Keto Berry Swirl Cheesecake
Calories 330kcal
Ingredients
- 200 grams fresh berries (or thawed frozen berries, Any berries you like, but blackberries have the least carbs)
- 1/2 tablespoon sweetener (or thawed frozen berries, Any berries you like, but blackberries have the least carbs)
- 1 pinch salt
- 1 cup almond flour
- 50 grams melted butter
- 1/2 tablespoon sweetener (or thawed frozen berries, Any berries you like, but blackberries have the least carbs)
- 1 pinch salt
- 226 grams cream cheese (or thawed frozen berries, Any berries you like, but blackberries have the least carbs)
- 200 grams mascarpone (or thawed frozen berries, Any berries you like, but blackberries have the least carbs)
- 2 eggs (at room temperature)
- 1 lemon (/lime)
- 1 tablespoon sweetener (or thawed frozen berries, Any berries you like, but blackberries have the least carbs)
- 1/2 teaspoon vanilla extract
Instructions
- Throw the berries into a blender and puree as finely as possible.
- Pass it through a sieve to get rid of all the seeds, then put it in a sauce pan on a low flame.
- Add the sweetener, and allow the mixture to reduce until it’s a thick, jammy consistency.
- Put aside to cool.
- Preheat the oven to 175 C/350 F.
- Line an 8 inch cake tin with parchment paper and grease thoroughly with butter.
- In a bowl, add the almond flour, sweetener and salt and give it all a goooooood mix.
- Stir the melted butter into the flour and mix till it comes together like dough.
- Press the almond flour mix into the cake tin and level it using your fingers, or a spoon, or, anything, really.
- Bake the base for 10 minutes, then take it out and leave it to cool.
- Turn the oven down to 160 C/325 F.
- In the meantime, make the filling.
- It’s important to have all the filling ingredients at room temperature to minimise the chance of the cheesecake cracking later.
- Add the cream cheese and mascarpone to a bowl, along with the sweetener.
- Whisk it all together until it’s smooth and lump free.
- Be careful not to whisk it too much, or it will crack later.
- Add the lemon juice and whisk until just combined.
- Add the eggs one at a time, and again, whisk until it’s just incorporated.
- Add the vanilla, whisk, and taste test to make sure the sweetness is fine.
- Divide the cheesecake filling into two parts.
- Stir the berry puree into one part.
- Then, alternating the two, spoon one ladle of the vanilla mix, then one of the berry.
- Do this until you’ve used up both batters.
- Shake very lightly to level, then bake for 35 to 40 minutes, or until the sides are set but the center still has a bit of a jiggle.
- Leave it to cool to room temperature on a rack, then chill it in the fridge for at least four hours.
Nutrition
Calories: 330kcal
Originally posted 2019-02-20 18:27:08.
