Keto Berry Cheesecake

A simple to make berry cheesecake from Headbangers Kitchen (see the video below)

Nutrition: Carbs: 5g carbs per slice – makes 8 slices

Ingredients for the puree:

  • 200g fresh or frozen berries (any berries OK)

Ingredients for the base:

  • 1 cup almond flour
  • 50g melted butter
  • 1/2 to 1 tbspn sweetener (to taste)
  • pinch of salt

Ingredients for the filling:

  • 225g cream cheese at room temp (1 tub)
  • 225g marscapone cheese at room temp (1 tub)
  • 2 eggs at room temp
  • juice of one lemon
  • sweetener to taste
  • 1/2 tspn vanilla extract

Instructions: 

  1. Preheat oven to 175C/350F
  2. Reduce the berries over a low/med heat with the sweetener until they’re a thick jammy consistency
  3. Push the berries through a seive to remove the seeds
  4. Grease and line an 8 inch cake tin (ideally loose-bottomed) with baking paper
  5. In a bowl, mix the ingredients for the base until it comes together like a dough
  6. Press the base into the prepared cake tin to cover the bottom, then bake for 10 mins
  7. Turn oven down to 160C/325F
  8. Mix cream cheese and marscapone in a bowl along with the sweetener. Whisk until it’s lump free (but don’t mix too much – it’ll crack later if you do)
  9. Add the lemon juice and mix until combined
  10. Add eggs one at a time and again, whisk until incorporated
  11. Divide mixture into two parts
  12. Stir berry puree into one part
  13. Alternating the two mixtures, put one ladle of vanilla mix, one of berry and repeat until both batters are used up
  14. Shake slightly to level
  15. Bake for 35 to 40 minutes so it is set at the sides, but the middle should still have a bit of a jiggle
  16. Leave to cool at room temperature, then put in fridge for 4 hours.