Today’s recipe is a lovely marriage between the seasonal blueberry and the creaminess of cheesecake. Enjoy in good health!
Low Carb Blueberry Cheesecake
Almond Crust Ingredients
1 stick of butter
1 cup almond flour
½ cup of sugar substitute
¼ teaspoon of salt
In a large stand up mixer add the butter, sugar substitute and mix until fully incorporated. Next add the almond four, cocoa and salt.
Spread the low carb cookie crust in a cheesecake spring pan. Bake in a 350 degree oven for 20 to 25 minutes until crust is fully cooked. Allow to cool.
Low Carb Blueberry Cheesecake Batter
2 8 ounce packages of cream cheese (softened)
1 ½ cups of sugar substitute (I use Swerve)
1 teaspoon of vanilla extract
2 cups of fresh organic blueberries
Pre-heat oven 325
In a large standup mixer add the softened cream cheese to the sugar substitute and mix until light and fluffy. Next add the four eggs one at a time. Lastly, stir in the blueberries and vanilla extract.
Pour the cheesecake batter into the almond crust and bake for 1 hour at 325 degrees or until a tooth pick inserted comes out clean. (Note an important step that cannot be rushed is to allow your cheesecake to age for a full 24 hours before eating. This is the key to a great cheesecake)
Sour Cream Topping
½ cup of sour cream
1 tablespoon of sugar substitute
Combine the sour cream and sugar substitute and spread over top of the cheese cake once it has aged overnight in the fridge.
2 ½ cups of fresh blueberries
3 tablespoons of sugar substitute
¾ cup of water
½ teaspoon of lemon extract
1 tablespoon of butter
In a small saucepan add all the ingredients and cook on low-medium heat until the sauce reduces by half. Make sure to mix while cooking.
Allow sauce to cool completely and then store in the refrigerator.
Drizzle the blueberry sauce over the cheesecake before serving.