Almond blackberry cheesecake
Ingredients:
For the Crust:
- 1 cup almond flour
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Blackberry Layer:
- 1 cup blackberry jam
- 1/2 cup crushed almonds
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine almond flour, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix well.
4. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and heavy cream until fully combined.
5. Pour the cheesecake filling over the cooled crust in the springform pan.
6. Spoon the blackberry jam over the cheesecake filling, then use a knife or skewer to swirl it gently into the batter for a marbled effect.
7. Sprinkle the crushed almonds evenly over the top of the cheesecake.
8. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
9. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 350 kcal per slice
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