Blackberry Ripple Lime Cheesecake Recipes

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.
• Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.
• Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
• Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
• Meanwhile, cook the reserved juice for 2-3 mins until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.

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.