Blackberry Swirl Cheesecake

When I think of the Superbowl I think of good friends and good food. Who really cares about the game anyways? (Ok, I know people do, because I hear them screaming in the background while I am chatting it up with the other people who really don’t care about the game.) This year we are having tacos at the party we are going to.  So, what do I want to bring to go with tacos? Cheesecake! Really it doesn’t matter what else you are eating, can you ever go wrong with cheesecake? No, no you cannot.

I’ve actually been itching to have a reason to make another Paleo cheesecake.  I hate how making one desert makes me want to make another. Now that I made this Blackberry Swirl Cheesecake, I started coming up with great ideas for other flavors. So, I will itch again to find a reason to make another cheesecake.

Blackberry Swirl Cheesecake

Crust

2 cups raw pecans
2 tablespoons coconut oil
1/4 cup pure maple syrup, grade B
1/8 teaspoon salt

Cheese cake

2 cups cashews soaked over night

1/2 cup coconut oil, melted
1/4 cup pure maple syrup, grade B
4 tablespoons coconut water
1 tablespoon vanilla extract
1 cup zucchini (peeled & diced)
1/4 cup coconut palm sugar (If you don’t have coconut palm sugar just use another 1/4 cup of maple syrup for a total of 1/2 cup)
1/4 teaspoon salt
The juice of one medium lemon

 Blackberry sauce

1 package frozen blackberries (about 2.5 cups)

1 TBS arrowroot powder + 2 TBS water

1.       Make blackberry sauce. Thaw berries then heat over medium heat berries and their juices in a small sauce pan. Stir frequently. Allow berries to come to a boil. Mix arrowroot powder and water in a cup. Turn heat to medium low then slowly pour arrowroot water into the berries, and cook until thickened, about 5-10 minutes. Strain sauce in a fine mesh sieve to remove all the seeds, gently press it to get all the sauce. Put sauce in a baggie and store in the fridge.

2.       Make crust. Place the pecans in a food processor, mix until pecans are a fine meal. Add the salt, coconut oil, and maple syrup. Mix until well blended, it will form a ball. Wrap a spring form pan in saran wrap. Press the crust mixture into the bottom of the lined pan. Freeze crust while you work on the rest.

3.       Drain and rinse cashews. Mix cashews in a blender or food processor until they are very broken down. Pour in the coconut oil, maple syrup, vanilla extract, and coconut water. Blend until smooth. Blend in zucchini, coconut sugar, salt and lemon. Results should be completely smooth.

4.       Pour half of the cheesecake mixture in a bowl and set aside.  Pour half of the blackberry sauce in the remaining cheesecake mix (snip the end of the baggie for easy pouring).  Blend until mixed. 

5.       Pour half of each of the regular and berry cheese cake mix over the crust, kind of blob them in piles so the colors are separate. Use a skewer to mix the colors.

6.       For the second layer pour in the cheesecake mix, placing the purple on top of where white was and white on top of where purple was. Mix this with the skewer.

Yeah...opps, I had more purple than I did white.

7.       Put the rest of the blackberry sauce on top and mix in. Freeze for at least 4 hours. Allow to thaw for about an hour before serving. Cut with a hot knife. Store the leftovers in freezer. 

Thanks to McCartney Cabinets I had a beautiful kitchen for this slice photo! This was a beautiful black and white kitchen with a farmhouse sink that I was gaga over.

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