Blackberry Lime Cheesecake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2/3 cup graham wafers, crumbs (about 5 whole crackers)
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1 (500 g) package frozen blackberries, thawed for 30 minutes at room temperature, divided
• 3/4 cup sugar, divided
• 2 (250 g) packages cream cheese, room temperature
• 2 tablespoons flour
• 2 eggs
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup sugar
• 1/2 cup lime juice
• finely grated zest from 2 lime
• 4 tablespoons butter, cut up
• fresh blackberries and mint leaf (to garnish)

Recipe

• 1 heat oven to 350°f spray a 6-inch springform pan with baking spray.
• 2 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.
• 3 reserve 2/3 cup of the semi-thawed blackberries.
• 4 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.
• 5 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.
• 6 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.
• 7 let cool at room temperature for 1 hour, then refrigerate until completely chilled.
• 8 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.
• 9 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,.
• 10 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.