I love cheesecakes! Easy and delicious dessert which is worth using different fruits for toppings. Smooth and creamy almond cheesecake topped with fresh blackberries. A delightful dessert or a snack for your tea time 🙂

Crust:

1 cup ground graham crackers
½ cup of melted butter
2 tablespoons of granulated sugar

Filling:

250 g cream cheese, softened
1 ½ cup sugar
½ cup sour cream
150 ml cream 30%
4 eggs
2 tablespoons almond flour
1 tablespoon vanilla extract

Toppings:

4 cups blackberries
1 cup sugar
¼ cup of water
1 tablespoon cornstarch

Procedure:

Preheat the oven to 180°C. Line a 9×13 inches rectangular baking pan with baking paper. For the crust, mix all the ingredients together. The mixture should look like wet sand and holds together. Transfer the mixture into the prepared baking pan. Spread and press it evenly into the bottom using a spoon. Bake the crust for 10 minutes. Remove from the oven and allow to cool. By this time prepare the filling, beat the cream cheese and sugar into a mixing bowl until smooth. Add the sour cream and mix. Pour in the cream and mix again. Add the eggs one at a time, beating until each addition. Add in the almond flour and mix. Add the vanilla extract and mix again until well combined. Pour in the filling into the crust and bake for 30 minutes. Reduce the heat to 150°C and bake for another 30 minutes. Turn off the oven and leave the cheesecake for an hour. Place into a cooling rack and allow to cool. For the toppings, place the berries, sugar and water into a saucepan over a medium heat. Bring to a boil. Simmer for 4-5 minutes or until juice has slightly thickens. Add in the cornstarch, cook and stir for another 1-2 minutes until smooth. Pour the berries over the cheesecake. Chill for at least 2 hours or overnight. Serve with almond flakes 🙂

Enjoy!

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