Prep Time: 30 minutes Cook Time: 55 minutesCooling Time: 4 hoursTotal Time: 5 hours 25 minutes Servings: 12 slices
Blueberry Lemon Sauce
- ▢1 ½ cups blueberries
- ▢2 tbsp granular erythritol
- ▢1 tsp lemon zest
- ▢3 x 8oz full fat cream cheese room temperature
- ▢¾ cup powdered erythritol
- ▢¾ cup full fat sour cream room temperature
- ▢3 eggs room temperature
- ▢1 tbsp lemon juice
- ▢1 ½ tsp vanilla extract
- ▢1 cup almond flour
- ▢¼ cup whole natural almonds finely chopped
- ▢¼ cup unsalted butter
- ▢1 tbsp sukrin gold sweetener
- ▢½ tsp cinnamon
- ▢1 pinch sea salt
- Small saucepan
- Lemon Zester and Juicer
- Immersion Blender
- 8” Springform Pan
- Heavy Duty Tin Foil
- Olive or Avocado Spray Oil
- Stand Mixer
- Baking Dish – wide enough to hold the 8” springform pan
Blueberry Lemon Sauce
- Combine blueberries in a small saucepan with the granular erythritol and lemon zest. Bring to a boil then reduce to a simmer. Cook for 10 minutes. Puree the sauce smooth with an immersion blender then set aside to cool.
- Heat the oven to 350° and move the rack to the center. Wrap one sheet of heavy duty tin foil underneath the bottom, and up the sides, of an 8″ springform pan. (underneath the pan, not inside the pan) This is to prevent leaks when the cheesecake is baked in a water bath.Spray the inside of the pan with oil and set aside.
- In a medium sized microwave safe bowl, melt the butter, then add the almond flour, cinnamon, finely chopped almonds, sea salt and sweetener. Mix well then press into the bottom of the pan with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside.
- Using a stand mixer with the paddle attachment, whip the cream cheese until smooth, with no lumps remaining. Scrape the bowl.
- Stir the sour cream in well, then mix in the powdered erythritol until smooth. Avoid over mixing and scrape often. Mix in 1 egg at a time while scraping in between each addition, then stir in the vanilla and lemon juice. Pour into the springform pan, over top of the crust.
- Dollop the blueberry sauce all around the cheesecake in little amounts, about 1/2 to 1 tbsp each. Take a butter knife or chop stick and swirl it back and forth until all the little blobs of blueberry sauce have been swirled into the cheesecake and you’ve created a beautiful design.
- Bring a kettle of water to boil then place your cheesecake pan inside the baking dish. Once the kettle is ready, pour the boiling water into the baking dish, just until there is about a cm of water.
- You want to make sure the top of the water doesn’t reach the top of the tin foil, otherwise it will go inside the pan and ruin your cheesecake.
- Place the whole baking dish inside the oven, on the center rack, and bake for 45 minutes. The the outer edges will be puffy and the center of the cheesecake will still be jiggly.
- Leave the cheesecake inside the oven, turn it off and prop the door open just a crack with a wooden spoon. Let the cheesecake sit inside the oven for 1 hour, then it can be removed and set on the counter for another hour before being refrigerated for a few hours, or overnight.
- Remove the sides of the springform pan, then slice into 12 and enjoy!
See post above for:
- How to make powdered erythritol from granular
- Other swirl flavour options and their net carbs per slice
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct fibre (1.9g) and sugar alcohols (15 g) from the total carbs to get 7.1 g net carbs per slice.
Serving: 1slice | Calories: 360kcal | Carbohydrates: 24g | Protein: 8.2g | Fat: 33.4g | Sodium: 235mg | Fiber: 1.9g | Sugar Alcohols: 15g | Net Carbs: 7.1g