Blueberry Cheesecake

AuthorDawnaCategory

Yields12 Servings

Crust
 150 g almond flour
 50 g butter
 25 g erythritol
 ½ tsp vanilla extract
Filling
 125 ml heavy whipping cream
 600 g cream cheese
 2 eggs
 1 egg yolk
 1 tsp lemon zest
 1 tbsp erythritol
 ½ tsp vanilla extract
 fresh blueberries
Blueberry Swirl
 150 g blueberries
 30 g erythritol
 ½ lemon zest

Blueberry Swirl
1

Combine blueberries in a small saucepan with the sugar substitute and lemon zest. Bring to a boil then let it simmer in low/medium heat for 10 minutes. Make sauce smooth with an immersion blender then set aside to cool.

Crust
2

Preheat the oven to 175°C.

3

Butter a 20 cm springform pan and put parchment paper at the base.

4

Melt the butter for the crust and on medium heat until nutty scent.

5

Remove from the heat and add the almond flour, vanilla extract and the sugar substitute.Mix together and press into the base of the spring form pan.

6

Bake the dough crust for 8 minutes until it turns light golden then set aside.

Filling
7

In a mixing bowl, mix together the cream cheese, heavy cream, lemon zest, eggs, vanilla and the sugar substitute.Mix well and pour over the baked crust.

8

Put the blueberry sauce all around the cheesecake in little amounts. Take chop stick and swirl it back and forth until you've created a beautiful design.

9

Increase the oven to 200°C and bake the mixture for 15 minutes. Lower the heat to 110°C and bake for another 45 minutes.

10

Turn off the oven and let it cool inside the oven. Then let it rest in the fridge at least 4 hours.

11

Serve with fresh blueberries.

Ingredients

Crust
 150 g almond flour
 50 g butter
 25 g erythritol
 ½ tsp vanilla extract
Filling
 125 ml heavy whipping cream
 600 g cream cheese
 2 eggs
 1 egg yolk
 1 tsp lemon zest
 1 tbsp erythritol
 ½ tsp vanilla extract
 fresh blueberries
Blueberry Swirl
 150 g blueberries
 30 g erythritol
 ½ lemon zest

Directions

Blueberry Swirl
1

Combine blueberries in a small saucepan with the sugar substitute and lemon zest. Bring to a boil then let it simmer in low/medium heat for 10 minutes. Make sauce smooth with an immersion blender then set aside to cool.

Crust
2

Preheat the oven to 175°C.

3

Butter a 20 cm springform pan and put parchment paper at the base.

4

Melt the butter for the crust and on medium heat until nutty scent.

5

Remove from the heat and add the almond flour, vanilla extract and the sugar substitute.Mix together and press into the base of the spring form pan.

6

Bake the dough crust for 8 minutes until it turns light golden then set aside.

Filling
7

In a mixing bowl, mix together the cream cheese, heavy cream, lemon zest, eggs, vanilla and the sugar substitute.Mix well and pour over the baked crust.

8

Put the blueberry sauce all around the cheesecake in little amounts. Take chop stick and swirl it back and forth until you've created a beautiful design.

9

Increase the oven to 200°C and bake the mixture for 15 minutes. Lower the heat to 110°C and bake for another 45 minutes.

10

Turn off the oven and let it cool inside the oven. Then let it rest in the fridge at least 4 hours.

11

Serve with fresh blueberries.

Blueberry Cheesecake

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