Blackberry Cheesecake with Ginger Cinnamon Crust Low Carb & Gluten Free
This Blackberry Cheesecake is a creamy and tart dessert with a ginger cinnamon crust. Its sugar-free, low-carb, gluten-free, and keto-friendly, making it perfect for those who are looking for a healthier option without sacrificing flavor!
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
Optional: fresh blueberries, blackberries, and mint for decoration
Instructions:
1. Prepare the Ginger Cinnamon Crust:
Preheat your oven to 350F 175C.
In a 9-inch springform pan, combine the almond flour, ginger, cinnamon, powdered erythritol, and lemon rind.
In a small bowl, whisk together melted butter and egg, then pour into the pan.
Mix everything with a fork until well combined.
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 the crust cool to room temperature before adding the cheesecake batters.
2. Prepare the Cheesecake Batters:
Vanilla Base:
In a medium bowl or stand mixer, whip together cream cheese, vanilla extract, and powdered erythritol until soft and fluffy.
Add eggs one at a time until fully combined. Set aside.
Blackberry Base:
Puree 1 cup of blackberries, then measure out 1/2 cup of the puree for the batter. Save any extra puree for drizzling.
In a medium bowl or stand mixer, whip together cream cheese, blackberry puree, and powdered erythritol until soft and fluffy.
Add eggs one at a time until fully blended. Set aside.
3. Assemble the Cheesecake:
Pour half of the vanilla cheesecake batter into the prepared crust and spread it out evenly with a knife or spatula.
Pour half of the blackberry cheesecake batter on top of the vanilla layer and spread it out gently.
Repeat the process: add the remaining vanilla batter followed by the remaining blackberry batter.
4. Bake the Cheesecake:
Bake at 350F 175C for 35-40 minutes, or until the cheesecake is set in the middle.
Remove from the oven and let cool to room temperature.
After cooling, refrigerate the cheesecake for at least 3 hours or until fully chilled.
5. Prepare the Berry Topping:
In a saucepan over medium heat, cook the blackberries for about 5 minutes a bit longer if using frozen until the berries break down and become liquid.
Use a fork to mash the fruit, then remove from heat.
Stir in powdered erythritol and chia seeds. Mix well and let stand for 5-10 minutes, until it thickens. If it doesnt thicken enough, add more chia seeds 1 tsp at a time.
Once cooled, spread the berry mixture on top of the cheesecake.
6. Garnish and Serve:
Decorate with additional blackberries, blueberries, and mint sprigs, if desired.
Total Time:
Prep Time: 40 minutes
Cook Time: 40 minutes
Additional Time: 3 hours chilling time
Total Time: 4 hours 20 minutes
Yield: 12 slices
Calories: Varies depends on serving size and ingredients
Enjoy this creamy, tangy cheesecake with the warming flavor of ginger cinnamon crust and a fresh berry topping! Perfect for anyone looking for a low-carb, keto-friendly treat!