Cheesecakes are one of those simple, everyday desserts that nearly everyone enjoys.
This Berry Almond Cheesecake is a little different to your average cheesecake as the base is made of gluten-free almond meal and and is pre-baked (blind baked) before the filling is added and the cake chilled. In appearance it actually looks more like a tart than a regular cheesecake.
Semantics aside, this cake is easily whipped up without any fuss or bother using every day ingredients found in your pantry and fridge. I used frozen berries for this cake for further convenience but fresh berries would of course be fantastic when in season.
A few tips. Do remember to have the cream cheese at room temperature before beating and do use a tart tin with a removable base – it’ll make taking the tart shell out so much easier.
- 2 cups almond meal
- 50 grams butter, melted
- 4 tablespoons caster sugar
- 2 x 250 blocks cream cheese
- ¾ cup caster sugar
- 1 cup thickened cream
- 1 teaspoon vanilla bean essence
- 4 tablespoons lemon juice
- 3 teaspoons powdered gelatine, dissolved in 3 tablespoons hot water (use a fork to mix)
- 500 grams mixed berries
- Sprinkle icing sugar (if desired)
- Pre-heat oven to 180 degrees Celsius and grease a 24 cm tart tin with removable base.
- In a medium bowl, mix almond meal, butter and sugar together and then press firmly into cake tin.
- Bake for 10 minutes and then remove from oven and leave to cool.
- Beat cream cheese and sugar together for a couple of minutes and then add cream, vanilla, lemon and gelatine mixture. Beat again for another couple of minutes until thoroughly combined.
- Put cooled tart shell onto selected serving plate and then use a spatula to fold mixture into tart shell, being careful to distribute the weight evenly to avoid cracking.
- Refrigerate for at least 3 hours or overnight.
- To serve, arrange just washed and dried berries on top and sprinkle with icing sugar.