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