Blackberry Swirl Cheesecake with Chocolate Crust

Since I have made the sugarfree blackbery sauce, I have found a few ways to use it creatively. The latest one is this gorgeous blackberry swirl cheesecake!

The crust is based in my almond flour pastry dough to which I added cocoa powder. While I do not usually sweeten the pastry dough, adding cocoa powder makes it bitter, so you have to add some sweetener. I combined pure powdered monk fruit and yacon syrup, and added a little bit of cinnamon to it to balance it out.

Here is the link for the pastry dough so that you can see the method:

https://onxeniastreet.com/2020/11/08/almond-flour-pastry-dough/

And here is the link for the blackberry saucey syrup recipe:

https://onxeniastreet.com/2020/12/09/blackberry-syrup/

Ingredients:

Crust:

1 cup almond flour

1/3 cup coconut flour

1 tsp xanthan gum

1/4 cup cream cheese

4 tbsp cold butter

1 tbsp baking powder

1/4 tsp salt

lemon zest

1 egg

1/2 cup cocoa powder

1/4 tsp cinnamon

1/4 tsp pure powdered monk fruit

1/4 cup yacon syurp

(or 1/4 cup of your favorite sweetener)

Filling:

24 oz of cream cheese

1/4 tsp of pure monk fruit extract (or 1/2 cup of sweetener)

3 eggs

1/2 greek yogurt or sour cream

1/4 tsp salt

2 tbsp vanilla extract

4 tbsp blackberry sauce

Directions:

Make the pastry dough by placing all of those ingredients into a food processor. They will all come together into a crumbly ball. Wrap that in plastic wrap and knead it to activate the xanthan gum. Place in the fridge for 30 minutes to an hour because pastry dough must be rolled out cold.

Roll it out between two sheets of parchment paper and press into a 9 inch greased springfrom pan, bringing it up the sides. The great thing about this dough is how forgiving it is. Just continue to press it into place and fill any holes you might have with an edge piece. It will all come together for you. And if the height of your crust is a little uneven (like mine was) in the springform pan, that’s ok! It lends itself to that lovely rustic look.

Using a fork, poke some little holes in it. Freeze it for 20 minutes or more. You can do this step a day or two ahead.

(Note that when freezing and then baking any type of pie or cake crust, placing a ceramic or glass pan directly from the freezer into a hot oven will crack your pan. This is not a problem with metal pans. If you are using a ceramic pie pan, then just keep it in the refrigerator for a longer time.)

Line the crust with with a sheet of parchment paper and add pie weights or dry beans. Bake at 375 F for 20 minutes. Remove the parchment and pie weights and return it to the oven for another 20 minutes. You want a gorgeous parbaked crust for this creamy filling.

Prebaking the crust is a great way to ensure that your crust is not soggy. I hate soggy crusts! I really do. Your end result with be a delicious cheesecake in a sturdy crust that you can hold in your hand!

Lower the oven temperature to 300 F.

While your crust is cooling down to room temperature, make your cheesecake filling!

In a large mixing bowl beat together the cream cheese and Greek yogurt with your chosen sweetener and the vanilla extract. Beat in the eggs one at a time.

Pour half of the filling into your crust. Drop a couple of spoonfuls of blackerry sauce, and with a toothpick, create swirls.

Pour in the rest of the filling over that. Drop a few more spoonfuls of the sauce again and create swirls.

Bake for 50 minutes at 300 F. The center should be just a little jiggly.

Allow it to cool down in the oven with the oven door slightly ajar for an hour.

Then let it completely come to room temperature.

Refrigerate for 4-6 hours before serving.

Kali Oreksi!

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