For Crust:

2 cups (about one 8-ounce package) – crushed gingersnaps

1/4 cup – melted butter

For Cake:

1 1/2 lbs. – cream cheese, softened

3/4 cup – honey

1/3 cup – heavy cream

1 T – vanilla

1 t – gluten-free all-purpose flour

1/8 tsp. – salt

4 – large eggs

1 pint – fresh blackberries

To Garnish (optional):

1 pint – fresh blackberries



Preheat oven to 350°F.

Combine crushed gingersnaps and butter in a medium bowl. Transfer mixture to a 9-inch springform pan. Stick your hand in a sandwich bag and firmly press the mixture into the bottom of the pan to form a crust. Bake at 350°F for 8 minutes. Remove from oven, reduce heat to 300°F and allow crust to rest.

Meanwhile, beat cream cheese at medium speed of a stand mixer for 3 to 4 minutes. Add honey, cream, vanilla, flour and salt. Beat until mixed. Add eggs, one at a time, beating between each addition. Beat mixture until just combined. Pour cream cheese mixture into prepared crust. Drop blackberries on top of mixture. Bake at 300°F for 65 minutes. Turn off oven and leave cake in oven for an additional hour. Remove and allow to cool.

Run a knife around sides of cheesecake. Cover and chill overnight.

Remove sides from pan. Serve with additional berries and drizzles with honey, if desired.

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