This blackberry and lime cheesecake is a perfect way to use up any leftover blackberries after the seasonal picking. Or you could use frozen. The tartness of them both gives a nice contrast to the creaminess of the cheesecake. Almost refreshing and perhaps a great morning pick me up! ha ha!
Low Carb & Gluten Free
I made a hazelnut crust for the bottom mainly because I had a lot of hazelnut flour to hand. It actually goes very well with the blackberry and lime but if you don’t have hazelnut flour to hand, try another low carb flour instead. Grind up some nuts, add some butter and low carb sweetener, perhaps a bit of spice and voila! Cheesecake base!
When adding the blackberry mixture I was trying a swirl effect as you can see by the picture below. I poured the fruit topping on top then swirled it with a spoon. I probably got a bit carried away and it could have been neater and more refined but I could not stop swirling. You could bake this cheesecake with just the topping on top with no swirling. Or go crazy and mix it all up! I loved the bright colour of this too. Makes you wonder how people can eat dull brown food (not sure what that is, but my life is a plate full of colourful veggies and berries!). With the odd glass of wine.
Delicious Blackberry Cheesecake
The worst thing about this cheesecake is having to wait overnight for it! However tempting it will be to cut into it, you need to allow it to fully set and the flavours to develop. However, if you made this first thing in the morning, you could be tucking into a slice by the end of the day. It’s my fault for baking these delicious desserts in the afternoon!
- 2 cups (230g) hazelnut flour
- 1/3 cup (76g) butter
- 2 tablespoon sugar substitute
- 2 x 8oz (448g) cream cheese, softened at room temperature
- 250ml cream
- 12oz (350g) fresh/frozen blackberries
- Juice and rind of 2 limes
- 1/2 cup sugar substitute
- 2 eggs
- Preheat the oven to 180C/350F degrees.
- Line the bottom of a spring-form cake tin with greaseproof or parchment paper.
- Melt the butter in a saucepan.
- Add the hazelnut flour and sugar substitute. Mix thoroughly until the mixture looks like glossy breadcrumbs.
- Spoon the mixture into the cake tin and use a spoon to spread evenly, pressing the mixture down evenly.
- Bake in the oven for 15 minutes.
- Remove from the oven and place in the fridge to cool.
- Place the cream cheese in a bowl and blend with the sugar substitute. I used a hand blender.
- Add the eggs, cream, lime juice, lime rind and continue to blend until smooth.
- In a separate bowl or even a jug, use a hand blender to blitz the blackberries until smooth.
- Add the blackberry mixture to the cream cheese mixture and stir thoroughly until even in colour.
- Pour over the hazelnut base and bake in the oven for 30-40 minutes until the centre has a slight firmness. (Don't worry about too much wobble).
- Allow to cool, then place in the fridge overnight.
- Eat and enjoy!
- Makes 8 slices
- Nutritional Info per slice - 532 Calories, 50g Fat, 10g Protein, 16g Total Carbs, 5g Fibre, 11g Net Carbs