This blackberry cheesecake with a ginger cinnamon crust is a perfect dessert for a crowd. It serves 14-16 modestly, or 8-12 not so modestly.
It’s a beautiful dessert for a dinner party or a summer BBQ and it’s so good I don’t even know if anyone would know this one was sugar-free.
It’s creamy, slightly tart and has a warm spice crust that just pops. This cheesecake is a lovely change from the standard strawberry or cherry cheesecake. If you’re looking for something a bit different this cheesecake might fit the bill.
So this recipe is low carb, sugar-free, keto friendly and gluten-free.
Goes so good with a hot cup of coffee! (but I say that about everything).
Ginger crusted Blackberry Cheesecake
So this recipe is a blend of flavors that enhance those blackberries. Creamy vanilla, warm cinnamon, and hot ginger all blend together beautifully in this cheesecake recipe.
The ginger was the perfect addition. Ginger and cinnamon bring a whole different dimension to this cheesecake. The ginger especially blends well with the tart blackberries. They balance each other exceptionally well. The ginger and cinnamon are not in the cheesecake base, just in the crust, so not overpowering, just enough to enhance the whole dish.
I also did not want a boring crust, not just a plain almond crust, it needed to have a bit of pizzaz. The crust has a bit of a lemon rind too to give it a bit of a punchy bite, and although all of this might sound weird to you, trust me, the crust makes this cheesecake.
But if ginger isn’t your thing, feel free to leave it out.
what are the best sweeteners for this recipe?
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Use your favorite 1:1 sugar substitute.
Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less. Granular works well in the crust, but since the cheesecake needs to be refrigerated I find the powdered does not crystallize as much. Don’t mind the crunch in the crust, but I don’t like it in the cheesecake base.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend, I find it has almost no aftertaste at all.
Swerve and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol brand.
Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.
A bit about the blackberries
So I lived in the Pacific Northwest for 22 years. In that time I learned what real blackberries taste like. There isn’t anything like wild blackberries. Much like wild blueberries they are smaller and packed with so much more flavor. My husband (he’s from British Columbia), told me tales of eating them directly off the bushes when he was a kid. He called them free candy.
Here is the weird thing, I find frozen blackberries taste better than their fresh market cousins. I know, I know, call me crazy, but the bagged frozen blackberries seem to be packed fresher or something, or in season, or all of those things.
Fresh grocery store blackberries don’t seem to have much flavor at all. I am all about using fresh when you can because it makes such a difference, but not necessarily with everything.
Grab some cheap frozen berries for this recipe, the cheesecake will taste much better. Unless of course, you live in the Pacific Northwest and it happens to be blackberry season.
Tips for making the perfect cheesecake
So a few things about this cheesecake.
This berry cheesecake is layered. I layered the vanilla cheesecake base, and blackberry puree infused cheesecake base. I just poured, leveled out, poured out the next layer, leveled out and kept going until I finished the fourth layer.
This makes for a very pretty presentation. The pictures don’t show it, but as you cut into the cheesecake pieces the layers are very pronounced.
If this is too much work, just marble the two bases together, easy peasy.
Perfect Cheesecake Top – No Cracks (well most of the time)
- Use room temperature ingredients.
- Do not over whip the ingredients, mix until everything is blended. Overwhipping will introduce too much air into the cheesecake.
- Wrap your springform pan, sides and bottom in aluminum foil.
- place the cheesecake in a roasting pan, making sure it lies flat. Fill the roasting pan with 1 inch of hot water.
- Don’t open the oven door, don’t peek while baking. You can peek towards the end of baking to ensure the cheesecake is fully cooked.
- Different ovens can have different internal temperatures and can bake faster, or slower. Keep an eye on your cheesecake. The cheesecake is fully cooked when most of the cheesecake is set, but the center is still a bit jiggly.
- When the cheesecake is done, leave it in the oven to cool.
- Different ovens can have different internal temperatures and can bake faster, or slower. Keep an eye on your cheesecake. The cheesecake is fully cooked when most of the cheesecake is set, but the center is still a bit jiggly.
- Cool completely before releasing from the springform pan. It’s a good idea to cool the cheesecake in the refrigerator for at least an hour.
These tips have made it so about 90% of my cheesecakes come out perfectly. That other 10%? Well, I just assume it’s the universe’s way of keeping me honest.
Topping suggestions to decorate your blackberry cheesecake
So I made a quick stovetop blackberry jam with some chia seeds, erythritol, and berries and then topped it with some fresh blackberries and blueberries and a few (not too many) sprigs of mint. You could also make our shelf-stable sugar free blackberry jam and use it. I actually dislike mint unless it is in a mojito but the green leaves added nice color contrast. If mint is not your thing, feel free to leave it off.
You could also top this with some sweetened blackberry puree, or even just a few dollops of whip cream. Or, actually, a dollop of whip cream and a splash of blackberry puree is the best of both worlds.
I also put a few tiny fake flowers on my blackberry cheesecake for the photos, they are not edible. If you use flowers in any of your cooking make sure they are edible and organic. Before I served my cheesecake I simply removed the flowers.
Storage and shelf life
Store this cheesecake in the fridge. You want to keep it cold. It will last for up to 5 days if you keep it covered. The berries will be the first to spoil, so if you left the fresh berries off you could get a few more days out of your dessert.
After a few days, even if you used powdered erythritol, you will find it gets a bit of crystallization. Not a deal killer but just something be aware of.
Also, you can freeze this cheesecake without a topping. Wrap it very well and place it in the freezer for up to 3 weeks.
Looking For More Cheesecake Type Desserts?
Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb & Gluten Free)
A creamy and tart blackberry cheesecake with ginger cinnamon crust. Completely sugarfree, low-carb, gluten-free and keto friendly.
Ingredients
Ginger Cinnamon Crust
- 2 cups almond flour
- 2 TBS melted unsalted butter
- 1 tsp grated fresh ginger ( or 1/2 tsp of powdered)
- 1 tsp cinnamon
- 2 TBS powdered erythritol
- 1/2 tsp grated lemon rind
- 1 large egg
Blackberry Cheesecake Batter
- 2 cups cream cheese (16 ounces)
- 1 cup blackberries (if frozen thaw)
- 2 large eggs
- 1/2 cup powdered erythritol
Vanilla Cheesecake Batter
- 2 cups cream cheese (16 ounces)
- 2 large eggs
- 1 TBS vanilla
- 1/2 cup powdered erythritol
Berry Topping
- 2 cups blackberries
- 2 TBS Chia Seeds
- 3 TBS powdered erythritol
- (plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)
Instructions
Ginger Cinnamon Crust
- Preheat oven to 350F.
- Add almond flour, ginger, cinnamon, powdered erythritol and grated lemon rind into a 9 inch spring form pan.
- Gently whisk butter with the egg and add to the pan.
- Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring cup works very well.
- Bake for 8-10 minutes until just light golden brown.
- Cool to room temperature before adding the cheesecake batters.
Cheesecake Bases
Vanilla Base
- In medium sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol and blend until soft and fluffy.
- Add eggs on at a time until fully blended, set bowl aside.
Blackberry Base
- Puree 1 cup of blackberries. Measure and set aside 1/2 cup of puree. Save any extra for drizzling.
- In medium sized bowl or in the bowl of a stand mixer whip cream cheese, blackberry puree, powdered erythritol and blend until soft and fluffy.
- Add eggs on at a time until fully blended, set bowl aside.
Cheesecake Layered Base
- Pour half of the vanilla base into the prepared crust. Spread it out with a knife, or offset spatula.
- Pour in half the blackberry base over the vanilla layer. Spread it out gently.
- Repeat step 1 & 2.
- Bake at 350 F oven for 35-40 minutes or until the cheesecake is set.
- Cool at room temp, decorate with toppings and store in refrigerator
Berry Topping
- Add the blackberries to a sauce pan and set over medium heat.
- Cook until the blackberries break down and become liquidly. Aprox 5 minutes, a few more if using frozen berries.
- Mash the fruit with the back of a fork.
- Remove the saucepan from the heat, and stir in powdered erythritol.
- Add the chia seeds, and stir to combine.
- Let stand 5-10 minutes, or until thickened. If the mixture doesn't quite thicken, add an additional chia seeds a tsp at a time. Blackberries can be quite juicy.
- Once the jam has cooled to room temperature add it to the top of the cheesecake.
- Top with additional blackberries, blueberries, and sprigs of mint (totally optional)
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Nutrition Information:
Yield: 14 Serving Size: 1 sliceAmount Per Serving: Calories: 392Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 124mgSodium: 242mgCarbohydrates: 10.9gFiber: 4.7gSugar: 4.6gProtein: 10.8g
Suggestions for almond flour substitutes? I have a nut allergy to most nuts?
Hi Rhi, coconut flour works well as a replacement for almond flour so you could replace all of the almond flour with coconut flour, but then the liquids need to be adjusted. I haven’t made my own recipe with all coconut flour because I do prefer a blend, but I did try this coconut crust from Low Carb Yum a few months back on a recipe for a friend with a nut allergy and it was great. You could add the cinnamon and ginger to the crust to add those additional flavours but use Lisa’s coconut crust base recipe. Here is the link https://lowcarbyum.com/coconut-flour-pie-crust-gluten-free/ I hope this helps!
I’m so happy to see your new blog!! It’s beautiful and I love this blackberry cheesecake recipe. I look forward to trying it soon and when I do I’ll send you a photo. Wonderful job, friend! ?
Yes send me a photo Kay! And thanks very much 🙂
Thank you for this amazing recipe! It was the perfect dessert for a wine themed murder mystery party I’m hosting this weekend. I added a little Pinot noir to the blackberry jam,but aside from that, followed your instructions to a t. I used the tips you suggested, wrap the springform pan in tinfoil and place in water bath in oven, but I got a large bubble on one side. Any suggestions for how to avoid that in the future? Other than that it came out perfect! Thanks again!
Hi Mali, adding Pinot to the blackberry jam is genius. I am going to have to try that the next time I make this recipe. I love making things a tiny bit special, like the ginger in the crust, but I am all over the Pinot idea. It also gives me a reason to buy a bottle of wine. When you get a large bubble it is usually caused by air trapped inside of the cheesecake batter that rises to the top when baking. The best way to prevent this is to tap the cheesecake on the counter to try to release any of those bubbles. You can also run a knife through the batter without touching the crust, this tends to release the bubbles as well. I am going to add those tips to the baking instructions too because bubbles sometimes happen. Great question, and thanks so much for the tip about the Pinot and for leaving a comment about your results! Cheers.
So I made this for Easter 2019. Apparently it was a HUGE HIT!! It was 90% gone after dinner!!
So glad the recipe worked out for you Jennifer, and thank you so much for the comment!
This is probably a really stupid question.. but are we wrapping the outside or the Inside of the pan with foil? Can’t wait to make it! Thanks!
Hi Chris, not a stupid question at all. You’re going to wrap the outside of the pan with foil. It helps to prevent the outside of the cheesecake from over browning, and acts as a bit of insulation to cook it evenly. Hope you enjoy, cheers!
Does halving the recipes change the nutritional information?
Hi Julissa, halfing the recipe will not change the nutritional value. The only way the nutritional value will change is if you change the portion size, or use different ingredients. I haven’t tried this recipe at half the ingredients, but there are a few things to consider when you scale down a recipe. The length of baking time will change, without testing I can’t say for sure, but I would keep an eye out on the cheesecake starting around 25 minutes. The other thing to consider is the eggs, do make sure you add the right amount of eggs. That may mean whisking up a single egg and taking half to make sure the measurement is correct. The other thing to note is that this cheesecake recipe freezes very well. If you didn’t want to make an entire big cake, you could make a smaller one, and make a few mini cheesecakes in a muffin tin with some cupcake liners. They are great to pull out of the freezer for a quick breakfast. Cheers!
I like the flavor of blackberries but I hate all the little seeds. Wound I be able to push them though a sieve? Would I need to make any adjustments?
Hi Debbie, I totally understand, I feel that way about raspberry jam. You can press them through a sieve no problem, and no need to make any adjustments. It doesn’t change the recipe in any significant want to leave them out. Thanks for the question!
Will increase the carbohydrates sugars calories when lowering the amount of seeds. Beware.
Glad I found your site. Looks interesting.
Oh yes, someone asked me this in a prior comment and I never thought to mention they would need to recalculate the nutritional value. Good catch Lydia, thanks for the comment.
My husband can’t eat many sugar substatutes, would splenda work in this? Looks beautiful! Can’t wait to taste it.
Hi Erin, yes, you can absolutely use Splenda. You can use it at the same ratio. Splenda is a cup for cup, and erythritol is 70% as sweet as sugar, but I use powdered erythritol which I find to be about the same sweetness measured 1:1 for sugar or in this case Splenda. Cheers!
How about just sugar, or maybe agave syrup?
Hi Debi, you can swap out the sweeteners 1:1 with sugar. But agave, like honey, might change the consistency of the cheesecake because it’s liquid. I don’t cook with agave at all because it’s an immediate spike to my blood sugar, so I have no experience to fall back on to make a recommendation. Cheers!
this looks amazing!! I am going to try to make it for my daughter’s birthday 🙂
thank you for sharing gluten free recipes. We are Gluten free family so this great!
Hi Habiba, thanks so much for leaving such a sweet comment. I hope you like this cheesecake! The crust on this recipe is one of my favorites.
This cheesecake looks so good! I am so glad I am on a food plan that lets me have goodies like this.
Hey Lisa, I hope you try it out. That ginger cinnamon crust is SO good with the blackberries. Thanks for dropping by and leaving such a sweet comment. Cheers and good luck with your food plan!
Can this be made in a regular pan. I have a springform pan but not a fan.
Chris
Hi Chris, what kind of pan? I traded out my springform this year for a removable bottom tart pan that I absolutely LOVE because my cheesecakes never ever crack in it (fingers crossed) and it has a beautiful ruffle pattern. It makes it easy to release the cheesecake from the sides too.
If you are thinking a regular cake pan, that won’t work unless it’s a high walled pan and it will probably crack. You can cover any cracks no big deal. There will be more filling than you can fit in a cake pan. You can always toss any extra filling into cupcake tins with liners and bake those up for about 10-12 minutes. You don’t even need crusts on them, just bake them up and when they are cool place them in the freezer. So good!
I haven’t tried it, but if you do try a cake pan, I would add a circle of parchment. When the cheesecake is cool, put it in the fridge and you should be able to tip it out of the pan whole when it’s cold. Then you can top it how you wish.
Hope all that helps!
Hi Laura, do you have a link for the removable bottom tart pan you would use for this cheesecake? Thanks!
Hi Cathy, I can’t believe I forgot to add it to the post after I commented about it. I added the link to the recipe card, but the tart pan is a Jamie Oliver pan. The one I have is a beautiful light blue, and it makes beautiful ruffled edges on your cheesecake, or tart, or even pies. I don’t usually get very excited about baking pans (my husband said that is a bold face lie) but this one is a keeper. https://www.amazon.com/gp/product/B01D6KCKNK/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01D6KCKNK&linkCode=as2&tag=littleyello04-20&linkId=afc692d06008bd4b08c12e9f8bae9d4d Cheers!
I made this in ramekins! And used coconut flour and coconut sugar. Worked well. Just need to grease the bottom of each I used coconut oil.
Hey out of curiosity KK (because I know readers will be interested to know) how many ramekins did this recipe make for you? Thanks for the tips!
I bake most of my cheesecakes in 9×3 inch cake pans and they never crack.
I always grease the pan with butter and add a parchment circle to the bottom.
Once the cake has set overnight in the fridge it is easy to remove from the pan.
Place the pan in hot water to loosen the fats. Place a paper towel and your hand over the top and flip it over. Give it a jiggle and a few thumps on the bottom of the pan and it will slide out.
Place a cake circle on the bottom and flip it back over.
I have been baking them this way now for over 6 years. I only use a springform pan when the recipe has a mousse or other delicate topping.
Hey Leslie, I 100% agree about the cake pan, I started using a high-walled tart pan for my cheesecakes and I rarely if ever get a crack anymore but I learned that trick about a year after I posted this recipe ( I’ll update it). Great tip!
This looks so good, and the crust is impressive! I want to try it, but I only have a glass deep dish pie plate. And also, I dont want to use sugar substitutes. I would use raw sugar powdered in a coffee grinder or honey. Would the measurements be the same?
Hi, Anne! You can use a deep glass pie plate, but definitely wrap the outside of the pan with tin foil. In a glass dish, you have a higher likelihood of the crust over-browning.
You can replace the sugar substitutes with raw sugar, no need to powder it unless the crystals are large.
The reason I use powdered erythritol because it is less grainy than the granular version, but with sugar, it won’t matter because it will dissolve. Erythritol doesn’t quite dissolve the same way.
I wouldn’t use honey because it would throw off the wet/ dry ratio and I am not sure what the texture would be like without testing it first. Raw sugar will work very well though.
Although with that all said honey would be a beautiful touch on top of blackberries to add a glisten and a bit of sweet for those folks that don’t care about carbs. I hope it works out for you. Cheers!
I know this is a crazy request, but I want to put the sugar BACK in to the recipe. What measurements and type would your recommend? I know, I know. It defeats the keto purpose…but not for the IF in me! It looks amazing and I look forward to making it.
If you’re wanting to put the sugar back in Margaret it’s a 1:1 substitution. I would use standard white sugar, brown sugar would be a bit too much for this recipe I think, although the crust WOULD benefit from some brown sugar. So I guess if I was testing I would use white sugar in the cheesecake, and brown in the crust and measure it the same as the current recipe. And no judgement from me! I have lots of readers who send in emails requesting the same information. Some of them want the gluten-free, but they cannot tolerate sugar alcohols or sugar replacements of any kind.
Thank you so very much. I wasn’t sure about the 1:1 if it meant regular sugar as well (crazy random baker here) I can’t wait to make this and share the results with friends and fam. I just hope my cheesecake looks as beautifully crafted as yours!
You’re very welcome. If you have fresh berries to pop on the top, you’re golden, that’s the only trick I used here to make this cheesecake pretty (and a few wee sprigs of mint). I like pretty desserts but I am admittedly very lazy. Cheers! Let us know how it turns out and if you enjoyed the crust.
Will this recipe work in an Instant Pot with the Instant Pot silicone springform pan?
Hey Carol, I haven’t tried it, but it “should” work. I don’t have one of those pans (I know I know, I need to get on that) but I think they are much smaller than a standard springform pan so you may need to adjust the recipe accordingly. The thing I would be worried about would be the timing and without testing it I can’t say for sure. I wish I had better information, sorry! But I will test it as soon as I get my hands on one of those pans.
This is a most beautiful cheesecake and I so love blackberries. I am definitely going to try it. However, I would prefer to use regular sugar as opposed to the other sweeteners (I have a reaction to so many of them) so will the sugar measurement be the same as the erythritol? Thanks.
Hi Julie, I’ve been getting a lot of requests for real sugar in this recipe. You can sub out real sugar 1:1 for this recipe no problem. I just want to give the heads up though that this crust is a gluten-free low carb crust. If you haven’t baked with almond flour, or you’re just not used to low carb baked goods, it is a different kinda crust. If I was making this for my friends and family who do not low carb I would put a standard graham cracker crumb crust on this cheesecake but add the cinnamon, ginger, and lemon rind to punch it up. Cheers!
Can I use Truvia instead? How much?
Hi Gina, you can use Truvia but it will change the texture of the recipe. Truvia will reduce the bulk of the “dry” ingredients and change the recipe texture. Since I haven’t personally tested it I can’t say for sure what kind of texture difference it will be, but my guess is that the cheesecake would be a tiny bit looser vs my recipe (you might not even notice). There are several different types of Truvia products, so I can’t give you an exact exchange because I don’t know what you’re using. But Truvia has a very good conversion calculator you can find it here https://www.truvia.ca/conversion-chart.
Can you just leave sugar out altogether? My husband and I prefer less sweet desserts… But am worried this would change the textures of both cake and crust… Thank you!
Hi Virginia, It would slightly change the texture, but with the tartness from the blackberries, and the slightly savory flavor of the cream cheese, I think it would be an odd taste without a touch of sweet. Before I invested in an entire cheesecake I would test that flavor base first. When I tested for flavor with this cheesecake I used 1/3 of the wet ingredients and only baked that first. That allowed me to test the level of sweetness, and blackberries in a few different cheesecakes before I found the right combination. Cheers!
This looks amazing. I can’t wait to try it. I do have a few questions.
1. Have you tried cooking it on an Instapot?? I’ve seen a lot of instapot cheesecake recipes
2. I am sensitive to any type of non-sugar sweetener- even the “natural” ones like monk fruit or stevia. Do you think the sweetener could be skipped all together? No sugar, no sweetener or will this effect the consistency?
Hi Nikki, I have not tried making it in an instant pot. I know for sure there is far too much batter in the recipe for the small pan that fits in the instant pot, and I am sure what the instant pot will do to the crust without testing it. ( It is on my list of things to do to test it, I ordered the pan!)
You can make this with real sugar, but it really is intended to be a sugar-free gluten-free dessert, so the crust isn’t something I would make if I was making a regular cheesecake. Not that the low carb crust is bad, it’s just a compromise. As far as leaving out the sugar I’ve told other people that I wouldn’t recommend it because the blackberries add a tartness to the savory cream cheese, without the sweetener I have a feeling the flavors would be off.
Laura – Just to clarify, I’m wrapping bottom and sides of springform pan w- foil and setting pan in an inch of hot water, then I put it in the oven to bake?
Hi Julie, great question and I want to clarify:
The water bath is intended to help prevent cracking in your cheesecake. If you are topping your cheesecake with all manner of fresh fruit a few cracks won’t really matter. The water bath also helps with over-browning.
The tinfoil is meant to prevent over-browning on the sides of the cheesecake. Some sweeteners, as well as almond flour and coconut flour, have a tendency to over-brow with a long bake time you will tend to get those really brown edges. Not a deal killer, but sometimes they do have a burnt taste. This is why I wrap my pans (no matter what I am cooking) with tin foil.
Using a water bath, and tin foil is a bit of overkill, but my thought is these ingredients are not cheap, your time is valuable, and it’s better to be safe than sorry, so I always do both.
The Lakanto powdered is 2:1. Will that work?
Hi Joyce, yes, just half it and even at half it won’t alter the texture that much. It should work just fine. Cheers!
Do I need to adjust the recipe if using regular flour? I really want to make this!
Hi Danielle, unfortunately replacing the low carb flours with regular flour simply won’t work. Almond and coconut flours absorb more liquid and require more liquid vs regular flour, so the ratios would be way off with a 1:1 replacement.
My suggestion if you want to make this recipe without it being low carb or gluten-free, find a recipe for a shortbread crust and add the ginger, cinnamon, and lemon rind and it will be “close”.
Cheers!
Hi, I would love to try this backberry cheesecake and also the pumpkin cheese cake but wonder if I can use 9×13 glass pans and do I need to put water in the oven? They both look easy and sound delicious!
Thanks Ileana
Hi Ileana, (love your name by the way) You can absolutely make this in a 9×13 pan. You will need to double tin foil the pan on the outside around the sides and the bottom. The glass dishes over brown quite a bit with this recipe, and using the tin foil will protect it. So the water bath is intended to help prevent the cheesecake from cracking. You do not have to do this step (with the water) if you don’t care, and if you plan on putting on the toppings a few cracks here and there won’t really matter. Hope that helps!
Thank you so much Laura. I will give this a try this afternoon❤
Perfect, Laura. I followed exactly and used double foil covered 9×13 glass. I also made a little dish to try as large one is for a b’day tomorrow. Deliscious❣ Husband enjoyed too.
So glad you liked it Ileana!
I plan on making this tomorrow. My question is can I freeze it in a cake dish with cover overnight.
Hi Rhonda, you certainly can, I wouldn’t freeze it with the toppings (like the berries) I would leave that until before you plan on serving it. But these cheesecakes store beautifully in the fridge overnight, the cheesecake is actually better the next day. It has time to cool and set and that is where you get that creamy dense texture. If it was more than one day I would say go ahead and freeze it, but if it is just one day you’re going to be fine leaving it in the fridge. I always make my cheesecakes a day in advance. Hope that helps!
What do you think about switching it to blueberries? Would the sweetener change? Yours looks amazing by the way😊
You can go all blueberries if you want Jennifer, it will just up the carb count a bit but would still taste great!
Hi, I tried this and followed instructions exactly (except for subbing some of the sweetener for sugar) but after 40 min totally undisturbed in the oven, the custard was NOT set at all and totally collapsed after cooling for a while and being released from the spring form pan! Any idea why that might have been..?
Hi Anna, the sugar would have no impact on the cheesecake. Having the cheesecake collapse could indicate that it was over whipped, and too much air was introduced into the batter. Cheesecakes usually do not collapse, they can crack, but collapsing would tell me that it raised in the oven and the only thing I can think of is it was over whipped. As far as the baking times go, different ovens can cook quicker, or slower, internal temperatures can be off. The cheesecake is set when most of the outside ring of the cheesecake is fully cooked (no jiggle) but the center is still a bit jiggly. The cheesecake also has to be fully cooled before releasing from a springform pan, if it is not completely cooled, it’s not strong enough to hold together when the springform pan is released. I hope that helps!
What would the bake time be to make these in a muffin tin? Should it make 12 cupcakes?
Hi Teresa, in a regular-sized muffin tin, I’m going to guess you will get 12 – 14 cupcakes. Bake time 12-15 minutes, keep an eye out on them, they will bake up fairly quickly that small and you don’t want them to be overbaked. You’re looking for the batter to cook around the edges and be just a tiny bit jiggly in the center when you remove them from the heat. Cheers!
If a person wants to use regular sugar instead of powdered erythritol what would they use? My dad’s physician said he is NEVER to use anything like this, its worse than sugar and he’s an insulin dependent diabetic. So, I don’t ever use anything along this line. But yet, this cheesecake is so beautiful and looks so wonderful I really want to give it a try. The quantity of erythritol in the recipe is a substitute for what quantity of sugar? Thanks for your help
Hi Pamela, You can sub the sugar for the erythritol at 1:1 but I would never serve this to an insulin dependant diabetic with sugar in it. Diabetics have different responses to sugar replacements, there are a few who are impacted by sugar alcohols, for those folks I recommend testing natural sugar replacements like monk fruit or stevia. But I would test it in very small quantities to figure out what would work. I can use erythritol without any impact on my blood sugar at all, but if I was to have this cheesecake with sugar in it my blood sugar would skyrocket.
I’m confused, in the ingredients list it says 1 cup blackberries for the batter, but in the batter instructions it says to puree 1 cup of blackberries and set 1/2 a cup aside. Then I can’t find what to do with that?
Hi Mike, when you puree the 1 cup of blackberries you should get about 1/2 a cup of puree (give or take). There could be more depending on how juicy or big or small your berries are. In the next line of the recipe, it states to add the blackberry puree (the 1/2 that you set aside) to that layer of the cheesecake base. I hope that makes sense. Cheers. ( I will change the ” set aside” instruction, after re-reading the instructions I realized that isn’t 100% clear)
Hi Laura,
I have a quick question about the erythritol powder. Does it have to be powder?
I ask because my sister brought over a erythritol blend (monk fruit and stevia allulose) but it does not look like powdered sugar, looks more like regular sugar. Is this still okay to use or should I go looking for the powder?
Also, really excited to try your recipes. I’ve been trying to get into baking but my mother was recently diagnosed with type 2 diabetes. I’m glad I can still bake something like once a month using your recipes!
Hey Lili, you can use that blend no problem in this recipe. No need to do any calculations either, just use it 1:1 for the erythritol in the recipe. The powdered form doesn’t crystalize as much. In the cheesecake it doesn’t matter, in the crust, the granular will give it a bit of a crunch (when cold), and that’s not bad in this recipe at all. If you ever have any questions at all reach out. Low carb – sugar-free baking can sometimes be a bit challenging, so if you ever have a question feel free to leave a comment or email me. I try to get back to everyone as soon as possible. Cheers!
Looks yummy! We have black raspberry bushes that are abundant each year so I freeze the berries and every other year make jam (no sugar and no seeds). I would imagine I can sub this for the blackberry puree, right?
Also, a tip from years of cheesecake baking….use a roasting bag like you would for a turkey instead of foil. I find water always seems to find a way through the foil but using the bag it’s guaranteed to keep the cheesecake dry and it’s good for oven use!
Hi Mimi, you sure can use your raspberry puree in place of the blackberries. The roasting bag tip is genius, absolutely brilliant. I have never heard that one before but it has to be one of the best tips anyone has left on the blog so far. Thanks so much!
Hi,
Can I substitute the sweetener with honey or date syrup/powder.. If so could you please share the measurements.
Thanks,
Anija
Hi Anija, liquid sweeteners may negatively impact the structure of the cheesecake. Since I don’t bake with honey or date syrup. I cannot for sure say how it is going to turn out. You could replace the sweetener with coconut sugar 1:1, but without testing honey or date syrup I cannot say for sure how much you would need.
Can I substitute lemon rind with lemon juice is so how much juicthanks
Hey Rhonda, I am SO sorry for the late reply, your comment got caught up in our spam filters for some reason. You can use two full tablespoons of lemon rind to replace the lemon juice. It will still pack the punch!
Hello. Can I use the low fat cream cheese instead of regular? Or will it change the consistency or flavor? Thank you.
You can use low-fat cream cheese without issue. Sorry for the late reply Rose, my comments were broken and I am only now able to find and respond to them! Cheers.