Blackberry Cheesecake

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 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 Bases

Vanilla 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