Blackberry Lime Cheesecake
Indulge in a slice of pure decadence with this Blackberry Lime Cheesecake, a stunning dessert that’s as delicious as it is visually stunning. Featuring a buttery graham cracker crust, a lusciously creamy lime-infused cheesecake filling, and a vibrant blackberry sauce, this recipe perfectly balances sweet and tangy flavors. The unique addition of lime juice and zest brightens the rich, velvety cream cheese base, while the homemade blackberry topping adds a fruity punch and an elegant finishing touch. Baked in a water bath for a perfectly smooth texture and chilled to perfection, this show-stopping cheesecake is ideal for special occasions or as a memorable centerpiece for your dessert table. Garnish with fresh blackberries and lime zest for a gourmet presentation that tastes just as amazing as it looks! Perfect for cheesecake lovers, this recipe guarantees rave reviews.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups blackberries
- 0.25 cup granulated sugar (for sauce)
- 1 tablespoon lime juice (for sauce)
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar for the crust. Mix well until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, lime juice, lime zest, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air.
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
To make the blackberry lime sauce, combine 2 cups of blackberries, 1/4 cup of sugar, and 1 tablespoon of lime juice in a medium saucepan over medium heat. Cook while stirring until the blackberries break down, about 5 minutes.
In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the blackberry sauce and cook for an additional 2-3 minutes, or until thickened. Remove from heat and let cool.
Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving plate. Spread the blackberry lime sauce evenly over the top.
Garnish with fresh blackberries and lime zest if desired. Slice and serve!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
