BLACKBERRY CHEESECAKE WITH GINGER CINNAMON CRUST

INGREDIENTS
Ginger Cinnamon Crust

  • 2 cups almond flour
  • 2 TBS melted unsalted butter
  • 1 tsp grated fresh ginger ( or 1/2 tsp of powdered)
  • 1 tsp cinnamon
  • 2 TBS powdered erythritol
  • 1/2 tsp grated lemon rind
  • 1 large egg

Blackberry Cheesecake Batter

  • 2 cups cream cheese (16 ounces)
  • 1 cup blackberries (if frozen thaw)
  • 2 large eggs
  • 1/2 cup powdered erythritol

Vanilla Cheesecake Batter

  • 2 cups cream cheese (16 ounces)
  • 2 large eggs
  • 1 TBS vanilla
  • 1/2 cup powdered erythritol

Berry Topping

  • 2 cups blackberries
  • 2 TBS Chia Seeds
  • 3 TBS powdered erythritol
  • (plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)
BLACKBERRY CHEESECAKE WITH GINGER CINNAMON CRUST


INSTRUCTIONS

  1. Ginger Cinnamon Crust
  2. Preheat oven to 350F.
  3. Add almond flour, ginger, cinnamon, powdered erythritol and grated lemon rind into a 9 inch spring form pan.
  4. Gently whisk butter with the egg and add to the pan
  5. .....................
  6. For next steps, you can read at https://sugarfreesprinkles.com/

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