Almond Cheesecake with Blackberry Topping -- Dairy and Gluten free!

Almond Cheesecake with Blackberry Topping

Yes I did!  I used the almond cheese recipe from this post and created a completely dairy free and gluten (grain) free cheesecake.  I didn't allow the cheese to "ripen" so there isn't the customary "tang" that a cheesecake has.  That could be done, it would just require an additional day for the cheese.  The way I did it, it tasted more like an almond cream pie to me.  However, one of my guests didn't even know there was anything "different" about it at all.  She just thought it was a cheesecake with blackberry topping!

Almond Cheesecake with Blackberry Topping
Makes about 12 servings

Note:  All ingredients should be at room temperature unless otherwise stated.

The first step in this recipe is to make the cheese, as instructed here.  Just let it drain in the cloth lined colander until the whey has easily finished dripping.  I just let mine set while I was preparing the crust.  Do not discard the whey.

To make the crust, combine in a mixing bowl with an electric mixer:

1 1/4 cups ground almonds
1/4 cup chickpea flour (or potato flour)
1/3 cup coconut sugar
8 packets Truvia-type sweetener (I use the Kroger brand)
1/8 teaspoon sea salt

Add and mix until crumbly:

1/3 cup plus 2 teaspoons coconut oil

Add approximately: 

2 tablespoons very cold water

Mix until the dough just combines and clings to the beater.  Press the dough into a 10" pie pan with damp fingers.  The fingers might need to be rinsed during this process.  When the crust is completed, put it into the refrigerator to chill while making the cheesecake filling.

Pre-heat the oven to 375F.

To make the cheesecake filling, combine in a mixing bowl with an electric mixer and beat about 2 minutes until light:

3 cups almond cheese (see above)
1 tablespoon vanilla extract (I make my own)

In a small bowl combine:

16 packets Truvia-type sweetener
1/3 cup coconut sugar
2 tablespoons potato flour
1/4 teaspoon sea salt

Gradually add these dry ingredients to the almond cheese mixture, beating only until combined.

In another small dish, combine well:

3 eggs
1/4 cup reserved whey (from the cheese making process, above)

Add the eggs and whey mixture to the almond cheese mixture, and mix it until it is just combined.

Assembling the cheese cake: 

Remove the pie crust from the refrigerator, and pour the cheesecake filling into the prepared crust.  Smooth the filling with the back of a spoon or spatula.  Bake it at 375F for about 20 minutes.  It should be slightly jiggly at the end of that time and not browned.  Leave the cheesecake in the oven and turn the oven off, leaving the door slightly ajar, for about 20 minutes.  Remove the cheesecake from the oven and cool completely on a wire rack, then chill it in the refrigerator for at least 4 hours.

Putting the blackberry topping onto the cheesecake:

About an hour before serving, heat one - 11 ounce jar of fruit only type blackberry jam in a small pan over medium heat until it is softened. 

Pour the jam over the cheesecake and smooth the top.  

Cover the cheesecake with a piece of plastic wrap and return it to the refrigerator.

Remove the cheesecake from the refrigerator about 5 minutes before serving.  Slice it into 12 even pieces and serve.  Enjoy!