Recipe: lime cheesecake with blackberry sauce
The travel continues – this time to beautiful Pagosa Springs, Colorado. We are visiting with the ILs this weekend. Jeremy and I took a slightly longer route on the way out in order to survey the remainder of the autumn colors. We are now at the tail end. The high winds and snow storms on tap for this weekend will surely put the kibosh on any more golden aspen stands. The temperatures have dropped and the winds were chilling on the drive. It’s both sad and happy… sad to see the fleeting glory of color stripped from the trees and carpeting the ground, but happy to feel the cold snow pelting my face.
that’s a big farmer or a small tractor
I dropped our skis off to get tuned today before we left Boulder. Heeeeeeee!
Now if you think the lime meltaways or the shredded beef tacos were enough to finish off my bag of limes, you are surely smoking crack. I used up a few more for a delightful cheesecake recipe. The rest were juiced before they shriveled up into small weaponry. I am not a huge cheesecake fan, but this recipe for lime cheesecake (originally key lime cheesecake, but I don’t seek those out often) is different. The texture is lighter and I love anything with a mild tartness to play against the creaminess.
mix the crust
softened cream cheese
I know some cheesecake recipes call for pastry crust, but honestly, I love the traditional graham cracker crust. It just works so well with cheesecake flavors. Oh wait, I also like to use crushed chocolate cookies (Thin Mints are great too) for a chocolatey crust… But as far as the lime is concerned, I am graham cracker all the way.
adding the eggs one by one
The recipe makes a nice 9-inch cheesecake. I made six 4-inch cheesecakes with a little extra crust. Maybe I should have piled the crust higher? The small springforms do funky things to the thickness ratios, which I try to preserve from the 9-inch version. In any case, if you make mini cheesecakes just be sure not to make them too thin (short).
mix in zest
prepare to bake
It is an easy cheesecake and I like to add a pan of water to the oven to prevent rifting of the surface(s). I typically bake the cheesecakes until there is the slightest jiggle in the center, and then let the cheesecakes sit in the oven (turned off). This results in a creamy texture rather than a dried out and crumby texture. Even though I don’t dig on cheesecake much, I think overbaking a cheesecake is a crime.
can you believe these were frozen?
making the sauce
While the cheesecakes were cooling, I threw together a quick blackberry sauce. Actually, I usually make a raspberry sauce. When I hopped over to the local market in our mountain town, I saw frozen blackberries were half the price of the raspberries. I just boil the berries in sugar and then put the mess through a food mill. It’s a nice marriage of flavors (come now, what isn’t awesome with lime?!) and another one of those deceptively light desserts to keep in the files.
drizzle blackberry sauce
Lime Cheesecake with Blackberry Sauce
Good Housekeeping Illustrated Book of Desserts
2 cups graham cracker crumbs
6 tbsps sugar
6 tbsps butter, melted
3 8-oz. pkgs cream cheese
1 cup sugar
2 limes, juice of
2 limes, grated peel of
10 oz. fresh or frozen blackberries or raspberries
3/4 cup sugar
Combine graham cracker crumbs with butter and sugar with whisk. Press into bottom of 9-inch springform pan (or 6 4-inch springform pans); refrigerate. In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Bake at 325°F for 55 to 65 minutes or until set (25-33 minutes for 4-inch pans). Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. In a pan, boil berries and sugar until sauce thickens. Deseed through a food mill or sieve. Let cool and serve over cheesecake.