Blackberry Cheesecake with Ginger Cinnamon Crust
Blackberry Cheesecake with Ginger Cinnamon Crust is a delightful dessert that combines rich cream cheese with the fresh taste of blackberries, all resting on a spiced ginger cinnamon crust. This cheesecake is not just delicious, but also adds a unique touch of flavor that sets it apart from regular cheesecakes.
Why Make This Recipe
Making this Blackberry Cheesecake is a great way to impress your family and friends. The combination of flavors—sweet blackberries and the warmth of ginger and cinnamon—creates a dessert that is both creamy and refreshing. Plus, it’s perfect for any occasion, whether it’s a birthday, holiday, or just a treat for yourself. This cheesecake makes you feel good while enjoying a dessert that’s a little healthier, thanks to almond flour and erythritol used in the ingredients.
How to Make Blackberry Cheesecake with Ginger Cinnamon Crust
Ingredients:
For the Ginger Cinnamon Crust:
- 2 cups almond flour
- 2 tbsp melted unsalted butter
- 1 tsp grated fresh ginger (or 1/2 tsp powdered ginger)
- 1 tsp cinnamon
- 2 tbsp powdered erythritol
- 1/2 tsp grated lemon rind
- 1 large egg
For the Blackberry Cheesecake Batter:
- 2 cups cream cheese (16 oz)
- 1 cup blackberries (thaw if frozen)
- 2 large eggs
- 1/2 cup powdered erythritol
For the Vanilla Cheesecake Batter:
- 2 cups cream cheese (16 oz)
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup powdered erythritol
For the Berry Topping:
- 2 cups blackberries
- 2 tbsp chia seeds
- 3 tbsp powdered erythritol
Directions:
Prepare the Ginger Cinnamon Crust: Preheat your oven to 350°F (175°C). In a 9-inch springform pan, mix the almond flour, ginger, cinnamon, powdered erythritol, and lemon rind. In a small bowl, whisk together the melted butter and egg, then pour it into the pan. Combine everything with a fork until well mixed. Press the mixture evenly into the bottom of the pan, using the back of a measuring cup to compact it. Bake for 8-10 minutes until the crust is light golden brown. Let it cool.
Prepare the Cheesecake Batters: For the vanilla base, beat cream cheese, vanilla extract, and powdered erythritol until fluffy. Add eggs one at a time. For the blackberry base, puree 1 cup of blackberries; save 1/2 cup for the batter. Beat cream cheese, blackberry puree, and powdered erythritol until fluffy. Add eggs one at a time.
Assemble the Cheesecake: Pour half of the vanilla batter into the crust, then half of the blackberry batter. Repeat with the remaining batters.
Bake the Cheesecake: Bake at 350°F for 35-40 minutes until set. Cool to room temperature, then refrigerate for at least 3 hours.
Prepare the Berry Topping: Cook blackberries until they release liquid. Mash the fruit, stir in erythritol and chia seeds. Let it thicken.
Garnish and Serve: Spread the berry topping on the cheesecake. Top with additional blackberries, blueberries, or mint if desired. Enjoy!
How to Serve Blackberry Cheesecake
To serve, slice the cheesecake into pieces and place on dessert plates. You can add extra fresh blackberries or a sprig of mint for decoration. This cheesecake pairs well with a cup of coffee or tea for a complete dessert experience.
How to Store Blackberry Cheesecake
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It can last up to a week. You can also freeze leftover slices for up to three months. Just let it thaw in the fridge before enjoying.
Tips to Make Blackberry Cheesecake
- Make sure all your ingredients are at room temperature for the best texture.
- If using frozen blackberries, be sure to thaw and drain them to avoid excess moisture.
- Don’t overbeat the batter; mix until just combined to prevent cracks in the cheesecake.
Variation
You can swap blackberries for other berries, like blueberries or raspberries, for a different flavor. You can also make a mixed berry topping using a combination of your favorite berries.
FAQs
1. Can I use a different sweetener instead of erythritol?
Yes, you can use regular sugar or another sweetener of your choice, but this will change the overall sweetness and calorie content.
2. What if I don’t have a springform pan?
You can use a regular baking pan, but make sure to line it with parchment paper for easy removal.
3. Is it necessary to refrigerate the cheesecake?
Yes, refrigerating the cheesecake helps it set properly and enhances the flavors. It’s best to let it chill for at least three hours before serving.
Enjoy making and sharing this delicious Blackberry Cheesecake with Ginger Cinnamon Crust! It’s sure to become a favorite.