Keto Blackberry Cheesecake
Ingredients
Here are the ingredients you’ll need:
Base
- Almond flour: I always use ground almonds, which is the same as regular almond flour. Super-fine almond flour will also work well here.
- Butter: Choose unsalted.
- Sweetener: I used an erythritol monk fruit sweetener blend. If you prefer, choose allulose or xylitol. Be aware that xylitol is toxic for dogs. Also, increase the sweetener by 20% if using pure allulose.
- Vanilla extract
Filling
- Cream cheese: Should be full fat. For cheesecakes, I like to use quality brands such as Philadelphia. They stay firm and are easy to whip. With no name cream cheese it may be easier to bring it to room temperature before using for a smooth result.
- Cream: Should be heavy cream, also called double cream.
- Fresh Blackberries (previously frozen berries also work)
- Lemon juice and zest
- Gelatin: I used a 12g sachet of Dr Oetker gelatine, which I dissolved in 2 tablespoons water. One sachet sets 1 pint of liquid. 1 sachet is equivalent to 4 gelatin leaves.
- Sweetener: As above. Do make sure you’re using a powdered sweetener in the filling to avoid grittiness.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Make the crust: Mix the almond flour with the softened butter, sweetener and vanilla.
STEP 2
Line a 20 cm springform with parchment paper. Press the batter into the springform with your hands. Use the back of a teaspoon to smoothen the edges and base.
STEP 3
Next, whip the cream until nice and firm. Set aside.
STEP 4
Blend the blackberries until smooth. I used an immersion blender for this.
STEP 5
Optional: Pass the berries through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
STEP 6
Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
STEP 7
Dissolve the gelatine according to your manufacturer’s instructions. Mine dissolved in 2 tablespoons hot water. Let it sit a little while to bloom. Then pour the liquid gelatin into the blackberry mix and stir.
STEP 8
Now add the blackberry mix to the cream cheese mixture and blend until combined.
STEP 9
Last, add the whisked double/heavy cream and briefly blend until just combined.
STEP 10
Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
Carefully cut along the edges of the springform before slowly releasing the cake.
Now, it’s time to gete creative and decorate the cake to your liking! I piped whipped cream around the edges and topped it with blackberries.
Katrin’s Top Tip
For perfect slices, use the trick that I learned from my Gran: Put the entire cake in the freezer for 10 – 15 minutes before slicing. You’ll get even more razor-sharp edges if you run water over the knife beforehand and clean the blade between cuts.
Variations
- Make it dairy-free: Use whipped coconut cream instead of the dairy cream and choose a dairy free cream cheese. For the base, choose coconut oil instead of the butter.
- Make it nut free: Use a mix of shredded coconut and sesame seed flour instead of the almond flour. Pulse the desiccated coconut in a food processor to make it finer before using.
- Use different berries: The recipe works with raspberries, strawberries or blueberries.