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1
Make crust: In a food processor, combine the cornstarch, sugar, salt, and butter.
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2
Pulse until the mixture resembles a coarse meal.
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3
Pulse in the lime zest.
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4
Pour into a 10-inch spring form pan and press the crumbs into an even layer on the bottom of the pan and halfway up the sides of the pan.
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5
Place in the freezer and preheat oven to 350AF When the oven is hot, take the crust out of the freezer and bake for 15 minutes.
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6
Allow to cool on a wire rack while making the blackberry sauce and filling.
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7
Make blackberry sauce: In a medium saucepan combine sugar and water.
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8
Bring to a boil, stirring, until sugar has dissolved.
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9
Allow to cool.
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10
Put the blackberries and lemon juice in a food processor.
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11
Add enough of the sugar-water mixture to make a thick slurry.
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12
If desired, strain the mixture and discard the solids.
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13
Make filling: Beat the cream cheese for about 4 minutes at medium speed in a stand mixer until smooth.
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14
Slowly pour the sugar into the cream cheese, scraping down the sides of the bowl.
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15
Add the vanilla, lime zest, lime juice, and sour cream.
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16
Sift the flour into the mixture.
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17
Reduce the mixer speed to low and add the eggs one at a time, mixing only until each one is just incorporated and taking care not to over-beat the mixture.
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18
Pour the filling into the crust.
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19
Pour the blackberry sauce into a plastic sandwich bag and cut off a small bit of the corner of the bag.
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20
Pipe parallel lines of the sauce across the top of the cheesecake.
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21
Drag a skewer or toothpick through the filling, perpendicular to the piped lines, to create a marbling effect.
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22
Set the cheesecake on two large sheets of aluminum foil and smooth them up the sides of the pan to make it water-tight.
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23
Set the cake in a deep roasting pan and place in the 350F oven.
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24
Carefully pour about 1 inch of boiling water into the roasting pan.
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25
(If making mini-cheesecakes, you can skip this water-bath step - just place a pan of boiling water in the bottom of the oven.
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26
).
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27
Bake 60-70 minutes until cake is set in center but still slightly wobbly.
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28
Turn off the heat and allow to cool in the oven with the door ajar for about 20 minutes.
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29
Carefully remove the roasting pan from the oven and set the cheesecake on a wire rack to cool.
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30
Once cooled to room temperature, chill in the refrigerator for at least 4 hours, ideally overnight.
