Living 2 Eat |

Recipe discovered at Use Real Butter.

Lime Cheesecake with Blackberry Sauce
Good Housekeeping Illustrated Book of Desserts 

crust
2 cups graham cracker crumbs
6 tbsps sugar
6 tbsps butter, melted

filling
3 8-oz pkgs cream cheese
1 cup sugar
3 eggs
2 limes, juice of
2 limes, grated peel of

sauce
10 oz fresh or frozen blackberries or raspberries
¾ cup sugar

Combine graham cracker crumbs with butter and sugar with whisk. Press into bottom of 9-inch springform pan (or 6 4-inch springform pans); refrigerate.

In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth.

Pour over prepared crust. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Bake at 325°F for 55 to 65 minutes or until set (25-33 minutes for 4-inch pans). Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack.

Refrigerate overnight or up to three days. In a pan, boil berries and sugar until sauce thickens. Deseed through a food mill or sieve. Let cool and serve over cheesecake.