Blackberry-Ripple Lime Cheesecake Recipe

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Blackberry-Ripple Lime Cheesecake
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Ingredients
13
Count
Nutrition
616
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 616.27 Kcal (2580 kJ)
Calories from fat 516.18 Kcal
% Daily Value*
Total Fat 57.35g 88%
Cholesterol 144.12mg 48%
Sodium 413.74mg 17%
Potassium 307.91mg 7%
Total Carbs 19.83g 7%
Sugars 7g 28%
Dietary Fiber 4.31g 17%
Protein 11.02g 22%
Vitamin C 3.4mg 6%
Vitamin A 0.1mg 2%
Iron 1.9mg 11%
Calcium 134.7mg 13%
Amount Per 100 g
Calories 400.38 Kcal (1676 kJ)
Calories from fat 335.35 Kcal
% Daily Value*
Total Fat 37.26g 88%
Cholesterol 93.63mg 48%
Sodium 268.8mg 17%
Potassium 200.04mg 7%
Total Carbs 12.89g 7%
Sugars 4.54g 28%
Dietary Fiber 2.8g 17%
Protein 7.16g 22%
Vitamin C 2.2mg 6%
Iron 1.2mg 11%
Calcium 87.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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