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Blackberry Cheesecake

INGREDIENTSGinger 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 powdered erythritol
  • 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 powdered erythritol

Vanilla Cheesecake Batter

  • 2 cups cream cheese (16 ounces)
  • 2 large eggs
  • 1 TBS vanilla
  • 1/2 cup powdered erythritol

Berry Topping

  • 2 cups blackberries
  • 2 TBS Chia Seeds
  • 3 TBS powdered erythritol
  • (plus additional fresh blueberries & blackberries for the top I used 3/4 cup of each)

INSTRUCTIONS

  1. Ginger Cinnamon Crust
  2. Preheat oven to 350F.
  3. Add almond flour ginger cinnamon powdered erythritol and grated lemon rind into a 9 inch spring form pan.
  4. Gently whisk butter with the egg and add to the pan.
  5. 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.
  6. Bake for 8-10 minutes until just light golden brown.
  7. Cool to room temperature before adding the cheesecake batters.

Cheesecake BasesVanilla Base

  1. In medium sized bowl or in the bowl of a stand mixer whip cream cheese vanilla powdered erythritol 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 powdered erythritol 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

This article and recipe adapted from this site

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