Wednesday, July 13, 2011

Lime Cheesecake with Blackberry Sauce

Here's a recipe as promised.  Tony's birthday cake...CHEESECAKE!  This is the perfect summertime cheesecake.  The lime was so refreshing, I absolutely loved it.  And the sweet blackberry sauce on top was just the perfect compliment!  This is a winner!!

Lime Cheesecake with Blackberry Sauce
Recipe from The Farm Girl
Crust:
2 cups graham cracker crumbs, crushed finely
6 Tablespoons sugar
6 Tablespoons unsalted butter, melted

Cheesecake:
3 (8 oz.) packages cream cheese
1 cup sugar
3 eggs
Juice of 2 limes
Zest of 2 limes

Blackberry sauce:
6 oz. blackberries, rinsed and drained (frozen works great!)
2 Tablespoons sugar
1½ teaspoons cornstarch
1½ teaspoons cold water

To make the cheesecake, preheat the oven to 325 ˚F. Combine the graham cracker crumbs, sugar and butter in a medium bowl. Stir together until well combined and moistened. Press the crumbs into the bottom of a 9-inch spring form pan.  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sugar. Blend in the eggs one at a time, beating well after each addition. Beat in the lime juice and lime zest until well combined. Pour the filling over the graham cracker crust.
Bake for 55-65 minutes or until the center is set. Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.

To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from the heat, the sauce will thicken slightly as it cools.

Drizzle the sauce over the cheesecake before serving!  Enjoy!

I just had to throw in this picture!  Here's our family celebrating at Tony's parents house...he's the big 35!  (Incidentally those candles worked perfectly to cover up the crack in the middle of the cheesecake!:))
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