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1 Blackberry Cheesecake (sugar and grain free)

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Blackberry Cheesecake (sugar and grain free)

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Ingredients

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Blackberry Coulis

  • 200 grams Blackberries, fresh or frozen

Cake Base

  • 1 cup hazelnuts
  • 1 cup almonds
  • 1 cup Coconut, shredded or desiccated
  • 120 grams Butter, room temp/soft

Cake Filling

  • 750 grams cream cheese, room temp
  • 2 tbsp yoghurt or sour cream
  • 3 tbsp coconut cream
  • 200 grams Rice malt syrup, or to taste
  • 1 egg
  • 1/4 tsp Vanilla powder

Decoration

  • Fresh blackberries, coulis and mint leaves
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  • 6
    2h 45min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Berry Coulis:

    Place berries into mixing bowl and cook 4-6 mins/90c/speed 4

    If you'd like a smoother consistency puree 10-20 sec/speed 8 after cooking

    Allow to cool

  2. Base:

    Preheat oven 160c

    Line/grease a 23cm springform baking tin

    Place nuts into bowl and grind 10 sec/speed 7

    Add coconut and butter, mix 40 sec/speed 3

    Press into the base and sides of tin, use the back of a metal tablespoon to smooth and even out base

    Bake 8 or so minutes or until starting to brown

    Remove from oven and allow to cool completely 

  3. Filling:

    Place cream cheese, yoghurt/sour cream, coconut cream, syrup, egg and vanilla in bowl. Mix 40-60 sec/speed 4. (Don't over mix and keep aeration to a minimum). 

    Spoon half the mixture into cooled base and smooth surface. Dot spoonfuls of berry coulis onto the surface then swirl with a skewer. Gently pour over remaining mixture and smooth surface. 

    Return to 160c oven for 25-35 minutes or until the mixture start to pull away from the base a little and the cream cheese mixture looks custard-like (still a bit wobbly). 

    Allow to cool then refrigerate for a minimum of two hours before decorating and serving. 

    This is a showstopper of a cake! 

     

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Tip

You can substitute the blackberries for other berries if you like. 

This recipe was adapted from I Quit Sugar's Crunchynut Cheesecake. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this cheesecake using

    Submitted by emfoster on 8. November 2014 - 20:24.

    I made this cheesecake using mixed berries and it was very impressive! The base is a perfect alternative to a biscuit crumb and the filling was delicious! 

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  • Thank you! Just wanted to

    Submitted by Aussiewiz on 30. January 2014 - 22:09.

    Thank you! Just wanted to thank you for posting this - I love the I quit sugar book and shall pop a rating up when made!

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  • Definately making this on the

    Submitted by Stone Soup on 15. January 2014 - 09:46.

    Definately making this on the weekend, will make GAPS by using cashew cream-butter (TM made) in place of cream cheese. And honey to sweeten tmrc_emoticons.)

    www.facebook.com/stonesoupmelbourne

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