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Blackberry Cheesecake (sugar and grain free)


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Ingredients

0 portion(s)

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
  • 6
    2h 0min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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