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

Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb & Gluten Free) – This berry cheesecake is layered. I layered the vanilla cheesecake base, and blackberry puree infused cheesecake base. I just poured, leveled out, poured out the next layer, leveled out and kept going until I finished the fourth layer.

This blackberry cheesecake with a ginger cinnamon crust is a perfect dessert for a crowd. It serves 14-16 modestly, or 8-12 not so modestly. 

 
This makes for a very pretty presentation. The pictures don’t show it, but as you cut into the cheesecake pieces the layers are very pronounced.

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
Ginger Cinnamon Crust

  1. Preheat oven to 350F.
  2. Add almond flour, ginger, cinnamon, powdered erythritol 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, 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

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 powdered erythritol.
  5. Add the chia seeds, and stir to combine.
  6. 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.
  7. Once the jam has cooled to room temperature add it to the top of the cheesecake.
  8. Top with additional blackberries, blueberries, and sprigs of mint (totally optional)
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