Once upon a time…
The tartness grabs her taste buds and effervesces like teensy Pop Rocks on a wet 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 chunk after chunk 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 is going to make Key lime blackberry cheesecake again.
She chooses to make taco cheesecake and everyone lives happily ever after.
Sweet fairytale wishes,
Key lime blackberry swirl cheesecake
- 4 cups pretzels
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
- 3 packages (8 ounces each) cream cheese, softened to room temperature
- 3/4 cup sugar
- 1/3 cup lime curd, stirred well to loosen it up
- 5 tablespoons sour cream, room temperature
- 5 teaspoons flour
- 1/2 cup Key lime juice
- 1 teaspoon pure vanilla extract
- 4 eggs, room temperature
- 1 egg yolk, room temperature
- 1 jar (10 ounces) seedless blackberry jam or preserves, stirred well to loosen it up
- blackberries for serving with each piece
Make the crust:
Heat oven to 350 degrees Fahrenheit. 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 greased 9" springform pan and press down with bottom of measuring cup. Bake 7 minutes. Remove from oven.
Make the filling:
In a large mixing bowl, beat cream cheese until creamy, making sure there are no lumps. Add sugar and beat until smooth.
Whip in lime curd. Beat in sour cream and flour. At this point, make sure cheesecake filling is smooth because once you add the eggs, you don't want to beat it vigorously.
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.
For 9" springform bake at 350 degrees.
For 6" springform bake at 325 degrees for 40-45 minutes.
For 6" tart pans bake at 275 degrees for 28-33 minutes.
Remove from oven when center is slightly jiggly. It will continue to bake once removed. 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.
I made one 6-inch springform and four 4-inch tarts from one recipe.