Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb & Gluten Free)
"This blackberry cheesecake with a ginger cinnamon crust is a perfect dessert for a crowd. It serves 14-16 modestly, or 8-12 not so modestly. It's a beautiful dessert for a dinner party or a summer BBQ and it's so good I don't even know if anyone would know this one was sugar-free. It's creamy, slightly tart and has a warm spice crust that just pops. This cheesecake is a lovely change from the standard strawberry or cherry cheesecake. If you're looking for something a bit different this cheesecake..."
INGREDIENTS
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2 cups almond flour
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2 TBS melted unsalted butter
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1 tsp grated fresh ginger ( or 1/2 tsp of powdered)
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1 tsp cinnamon
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2 TBS powdered erythritol
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1/2 tsp grated lemon rind
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1 large egg
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2 cups cream cheese (16 ounces)
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1 cup blackberries (if frozen thaw)
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2 large eggs
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1/2 cup powdered erythritol
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2 cups cream cheese (16 ounces)
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2 large eggs
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1 TBS vanilla
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1/2 cup powdered erythritol
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2 cups blackberries
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2 TBS Chia Seeds
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3 TBS powdered erythritol
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(plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)
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