Blackberry-ripple Lime Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 1/2 cups pecans
• 1/2 cup flour
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• 2 (6 ounce) packages ripe blackberries
• 2 tablespoons packed light brown sugar
• 1 teaspoon cornstarch
• 1 1/2 lbs cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons finely grated lime zest
• 1/4 cup fresh lime juice
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature

Recipe

• 1 position oven rack in the middle of the oven; preheat oven to 350°.
• 2 generously butter the bottom and sides of a 9-inch springform pan.
• 3 make the crust: pulse the pecans, flour, and sugar in a food processor until the nuts are finely ground.
• 4 add the butter and pulse just until combined; press the crust evenly over the bottom and 1 inch up the sides of the pan.
• 5 bake for 10-12 minutes, until light brown.
• 6 transfer to a wire rack and cool completely; decrease oven temperature to 300°.
• 7 make the filling: mash the blackberries and sugar together in a medium saucepan with a pastry blender or fork.
• 8 cook over medium heat, stirring occasionally, until the berries begin to release their juices.
• 9 stir in the cornstarch, bring to a boil over med-high heat, stirring constantly, and boil for 1 minute.
• 10 pour the puree through a coarse strainer set of a small bowl, pressing hard on the solids to extract as much liquid as possible.
• 11 refrigerate, tightly covered, until thoroughly chilled.
• 12 using an electric mixer on med-high speed, beat the cream cheese in a bowl for about 2 minutes, until light and fluffy.
• 13 gradually beat in the condensed milk, zest, lime juice, and vanilla, scraping down the side of the bowl as necessary.
• 14 decrease speed to medium and add the eggs one at a time, beating well after each addition; pour the batter into the pan.
• 15 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.
• 16 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.
• 17 refrigerate the cheesecake, tightly covered, for at least 8 hours, until thoroughly chilled and set, of for up to 2 days.
• 18 to serve, run a sharp knife around the edges of the pan to loosen the cake and remove the side of the pan.
• 19 cut the cheesecake into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.