Description
A delightful dessert combining rich cream cheese and fresh blackberries on a spiced ginger cinnamon crust.
Ingredients
Scale
- 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
- 2 cups cream cheese (16 oz)
- 1 cup blackberries (thaw if frozen)
- 2 large eggs
- 1/2 cup powdered erythritol
- 2 tbsp vanilla extract
- 2 cups blackberries for topping
- 2 tbsp chia seeds
- 3 tbsp powdered erythritol for topping
Instructions
- Preheat your oven to 350°F (175°C). In a 9-inch springform pan, mix almond flour, ginger, cinnamon, powdered erythritol, and lemon rind. In a small bowl, whisk together melted butter and egg; pour into the pan. Mix until well combined and press into the bottom of the pan. Bake for 8-10 minutes until light golden brown. Let cool.
- 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 blackberries; save 1/2 cup for the batter. Beat cream cheese, blackberry puree, and powdered erythritol until fluffy. Add eggs one at a time.
- Pour half of the vanilla batter into the crust, then half of the blackberry batter. Repeat with the remaining batters.
- Bake at 350°F for 35-40 minutes until set. Cool to room temperature, then refrigerate for at least 3 hours.
- Cook remaining blackberries until they release liquid. Mash the fruit, stir in erythritol and chia seeds, and let thicken.
- Spread the berry topping on the cheesecake and garnish with additional blackberries or mint if desired.
Notes
Be sure all ingredients are at room temperature. Thaw and drain frozen blackberries to avoid excess moisture. Don’t overbeat the batter to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, blackberry, dessert, ginger, cinnamon