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–+ servings

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!
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour
Servings 12 servings
Calories 304 kcal

Ingredients
  

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

Instructions
 

The Crust

  • 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.

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.

Notes

Total Fat - 29 grams
Saturated Fat - 16 grams
Total Carbs - 7 grams
Dietary Fiber - 1 gram
Sugars - 5 grams
Net Carbs - 1 gram

Nutrition

Calories: 304kcal