Classic Blueberry Cheesecake
Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop, and I am pleased with the results!
For the Crust
- 1 1/2 Cups Almond Flour
- 1/4 Cups Erythritol Or your favorite sweetener
- 6 Tablespoons Unsalted Butter Melted
- 1/2 Teaspoon Cinnamon
For the Filling
- 3 8 Ounce Packages Cream Cheese Room Temperature
- 1 Cup Erythritol Or your favorite sweetener
- 1 1/2 Teaspoons Vanilla Extract
- 3 Large Eggs
For the Blueberry Topping
- 2 Cups Frozen Blueberries
- 2/3 Cups Erythritol Or your favorite sweetener
- 3 Tablespoons Water
- 1/2 Tablespoon Gelatin
Preheat the oven to 350° F. Combine the erythritol, almond flour, and cinnamon in a medium sized bowl. Mix until all ingredients are evenly distributed.
Pour the melted butter over the mixture, and mix until you have a wet crumbly mixture.
Press the dough into a round 9 inch springform pan, until the bottom is evenly covered with the crust.
Bake for 7-10 minutes or until the crust has barely started to brown. Pull out of the oven, and let cool while you make the filling.
Cream your cream cheese and desired sweetener together with a mixer until you have a smooth creamy mixture.
Add the eggs and vanilla, then mix again until everything is well incorporated. Pour the mixture into the pan and spread out evenly with a spatula.
Bake at 350° F for 45-60 minutes, or until the top has browned and the filling has set. Once the filling has set, pull the cheesecake out of the oven, and let it cool before running a thin spatula along the sides of the cheesecake and removing the pan.
Blueberry Gelatin Topping
Combine the blueberries, sweetener, water, and gelatin in a small saucepan, and cook over medium heat stirring often. Bring the mixture to a boil, and cook another two to three minutes before removing from heat.
Let the mixture cool before serving over the cheesecake.
Total Fat - 29 grams
Saturated Fat - 16 grams
Total Carbs - 7 grams
Dietary Fiber - 1 gram
Sugars - 5 grams
Net Carbs - 1 gram