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Keto Blueberry Cheesecake

Keto Blueberry Cheesecake

Keto Blueberry Cheesecake: A Low-Carb Dessert Delight

Indulging in a rich,  creamy  cheesecake doesn’t have to derail your ketogenic lifestyle. This Keto Blueberry Cheesecake combines the classic flavors of traditional cheesecake with the bright, sweet-tart essence of blueberries, making it the perfect low-carb dessert. With a delicious almond flour crust and a smooth, creamy filling, this cheesecake is not only easy to make but also a treat that everyone will love. In this comprehensive guide, we’ll walk through each step of the recipe, including ingredients, preparation, nutritional information, and helpful tips for success.

Ingredients

For the Crust

  • 1 ½ cups almond flour
  • 1/4 cup granulated erythritol (or other keto-friendly sweetener)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated erythritol (or other keto-friendly sweetener)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 cup fresh blueberries (plus more for garnish)

For the Blueberry Topping

  • 1 cup fresh blueberries
  • 2 tablespoons granulated erythritol (or other keto-friendly sweetener)
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch (optional, for thickening)

Kitchen Tools Needed

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Saucepan for the topping

Nutritional Information (per slice, 12 servings)

This recipe yields approximately 12 servings. Here’s the estimated nutritional breakdown per slice:

  • Calories: 280
  • Total Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 90mg
  • Sodium: 200mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Net Carbohydrates: 4g
  • Sugars: 1g
  • Protein: 6g
  • Weight Watchers SmartPoints: 8 points per slice

Preparation Instructions

Step 1: Gather Your Ingredients

  1. Organize Your Workspace: Begin by gathering all the ingredients and kitchen tools you’ll need. This will streamline your cooking process and ensure you have everything at hand.

Step 2: Preheat the Oven

  1. Set the Temperature: Preheat your oven to 350°F (175°C). This ensures that your cheesecake cooks evenly and develops a nice texture.

Step 3: Prepare the Crust

  1. Mix Dry Ingredients: In a mixing bowl, combine 1 ½ cups of almond flour, 1/4 cup of granulated erythritol, and 1/4 teaspoon of salt. Stir well to mix.
  2. Add Wet Ingredients: Pour in 1/4 cup of melted butter and 1/2 teaspoon of vanilla extract. Mix until the ingredients are well combined and resemble wet sand.
  3. Press into Pan: Grease a 9-inch springform pan with a little butter or cooking spray. Press the crust mixture evenly into the bottom of the pan to form a solid base.

Step 4: Bake the Crust

  1. Bake: Place the crust in the preheated oven and bake for 10-12 minutes, or until lightly golden. Remove it from the oven and set aside to cool.

Step 5: Prepare the Cheesecake Filling

  1. Beat Cream Cheese: In a large mixing bowl, add 16 oz of softened cream cheese. Using a hand mixer or stand mixer, beat until smooth and  creamy.
  2. Add Sweetener: Gradually add 1/2 cup of granulated erythritol and continue to mix until well incorporated.
  3. Incorporate  Eggs: Add 2 large eggs, one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
  4. Add Remaining Ingredients: Stir in 1 teaspoon of vanilla extract, 1/4 cup of sour cream, and 1/4 cup of heavy cream. Mix until smooth.

Step 6: Fold in Blueberries

  1. Prepare Blueberries: Gently fold in 1 cup of fresh blueberries into the cheesecake filling. Be careful not to crush the berries.

Step 7: Assemble the Cheesecake

  1. Pour Filling: Pour the cheesecake filling over the cooled crust in the springform pan. Spread it evenly with a rubber spatula.

Step 8: Bake the Cheesecake

  1. Bake: Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is set but slightly jiggly. The edges should be firm, while the center remains soft.

Step 9: Cool the Cheesecake

  1. Cool: Once baked, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.
  2. Chill: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. This will help it set properly.

Step 10: Prepare the Blueberry Topping

  1. Cook Topping: In a saucepan over medium heat, combine 1 cup of fresh blueberries, 2 tablespoons of erythritol, 1 tablespoon of lemon juice, and 1 tablespoon of water. Cook for about 5-7 minutes until the blueberries start to burst.
  2. Thicken (Optional): If you prefer a thicker sauce, mix 1/2 teaspoon of cornstarch with a splash of water and stir it into the blueberry mixture. Cook for an additional minute until thickened.

Step 11: Serve the Cheesecake

  1. Remove from Pan: Once the cheesecake has set, carefully remove it from the springform pan. You can run a knife around the edges to help release it.
  2. Top with Blueberry Sauce: Pour the cooled blueberry topping over the cheesecake before serving. Garnish with additional fresh blueberries if desired.

Step 12: Store Leftovers

  1. Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can enjoy the cheesecake chilled or at room temperature.

Additional Tips and Tricks

  • Avoid Overmixing: When incorporating the eggs and other ingredients, be careful not to overmix to maintain a smooth texture.
  • Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for easier mixing and a smoother filling.
  • Experiment with Flavors: Feel free to customize the flavors by adding lemon zest, vanilla bean, or even a touch of almond extract for a different twist.

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