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Blackberry Cheesecake with Almond Flour Crust and Almond Whipped Cream Recipe

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4 from 31 reviews

This luscious Blackberry Cheesecake features a buttery almond flour crust paired with a rich, creamy full-fat cream cheese filling. Topped with a vibrant homemade blackberry sauce and fluffy almond whipped cream, this dessert offers a perfect balance of sweet, tangy, and nutty flavors. Baked to perfection with a delicate texture, it’s an elegant yet approachable treat ideal for special occasions or a decadent everyday indulgence.

Ingredients

Crust

  • 2 cups super-fine almond flour
  • 1/2 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted

Filling

  • 24 oz full fat cream cheese, cubed, softened
  • 1 cup sugar
  • 2 tsp arrowroot starch
  • 1/4 tsp salt
  • 1 cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp pure almond extract
  • 4 large eggs, at room temperature

Blackberry Sauce

  • 2 cups fresh blackberries
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1/4 tsp pure almond extract
  • 1 1/2 tsp arrowroot starch
  • 1 Tbsp water

Almond Whipped Cream

  • 1 cup cold heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp pure almond extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9-inch springform pan evenly with softened butter and line the bottom with a round piece of parchment paper to prevent sticking.
  2. Make the Crust: In a medium bowl, whisk together almond flour, light brown sugar, cinnamon, and salt. Add melted butter and mix until the mixture resembles wet sand and begins to clump into large pieces.
  3. Press and Bake Crust: Firmly press the crust mixture evenly across the bottom and about half an inch up the sides of the prepared springform pan, packing tightly using the bottom of a measuring cup. Bake the crust for 12 to 14 minutes until lightly golden and set. Remove from oven and cool on a wire rack for 30 minutes. Lower oven temperature to 300°F (150°C).
  4. Make the Filling: In a mixing bowl, beat softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the sides. Add sour cream, vanilla extract, and almond extract; mix on low speed for another 30 seconds. Scrape the bowl again. Add eggs one at a time, mixing each until just combined, about 10 seconds per egg, scraping the bowl after each addition. Pour the filling over the cooled crust and smooth the top gently with an offset spatula.
  5. Bake Cheesecake: Bake at 300°F (150°C) for 60 to 65 minutes until the edges are set but the center is still slightly wobbly and the cheesecake is slightly puffed.
  6. Cool in Oven: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool inside the oven for 75 minutes to prevent cracking.
  7. Cool on Rack: Remove the cheesecake from the oven and place it on a wire rack. Run a thin metal spatula around the edges to loosen it from the pan. Allow it to cool for 1 hour at room temperature.
  8. Chill Overnight: Transfer the cheesecake to the refrigerator uncovered and chill overnight to set fully.
  9. Make Blackberry Sauce: In a saucepan over medium-low heat, combine blackberries, sugar, salt, and almond extract. Bring to a boil gently, crushing half the berries with a spatula. Cook until berries soften about 5 minutes. Reduce heat to low. Whisk arrowroot starch and water together and stir into the sauce. Simmer 1-2 minutes until thickened. Remove from heat and cool to room temperature.
  10. Remove Cheesecake from Pan: Carefully release the springform pan’s sides and use a metal spatula to lift the cheesecake from the base onto a serving plate.
  11. Make Almond Whipped Cream: Using a chilled mixing bowl and wire whisk, beat cold heavy cream on medium-high speed until it begins to thicken. Gradually add powdered sugar and almond extract, continuing to beat until stiff peaks form.
  12. Assemble Cheesecake: Spoon blackberry sauce over the cheesecake and spread evenly with an offset spatula. Fill a piping bag fitted with a large star tip with the almond whipped cream and pipe a decorative border around the cheesecake’s edge. Optionally, sprinkle sliced almonds on top. For clean slices, dip a sharp knife in hot water and wipe dry before cutting.
  13. Store Leftovers: Refrigerate any leftover cheesecake, covered, for up to 3 days.

Notes

  • Make sure all your dairy ingredients are at room temperature to ensure a smooth, creamy filling.
  • Pressing the crust firmly helps prevent crumbling and ensures it holds together after baking.
  • Cooling the cheesecake gradually inside the oven helps prevent cracks on the surface.
  • Using arrowroot starch as a thickener in both filling and sauce keeps this recipe gluten-free.
  • If fresh blackberries are not available, frozen can be used but thaw and drain excess juice before making the sauce.
  • For the best whip cream results, chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping.
  • Gently crushing only half the berries in the sauce preserves texture and visual appeal.
  • Allowing the cheesecake to chill uncovered prevents condensation which can make the top soggy.

Find it online: https://justsosavory.com/blackberry-cheesecake-with-almond-flour-crust-and-almond-whipped-cream-recipe/