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This keto 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 Cheesecake
I made a hazelnut crust for the bottom of this low carb cheesecake 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!
Recipe Tips
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.
More low carb cheesecake recipes
Blackberry & Lime Cheesecake
Ingredients
BASE
- 2 cups hazelnut flour
- 1/3 cup butter, unsalted
- 2 tablespoons erythritol
CHEESECAKE FILLING
- 16 oz cream cheese softened
- 250 ml whipping/heavy cream
- 10 oz blackberries fresh or frozen
- 2 limes juice & rind
- 1/2 cup erythritol
- 2 eggs
Instructions
- 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.
Notes
Nutrition
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I made this yesterday for a cookout. It's gone and it was delicious! For the crust, I food processed pecans and they made an amazing cheesecake crust. The only thing I did differently was used a mesh bag to strain the pulp from the blackberries after I food processed them. Instead of stirring in the blackberry puree, I used a spatula to swirl it before pouring it into the pan and it came out beautiful. This is a refreshing summer dessert.
I love the use of pecans! Glad you enjoyed it!
is it possible to replace the hazelnut flour for walnut flour?
Of course and what a delicious flavour combination that would be!
What type of low carb sweetener did you use?
I use erythritol, but if that's not available I use xylitol