Zutaten für Blackberry Lime Cheesecake
- Graham Wafers
- Butter
- Brown Sugar
- Frozen Blackberries
- Sugar
- 3 (8 ounce) packages cream cheese
- Flour
- 2 large eggs (for curd) + 3 large eggs (for filling)
- Vanilla
- ¼ cup lime juice
- Lime
- Mint Leaf
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Zubereitung von Blackberry Lime Cheesecake
- **Make the Graham Cracker Crust:** Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- **Make the Blackberry Lime Curd:** In a medium saucepan, whisk together 1 cup blackberry puree, ½ cup granulated sugar, ¼ cup lime juice, 2 large eggs, and 2 large egg yolks. Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). Strain through a fine-mesh sieve into a bowl. Let cool completely. Refrigerate until ready to use.
- **Make the Cheesecake Filling:** Beat 3 (8 ounce) packages cream cheese with 1 ½ cups granulated sugar until smooth. Beat in 2 teaspoons vanilla extract. Add 3 large eggs one at a time, mixing well after each addition. Pour the filling over the cooled crust.
- **Bake:** Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Remove from oven and let cool completely on a wire rack.
- **Chill and Top:** Refrigerate the cheesecake for at least 4 hours, or preferably overnight. Spread the cooled blackberry lime curd evenly over the top. Garnish as desired and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
226g
Fat
140g
Carbs
23g
