Blackberry Almond Cheesecake

Blackberry Almond Cheesecake

This indulgent cheesecake, made with our high-quality Golden Brown Sugar, will delight your guests for dessert!


1 – 9” springform cheesecake


30 min


6 hours 10 min total


Almond Crust

  • 1 cup (100 g) almond flour or almond meal
  • ¼ cup (40 g) rice flour
  • ¼ teaspoon fine sea salt
  • 2 tablespoons (24 g) C&H® Demerara Cane Sugar
  • 3 tablespoons butter, softened


  • 2 ½ lb cream cheese, softened
  • 1 cup C&H® Golden Brown Sugar , packed
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons almond flour
  • ¼ teaspoon fine sea salt

Blackberry Compote and Garnish

  • 1/3 cup C&H® Golden Brown Sugar
  • ¼ cup orange juice
  • ½ teaspoon cornstarch
  • 1 pint (2 cups), divided fresh blackberries
  • ¼ teaspoon freshly grated orange zest


  • ½ cup heavy cream, whipped
  • ½ cup sliced almonds, toasted


Almond Crust

Preheat oven to 350˚ F.

Combine almond and rice flours, salt, and sugar together in a medium bowl

Cut in butter with a pastry blender or two knifes until butter pieces are the size of small peas throughout

Slowly add ice water just until mixture forms a workable dough. Press dough into the bottom and up the sides of the springform pan, as mixture permits.

Bake 15-20 minutes or just until crust begins to brown. Remove from oven and hold aside to cool before filling.


Increase oven temperature to 400 F.

Wrap the bottom and sides of the 9” springform pan in foil.

In a large mixing bowl or mixer with whip attachment, beat cream cheese with brown sugar on medium speed for 1 minute. Scrape down sides of bowl and beat for five more minutes at high speed

Add eggs, one at a time, scraping down sides of bowl after each addition, then beat on high speed for 1 minute. Beat in sour cream and vanilla just until blended.

Stir in flour and salt just until incorporated then pour batter into the prepared springform pan. Place cheesecake on a sheet pan then pour 1 cup of hot water on the pan or just enough to cover the bottom.

Set pan on middle rack of the oven and bake 10 minutes then reduce oven temperature to 325 F. and bake for 1 hour or until center is set but cheesecake still slightly jiggles.

Turn off oven and allow cake to cool for 30 minutes in the oven; then cool for a full hour at room temperature before moving to refrigerator to firm for at least 4 hours before serving.

Serve topped with blackberry compote, whipped cream and toasted almonds

Blackberry Compote and Garnish

Stir sugar, juice, and cornstarch together in small sauce pot over medium heat until sugar dissolves. Bring mixture to a boil; then stir in 1 cup blackberries. Reduce heat to medium low and gently boil 10-15 minutes or until the syrup becomes very thick. Remove compote from heat and chill until ready to serve.

Plate portions of cheesecake, top with Blackberry Compote, a small dollop of whipped cream and a sprinkling of toasted almonds. Garnish with remaining fresh blackberries.



Do not use a knife or pick to check doneness of the filling as this might cause the top to crack.