Key Lime Blackberry Cheesecake Your Sister Will Request Again
Once upon a time…there was Key lime blackberry cheesecake.
The tartness grabs her taste buds and effervesces like teensy Pop Rocks on her tongue. When the first creamy bite of cheesecake hits her mouth, she’ll wonder if she even likes the combination of Key lime and blackberry.
She takes another bite.
She likes it enough to pile her fork with bite after bite and before she knows it, the tiny slice she “tried” is gone.
Later that evening, she’ll be standing in front of the refrigerator with a clean fork.
A few months later, she’ll ask her sister when she will make Key lime blackberry cheesecake again.
But her sister will not know because her other sister requested turtle cheesecake a long, long time ago and more recently requested taco cheesecake. She’s just not sure which one to make first.
She chooses to make mini taco cheesecakes for both sisters and everyone lives happily ever after.
Want more Key lime?
Try a few of our favorites.
Looking for cute tart pans? I often see them at TJMaxx and HomeGoods stores.
Sweet fairytale wishes,
Blackberry Key Lime Cheesecake
- 1 9-inch springform pan
- 4 cups pretzels
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 24 oz cream cheese, 3 (8oz) packages, room temperature
- ¾ cup sugar
- ⅓ cup lime curd, stirred well to loosen it up, can add teaspoon of water
- 5 tablespoons sour cream, room temperature
- 5 teaspoons all-purpose flour
- ½ cup Key lime juice, room temperature
- 1 teaspoon pure vanilla extract
- 4 eggs, large, room temperature
- 1 egg yolk, large, room temperature
- 10 oz seedless blackberry jam or preserves, stirred well to loosen it up
- blackberries for serving
- Heat oven to 350°F. Grease 9-inch springform pan.
- In a food processor combine pretzels, brown sugar, cinnamon, and butter. If you don't have a food processor, put pretzels in a plastic storage bag and bang with a heavy object like a can of soup to make fine crumbs.
- Combine the four ingredients in a bowl. Dump mixture into pan and press into bottom.
- Bake 7 minutes. Remove from oven.
- In a large mixing bowl with paddle attachment, beat the cream cheese until creamy. Add sugar and beat until smooth.
- On medium-low speed, beat in lime curd, sour cream and flour until smooth.
- Stir in Key lime juice and vanilla.
- With mixer on low speed, beat in eggs and egg yolk, one at a time, scraping down the sides after each one.
- Pour half the filling into crust.
- Drop teaspoons of blackberry jam randomly into filling, using three-fourths of jam. With a butter knife, gently swirl jam into batter without touching crust.
- Pour second half of filling into pan and drop teaspoons of jam into the batter, swirling gently with butter knife.
- Bake at 350°F for 1 hour or until lightly brown on top and center is just slightly jiggly.
- Cool to room temperature. Chill in fridge for 24 hours. Serve with blackberries. Store leftovers in refrigerator up to one week or in freezer up to three months.
For 6″ tart pans bake at 275 degrees for 28-33 minutes.
All text and images © Staci Mergenthal • Random Sweets
Amazing recipe, must try it! And very nice photos!
A really lovely cheesecake and great photos, too
Thank you Philip. Of course it doesn’t hurt that it was delicious too. 🙂