixture and discard the solids.
  3. Make filling: Beat the cream cheese for about 4 minutes at medium speed in a stand mixer until smooth. Slowly pour the sugar into the cream cheese, scraping down the sides of the bowl. Add the vanilla, lime zest, lime juice, and sour cream. Sift the flour into the mixture. Reduce the mixer speed to low and add the eggs one at a time, mixing only until each one is just incorporated and taking care not to over-beat the mixture.
  4. Pour the filling into the crust. Pour the blackberry sauce into a plastic sandwich bag and cut off a small bit of the corner of the bag. Pipe parallel lines of the sauce across the top of the cheesecake. Drag a skewer or toothpick through the filling, perpendicular to the piped lines, to create a marbling effect.
  5. Set the cheesecake on two large sheets of aluminum foil and smooth them up the sides of the pan to make it water-tight. Set the cake in a deep roasting pan and place in the 350F oven. Carefully pour about 1 inch of boiling water into the roasting pan. (If making mini-cheesecakes, you can skip this water-bath step - just place a pan of boiling water in the bottom of the oven.).
  6. Bake 60-70 minutes until cake is set in center but still slightly wobbly. Turn off the heat and allow to cool in the oven with the door ajar for about 20 minutes. Carefully remove the roasting pan from the oven and set the cheesecake on a wire rack to cool. Once cooled to room temperature, chill in the refrigerator for at least 4 hours, ideally overnight.

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