Blackberry Lime Cheesecake

I did put part of my blackberry sauce to work today; the cheesecake came out perfectly.  I cheated a bit and used pre-made mini graham cracker crusts, but delicious none the less!  I made 6 little cheesecakes and still have plenty of blackberry sauce to spare.  If you don’t want to make the sauce the cheesecake recipe could be adapted for pie filling, jam, or freezer preserves.

Blackberry Lime Cheesecake

  • 6 little pre-made graham cracker crusts
  • 1 package cream cheese
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp fresh lime zest
  • juice of 1/2 lime
  • 1 egg
  • blackberry sauce, jam, or pie filling

Combine cream cheese, sour cream, sugar, lime zest, and lime juice.  Once combined mix in egg.  Place about 1 teaspoon blackberry sauce in the bottom of each prepared crust.

Divide cheesecake batter among each and add an addition 1/2 tsp sauce to the top of each.  Using toothpick swirl jam in random pattern.

Bake at 350 degrees for 20 minutes or until just set; cool on wire rack.

Refrigerate for at least and hour before serving.

Enjoy ~ Kimberly

Fresh Blackberry Sauce

Just a quick post today.  I picked up a pint of blackberries at the farmers market and couldn’t quite figure out what direction to take them.  I considered a cobbler but then I decided to give a sauce a try; I thickened it to a little softer than jelly I would say.  I’ve just made the sauce so far, but I picked up the stuff I needed to make some kind of cheesecake dessert so we will see where it goes from here.

Fresh Blackberry Sauce

  • 2 cups fresh blackberries
  • 1/2 cup water
  • 1 cup sugar
  • 2 Tbs cornstarch
  • 1/4 cup cold water

Combine berries, 1/2 cup water, and sugar in sauce pan.  Bring to boil over medium high heat and simmer for 5 minutes.

Remove from heat and press through metal sieve to remove seeds; some seeds may pass through so use a cheese cloth to remove them all of the seeds if desired.  Return strained berry juice to pan and bring to boil.  Mix cornstarch and cold water;  whisk into berry juice and stir until thickened.  Refrigerate until ready to use.

Enjoy ~ Kimberly