Ground almonds are my favorite go-to alternative to regular flour as they create such a moist and dense cake with a lovely nutty flavor. In this case I also experimented with calorie-free *Monkfruit sugar and the result was pretty amazing. Not your usual type of cheesecake but every bit as good.

 An utterly luscious, rich and more-ish dessert cake and best of all, it’s totally sugar and gluten-free – and really easy to make.

*Monkfruit sugar is available at Costco (best value), specialty food stores and online at Amazon.

Almond & Berry Cheesecake

GLUTEN-FREE ALMOND BERRY CHEESECAKE

(Serves 6-8)

Ingredients:

4 oz (114g) of butter at room temp

2/3 cup (160ml measure) of zero calorie Monkfruit sugar (or regular sugar if you prefer)

3 large eggs at room temp, lightly beaten

1/2 teaspoon of pure vanilla

1/2 teaspoon of finely shredded lemon zest

2 cups (480 ml measure) of ground almonds/almond flour

2 level teaspoons of baking powder

4 fl oz (240ml) of whole milk

A pinch of sea salt

4-6 oz (114-170g) of berries (raspberries, blackberries, blueberries, or all three)

For the cream cheese layer:

8oz (228g) of light cream cheese at room temp

1/2 cup (120ml measure) of zero calorie Monkfruit sugar (or regular)

1/2 teaspoon of pure vanilla

1 egg at room temp, lightly beaten

1/2 teaspoon of finely grated lemon zest

Flaked almonds to decorate

Action:

Grease a 9″ x 9″ (23 x 23 cm) square baking pan. Pre-heat the oven to 325F (163C).

Make the cake layer by creaming the butter and sugar together until light and fluffy. Beat in the lemon zest, vanilla and eggs, a little at a time. Fold in the ground almonds, baking powder and salt. Finally add the milk and set it aside while you make the cream cheese layer. The batter will be rather thick.

Beat the cream cheese then add the sugar, lightly beaten egg, vanilla and lemon zest.

Spread approx 2/3rds of the cake batter into the bottom of the pan, smoothing it over. Now spread the cream cheese all over the batter. Stick the berries evenly into the cream cheese and dollop the remaining batter randomly over the berries – don’t smooth it over. Scatter flaked almonds over the top and bake for 40 minutes.

The cake is ready when the top is golden but the center still wobbles a bit.

Cool the cake completely in the pan then chill it in the fridge for a couple of hours or overnight.