Makes: 12–16 bars
Tin: 20cm square tin
Prep: 20 minutes
Bake: 35–40 minutes, plus chilling time
Base
- 1 ½ cups almond flour
- 3 tbsp allulose
- 60g butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Cheesecake Filling
- 500g full-fat cream cheese, softened
- ½ cup allulose
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Berry Swirl
- 1 cup raspberries or mixed berries, fresh or frozen
- 1–2 tbsp allulose
- 1 tsp lemon juice
Directions
1. Prepare the base
Preheat the oven to 160°C fan bake.
Line a 20cm square baking tin with baking paper, leaving enough overhang to lift the bars out later.
Mix the almond flour, allulose and salt together. Add the melted butter and vanilla and stir until the mixture resembles damp crumbs.
Press firmly into the bottom of the tin.
Bake for 10–12 minutes, until lightly golden around the edges.
Remove from the oven and leave to cool slightly.
2. Make the berry swirl
Add the berries, allulose and lemon juice to a small saucepan.
Cook over medium-low heat for around 5–8 minutes, stirring and lightly crushing the berries as they soften.
Continue cooking until the mixture has reduced into a thick berry sauce.
Set aside to cool.
If you want a smoother swirl, you can mash or blend the berries before using.
3. Make the cheesecake filling
Beat the softened cream cheese and allulose together until smooth.
Add the eggs one at a time, mixing just until combined.
Add the sour cream, vanilla and lemon juice and mix until smooth.
Try not to overbeat once the eggs are added, as too much air can cause the cheesecake to crack.
4. Assemble
Pour the cheesecake filling over the cooled base and spread evenly.
Spoon small amounts of the berry mixture over the top.
Use the tip of a knife or skewer to gently swirl the berries through the cheesecake.
Avoid over-swirling — a few defined ribbons of berry look better once baked.
5. Bake
Bake for 30–35 minutes, or until the edges are set but the centre still has a slight wobble.
Turn the oven off and leave the cheesecake inside with the door slightly open for about 15 minutes.
Remove and allow to cool completely.
6. Chill
Refrigerate for at least 4 hours, but preferably overnight.
Once completely chilled, lift the cheesecake from the tin and cut into 12–16 bars.
For clean slices, use a sharp knife and wipe it between cuts.
Recipe notes
You can use raspberries as well. They give you a really vibrant swirl against the pale cheesecake and naturally have a lower sugar content than many fruits.
You could also make it with:
- raspberry + lemon
- strawberry
- mixed berry
- blueberry + lemon
