Creamy & Decadent Blackberry Cheesecake

We are always in search of fun new recipes to try out. It makes it even more enjoyable when you meet people that are open to trying out the way you eat, so you can share special treats with them as well. This definitely helps me to not over indulge!!

It is blackberry season here in the Pacific Northwest and the berries are bountiful!! Plus there’s nothing better than FRESH! I can enjoy my hikes and collect berries at the same time...WIN-WIN!

I decided to try out this recipe and share it with my coworkers at the clinic...Troy also insisted I save him a slice.

Feel free to switch this up by using any type of berry...raspberries, blueberries, or strawberries!

Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb, Sugar Free & Gluten Free)

INGREDIENTS

Ginger Cinnamon Crust

• 2 cups almond flour

• 2 TBS melted unsalted butter

• 1 tsp grated fresh ginger ( or 1/2 tsp of powdered)

• 1 tsp cinnamon

• 2 TBS Lakanto Monk Fruit granular sweetener

• 1/2 tsp grated lemon rind

• 1 large egg

Blackberry Cheesecake Batter

• 2 cups cream cheese (16 ounces)

• 1 cup blackberries (if frozen thaw)

• 2 large eggs

• 1/2 cup Lakanto Monk Fruit granular sweetener

Vanilla Cheesecake Batter

• 2 cups cream cheese (16 ounces)

• 2 large eggs

• 1 TBS vanilla

• 1/2 cup Lakanto Monk Fruit granular sweetener

Berry Topping

• 2 cups blackberries

• 2 TBS Chia Seeds

• 3 TBS Lakanto Monk Fruit granular sweetener (plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)

INSTRUCTIONS

Ginger Cinnamon Crust

1. Preheat oven to 350F.

2. Add almond flour, ginger, cinnamon, sweetener and grated lemon rind into a 9 inch spring form pan.

3. Gently whisk butter with the egg and add to the pan.

4. Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring cup works very well.

5. Bake for 8-10 minutes until just light golden brown.

6. Cool to room temperature before adding the cheesecake batters.

Cheesecake Bases

Vanilla Base

1. In medium sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, sweetener and blend until soft and fluffy.

2. Add eggs on at a time until fully blended, set bowl aside.

Blackberry Base

1. Puree 1 cup of blackberries. Measure and set aside 1/2 cup of puree. Save any extra for drizzling.

2. In medium sized bowl or in the bowl of a stand mixer whip cream cheese, blackberry puree, sweetener and blend until soft and fluffy.

3. Add eggs on at a time until fully blended, set bowl aside.

Cheesecake Layered Base

1. Pour half of the vanilla base into the prepared crust. Spread it out with a knife, or offset spatula.

2. Pour in half the blackberry base over the vanilla layer. Spread it out gently.

3. Repeat step 1 & 2.

4. Bake at 350 F oven for 35-40 minutes or until the cheesecake is set.

5. Cool at room temp, decorate with toppings and store in refrigerator.

Berry Topping

1. Add the blackberries to a sauce pan and set over medium heat.

2. Cook until the blackberries break down and become liquidly. Aprox 5 minutes, a few more if using frozen berries.

3. Mash the fruit with the back of a fork. 

4. Remove the saucepan from the heat, and stir in sweentener.

5. Add the chia seeds, and stir to combine.Let stand 5-10 minutes, or until thickened. If the mixture doesn't quite thicken, add an additional chia seeds a tsp at a time. Blackberries can be quite juicy.

6. Once the jam has cooled to room temperature add it to the top of the cheesecake.

7. Top with additional blackberries, blueberries, and sprigs of mint (totally optional)