Low Carb Blueberry Cheesecake
Servings 8 people
- 1 3/4 Cup Almond Flour
- 1 tsp Cinnamon
- 3 TB Artificial Sweetner Make sure you understand how sweet what you use is releative to sugar
- 1/2 cup butter (melted)
- 32 Oz cream cheese (4 pkgs) softened Keep in mind that if you use say 16 oz of cream cheese that it would affect the thickness of the Cheesecake.
- 1 cup of artificial sweetener We preferred a monk fruit Eryithitol blend
- 1 tsp vanilla extract
- 2 Eggs (Room Temperature)
- 1 cup blueberries (thawed)
Preheat over to 350 degreesCombine crust ingredients in a bowl, mix well to form a dough.Take your dough and press into a greased springform or pie panCook crust for 7 to 8 minutes.
In a large bowl combine filling ingredients, adding in eegs one at a time until the filling is fluffy and creamy and sweetened to taste. Add to crust.
Puree your blueberries in a food processor or blender.Drop by dollops of blueberries on to the prepared cheesecake batter.Using a knife swirl the filling into the top of the cheesecake batter.Bake at 350 degrees for 40 minutesAfter 40 minutes check to see if the center of the cheesecake has set, if should only be slightly jiggly...if you need additional baking time lower your oven temperature to 300 degrees and bake it an additional 10 to 15 minutes.Check often.Your cheesecake will need to set a minimum of 2 hours before serving, and ideally overnight. As the cheesecakes sets it will shrink and this is normal.Enjoy!
Although we added additional sweetener to our cheesecake it still was a little less sweeter than we prefer, this of course is a personal choice.
We plan on experimenting with powdered Splenda the next time we make it for our family, just to see what the difference is.
This recipe can also be modified and used with other types of berries.