Indulge in a delightful culinary journey with our tantalizing Blackberry Ripple Lime Cheesecake, a symphony of flavors that will captivate your taste buds. This luscious dessert combines the tangy sweetness of blackberries, the zesty freshness of lime, and the creamy richness of cheesecake, creating a harmonious balance that is simply irresistible. Our collection of recipes offers variations to suit your preferences, including a classic baked cheesecake, a no-bake option for a lighter indulgence, and a gluten-free version that caters to dietary restrictions. Whether you're a seasoned baker or new to the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect cheesecake every time. Prepare to impress your family and friends with this stunning dessert that is not only delicious but also visually captivating.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY-RIPPLE LIME CHEESECAKE
Make and share this Blackberry-Ripple Lime Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack in the middle of the oven; preheat oven to 350°.
- Generously butter the bottom and sides of a 9-inch springform pan.
- Make the crust: pulse the pecans, flour, and sugar in a food processor until the nuts are finely ground.
- 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.
- Transfer to a wire rack and cool completely; decrease oven temperature to 300°.
- Make the filling: mash the blackberries and sugar together in a medium saucepan with a pastry blender or fork.
- Cook over medium heat, stirring occasionally, until the berries begin to release their juices.
- Stir in the cornstarch, bring to a boil over med-high heat, stirring constantly, and boil for 1 minute.
- 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.
- Using an electric mixer on med-high speed, beat the cream cheese in a bowl for about 2 minutes, until light and fluffy.
- Gradually beat in the condensed milk, zest, lime juice, and vanilla, scraping down the side of the bowl as necessary.
- Decrease speed to medium and add the eggs one at a time, beating well after each addition; pour the batter into the pan.
- 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.
- 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.
- Refrigerate the cheesecake, tightly covered, for at least 8 hours, until thoroughly chilled and set, of for up to 2 days.
- To serve, run a sharp knife around the edges of the pan to loosen the cake and remove the side of the pan.
- Cut the cheesecake into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.
BLACKBERRY LIME CHEESECAKE
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.
Provided by Chef mariajane
Categories Cheesecake
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
Tips:
- Choose ripe blackberries. This will ensure that your cheesecake has the best flavor.
- Use fresh lime juice. Bottled lime juice will not give your cheesecake the same bright flavor.
- Don't overmix the cheesecake batter. Overmixing can make the cheesecake dense and dry.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
Conclusion:
This blackberry ripple lime cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The combination of sweet blackberries, tangy lime, and creamy cheesecake is sure to please everyone. So next time you're looking for a special dessert, give this blackberry ripple lime cheesecake a try.
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