I made a version of this the other day and it was okay, but definitely needed an edge. Tonights rendition was much better. I added an almond meal crust, a bit more whip cream, and the blackberry compote to this edition. It cuts like a dream and makes for a nice, fairly light dessert. Even with the cream cheese, its almost like a mousse.
Have to admit when I did the cheesecake, it wasn’t sweet enough. So I did another batch of compote and sweetened that a bit. It added just the perfect touch to the cheesecake and I think I’m going to do a compote layer on top. Mix compote with a bit of gelatin, spread on top, and chill to set!
POST RECIPE NOTE: Just made this with strawberries and blackberries. Had about 3-4 cups of berries. Used about a heaping cups worth whole in the mix, and made a compote of the rest. I stirred in 1/4 c of the compote into the whipped mix and the remaining has had gelatin added and is setting. Will post an updated picture when ready. (Hopefully it turns out!)
Whipped Blackberry Cheesecake
Ingredients
The Crust
- 1 1/2 c almond meal or almond flour
- 3 tablespoons melted butter
- 1 packet of Splenda
- Sprinkle of nutmeg
- Splash of vanilla
The Filling
- 1 block of cream cheese
- 1 c whip cream
- juice of half lemon
- zest of 1 lemon
- 1/2 packet of gelatin
- Nutmeg
- Vanilla
- About 2-3 cups of berries
Instructions
Almond Crust
- In a bowl, mix the almond meal, melted butter, splenda, vanilla and nutmeg.
- Mix until it forms a granular texture.
- Pour into a springform pan that has been sprayed with PAM and press down to form the crust
- Bake at 350F for 8-10 minutes until it begins to brown.
- Set aside to cool
Blackberry Compote
- In a small saucepan, bring the contents of the following to a simmer -
- 2/3 of the berries
- Sprinkle of nutmeg
- Splash of vanillla
- Packet of Splenda
- Once throughly heated, mash with a fork.
- I thickened mine with a smidge of Thick-It-Up (feel free to use cornstarch) as it was a bit runny. You want a jam like texture.
- Set aside to cool.
Whipped Cream and Cream Cheese
- In a small saucepan, heat the lemon juice and stir in the gelatin, stirring until dissolved, set aside.
- In a bowl, whip the cream cheese until fluffy
- Add 1 packet of Splenda, the lemon juice / gelatin mixture, lemon zest and 1 tsp vanilla. Whip until smooth.
- In a separate bowl, whip the whipped cream until stiff peaks form.
- Fold in cream cheese mixture.
- Fold in compote and handful of leftover whole berries (save a few for decoration).
- Pour into cooled pie crust and chill several hours.