Ingredients

The following ingredients have 12 Servings
  • 2 cup almond flour (200g)
  • ¼ cup butter (50g, melted)
  • 2 tbsp powdered sweetener
  • 1 tsp vanilla extract
  • 16 ounces full fat cream cheese (450g)
  • 1 cup double/ heavy whipping cream (240g)
  • 2 cup blackberries (300g / 10.6 oz)
  • 1 sachet gelatine (or 4 leaves gelatine (12g + 2 tbsp hot water) )
  • 2 tbsp lemon juice
  • Grated zest of 1 lemon
  • 6 tbsp powdered sweetener
  • Optional: more blackberries and 1 cup whipped cream to decorate

Instruction

  • Line the base of a springform (20 cm diameter) with parchment paper.
  • Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
  • Whip the cream until nice and firm. Set aside.
  • Blend the blackberries until smooth with a stick blender. Option to pass through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
  • Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
  • Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
  • Pour liquid gelatine into the blackberry mix and stir.
  • Add blackberry mix to the cream cheese mix and blend until combined. Then add the whisked double/heavy cream and briefly blend until just combined.
  • Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
  • Decorate your cake and enjoy!