Blackberry Lime Cheesecake Food

BLACKBERRY SWIRL CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
• Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
• Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

BLACKBERRY-RIPPLE LIME CHEESECAKE

Steps:

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

BLACKBERRY LIME CHEESECAKE

Steps:

• Heat oven to 350°F Spray a 6-inch springform pan with baking spray.
• 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.
• Reserve 2/3 cup of the semi-thawed blackberries.
• 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.
• 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.
• 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.
• Let cool at room temperature for 1 hour, then refrigerate until completely chilled.
• 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.
• 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,.
• 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.

BLACKBERRY CHEESECAKE

Steps:

• In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
• Beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time; beating well after each addition.
• Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.

BLACKBERRY LIME CHEESECAKE

Steps:

• Make crust: In a food processor, combine the cornstarch, sugar, salt, and butter. Pulse until the mixture resembles a coarse meal. Pulse in the lime zest. Pour into a 10-inch spring form pan and press the crumbs into an even layer on the bottom of the pan and halfway up the sides of the pan. Place in the freezer and preheat oven to 350°F When the oven is hot, take the crust out of the freezer and bake for 15 minutes. Allow to cool on a wire rack while making the blackberry sauce and filling.
• Make blackberry sauce: In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Put the blackberries and lemon juice in a food processor. Add enough of the sugar-water mixture to make a thick slurry. If desired, strain the mixture and discard the solids.
• Make filling: Beat the cream cheese for about 4 minutes at medium speed in a stand mixer until smooth. Slowly pour the sugar into the cream cheese, scraping down the sides of the bowl. Add the vanilla, lime zest, lime juice, and sour cream. Sift the flour into the mixture. Reduce the mixer speed to low and add the eggs one at a time, mixing only until each one is just incorporated and taking care not to over-beat the mixture.
• Pour the filling into the crust. Pour the blackberry sauce into a plastic sandwich bag and cut off a small bit of the corner of the bag. Pipe parallel lines of the sauce across the top of the cheesecake. Drag a skewer or toothpick through the filling, perpendicular to the piped lines, to create a marbling effect.
• Set the cheesecake on two large sheets of aluminum foil and smooth them up the sides of the pan to make it water-tight. Set the cake in a deep roasting pan and place in the 350F oven. Carefully pour about 1 inch of boiling water into the roasting pan. (If making mini-cheesecakes, you can skip this water-bath step - just place a pan of boiling water in the bottom of the oven.).
• Bake 60-70 minutes until cake is set in center but still slightly wobbly. Turn off the heat and allow to cool in the oven with the door ajar for about 20 minutes. Carefully remove the roasting pan from the oven and set the cheesecake on a wire rack to cool. Once cooled to room temperature, chill in the refrigerator for at least 4 hours, ideally overnight.

ICED BLUEBERRY & LIME CHEESECAKE

Steps:

• Line the base and sides of a 20-22cm square cake tin with cling film. Finely grate the zest from the limes and set aside. Squeeze the juice and pour into a pan with the sugar and blueberries. Heat gently to dissolve the sugar, then simmer for 1-2 mins until the blueberries are slightly softened. Remove with a slotted spoon and put in a bowl. Boil the juice for 1-2 mins until it is slightly syrupy, then pour over the blueberries and leave to cool.
• Whisk the egg whites until stiff, then gradually whisk in the icing sugar until the meringue is stiff and marshmallow-like in texture. Beat the mascarpone in a large bowl with the lime zest and vanilla. Whip the cream until it just holds its shape, then fold into the mascarpone. Fold in the meringue using the whisk blades.
• Break up the amaretti biscuits between your fingers into a bowl to make crumbs. Melt the butter and add to the biscuit crumbs, mixing well.
• Spoon the blueberries and their juices into the base of the prepared tin. Spoon the cheesecake mixture evenly over the top, then smooth with the back of a metal spoon to level the mixture. Spoon the amaretti crumbs evenly over the top, pressing down lightly with your hands. Freeze the cheesecake for at least 4 hrs - or overnight is better. Can be frozen for up to two weeks before serving.
• To serve, transfer the cheesecake to the fridge for 30 mins. Turn out onto a flat serving plate and peel off the cling film. Serve cut into generous slices.