Keto, Gluten-free, Blackberry/Blueberry Cheesecake Swirl

If you love cheesecake and blackberries… as much as Fabián and I do, you are sure to love the flavor of this decadent low carb blackberry cheesecake. 

This recipe is sugar-free, keto friendly and gluten-free.  

It’s creamy, slightly tart and has a warm spice crust that’s just delicious and punchy… which we simply love!!

It is very easy to make and you can freeze some for later!

 🔖   INGREDIENTS:      

     CRUST 

• 2 Cups of almond flour 
• 2 TBS melted grass fed unsalted butter 🧈 
• 1/2 tsp of powdered ginger 
• 1 tsp cinnamon
•             1 tsp powdered ginger (for extra flavor)
• 2 TBS Swerve confectioners)
• 1/2 tsp grated lemon rind    or juice 
• 200 grams fresh berries or thawed frozen berries (Any berries you like, but blackberries have the least carbs)
• 1/2 tbsp Swerve confectioners 
•    a pinch of sea salt 🧂 (I prefer Himalayan salt)

   BASE 

• 1 cup Almond Flour 
• 50 grams Grass-fed     unsalted butter 🧈 
•             1/2 tbsp Swerve confectioners to taste
• a pinch of salt
•           1/2 tsp of cinnamon 

   FILLING 

• 230  grams cream cheese at room temperature 
• 200 grams Sour cream at room temperature
• 2 eggs at room temperature
• Juice of one lemon/lime
• Sweetener of choice (I use Swerve confectioners) to taste
• Taste the batter for desired sweetness
• 1/2 Tsp Vanilla Extr
•           1/2 Tsp  Almond Extr 

👩🏼‍🍳. INSTRUCTIONS:

Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until crust is formed.

• Place berries into a blender and puree until it’s very fine. Run it through a sieve to get rid of all seeds, then place in sauce pan on a low flame. Add sweetener, and allow the mixture to reduce until it’s a jam-like, thick consistency. Put aside, let it cool. 
• Preheat the oven to 175 C/350 F. Grease an 8 inch cake tin thoroughly with butter. In a bowl, add the almond flour, sweetener and salt and give it all a goooooood mix. Stir the melted butter into the flour and mix till it comes together like dough. Press the almond flour mix into the cake tin.  Level it using your fingers, or a spoon.Bake the base for 10 minutes, then take it out and leave it to cool. 
• Turn the oven down to 160 C/325 F 
• Next make the filling. Make sure the filling ingredients at room temperature to minimise the chance of the cheesecake cracking later. Add the cream cheese and mascarpone to a bowl, with the sweetener. Whisk together until it’s smooth &lump free. Be careful not to whisk it too much, or it will crack later. Add the lemon juice and whisk. Add the eggs one at a time, and whisk until incorporated. Add vanilla, whisk, and taste test to make sure the sweetness is fine.
• Divide the cheesecake 🥧filling into two parts. Stir the berry puree into one part. Then, alternating the two, spoon one ladle of the vanilla mix, then one of the berry. Do this until you’ve used up both batters. Shake very lightly to level, then bake for 35 to 40 minutes, or until the sides are set but the center still has a bit of a jiggle. Leave it to cool to room temperature on a rack, chill it in the fridge for at least four hours.