Vanilla Cheesecake with Blackberry Sauce
If you really want a fresh vanilla punch with this cheesecake, use a fresh vanilla bean. As a simple substitution, you can use 2 teaspoons vanilla extract instead.
Equipment
Ingrediënten
For Cheesecake
- 1 cup ground walnuts walnut meal
- 2 ¼ tablespoons butter melted
- 2 ¼ tablespoons erythritol sweetener
- 340 grams cream cheese room temperature
- 1 ½ tablespoons sour cream
- 2 large eggs
- ¼ cup powdered erythritol sweetener
- Seeds from 1 vanilla bean
- ⅛ teaspoon salt
For Blackberry Sauce
- 1 ½ cups fresh blackberries
- 1 ½ tablespoons lemon juice
- ½ cup erythritol sweetener
Instructies
To make Cheesecake:
- Preheat air fryer at 200°C for 3 minutes.
- Combine ground walnuts, butter and granular erythritol in a medium bowl.
- Press mixture into an ungreased 18cm springform pan.
- Place pan in air fryer basket and bake for 5 minutes.
- Remove from basket and allow to cool for at least 30 minutes.
- Combine cream cheese, sour cream, eggs, powdered erythritol, vanilla bean seeds and salt in a separate medium bowl.
- Spoon mixture over cooled crust.
- Cover with aluminium foil.
- Place pan back in air fryer basket and cook for 14 minutes.
- Remove aluminium foil and cook for an additional 5 minutes at 180°C.
- Refrigerate for at least 2 hours to allow cheesecake to set.
To make Blackberry Sauce:
- Place ingredients in a small saucepan and cook over medium heat for 5 minutes.
- Using the back of a spoon, smoosh berries against saucepan while cooking.
- After berries are popped and sauce has thickened, press through a sieve to filter out seeds.
- Refrigerate covered until ready to use.
- Once cheesecake is cooled and set, release sides of pan and serve chilled with blackberry sauce on top.
