Blackberry Ricotta Cheesecake
Apricot and blackberry flavors interwoven into a rich creamy almond filling.
Recipe Prep 1 hr. 30 min Serves 6 - 8
Crust:
1 3/4 cup organic whole wheat flour - chemical free
1/2 tsp. baking powder - aluminum free - Rumford
1/3 cup organic coconut sugar
10 tbsp. organic butter (cold) - cut into 2 tbsp. pieces
1/2 tsp. Himalayan salt
3 - 4 tbsp. organic heavy cream
1 tbsp. organic almond extract
Filling:
16 oz. organic ricotta cheese
3/4 cup organic coconut sugar
3 medium pastured or organic eggs
1 1/2 tbsp. organic almond extract
1 tbsp. organic whole wheat flour - chemical free
2/3 cup organic heavy cream
10oz. organic apricot fruit spread
12oz. organic blackberries
10" diameter x 2" depth glass or ceramic dish OR
2 - 6 inch springform pans
In a food processor, add the first 3 ingredients and pulse twice.
Then add in the next 2 ingredients. Blend until the texture becomes
crumb like. Add the cream and almond extract and only pulse a
couple of times to keep the mixture crumbly.
*Do not pulse or blend too long or the mixture will form into a ball.*
Pour into chosen dish or pan and using your hands, lightly press the
mixture uniformly over the bottom and up the sides. Place the dish
into the refrigerator while you prepare the filling.
Preheat oven to 350 degrees.
In the food processor, add the filling ingredients and blend til smooth.
Pour into the crust dish. Bake for 50 - 60 minutes - til the center slightly jiggles, but is not soupy. Cool.
Tip: After the cheesecake sat on the countertop for about 20 - 30 minutes, then I placed it onto a thick pad in the freezer to speed the cooling process
up.
Cut the blackberries into halves.
When cooled, using a paring knife, trim the top edges of the crust.
Then loosen the apricot fruit spread with a spoon and spread across the top
of the filling. Decorate with the blackberries. Enjoy!
