Blackberry Almond Cheesecake
Savor summer with our Blackberry Almond Cheesecake, featuring a buttery crust and creamy filling topped with fresh blackberries. Perfect for barbecues or any gathering!
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Cooking tools:
- Springform pan
- Parchment paper
- Oven
- Pastry brush
- Mixing bowl
- Whisk
- Measuring cup
- Cooling rack
- Stand mixer
- Spatula
- Offset spatula
- Wooden spoon
- Thin metal spatula
- Refrigerator
- Saucepan
- Serving platter
- Kitchen scale
- Mixer bowl
- Wire whip attachment
- Piping bag
- Star tip
- Chef's knife
- Kitchen towel
Ingredients
- <p>2 cups Super-fine almond flour
- 1/2 cup C&H® Light Brown Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 cup Unsalted butter, melted</p>
- <p>24 oz Full fat cream cheese, cubed, softened
- 1 cup C&H® Granulated Sugar Easy Baking Tub
- 2 tsp Arrowroot starch
- 1/4 tsp Salt
- 1 cup Sour cream, at room temperature
- 2 tsp Vanilla extract
- 1 tsp Pure almond extract
- 4 Large eggs, at room temperature</p>
- <p>2 cups Fresh Blackberries
- 1/2 cup C&H® Granulated Sugar Easy Baking Tub
- 1/8 tsp Salt
- 1/4 tsp Pure almond extract
- 1 1/2 Arrowroot starch
- 1 Tbsp Water</p>
- <p>1 cup Heavy cream
- 1/2 cup C&H® Powdered Sugar
- 1/2 tsp Pure almond extract</p>
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