I combined two different recipes I love to see if the combo would be amazing... it turned out amazing, but in hindsight I wish I had made the filling a LITTLE bit sweeter. 😉
INGREDIENTS:
CRUST
1 cup butter, melted
2.5 cup almond flour
4 tbs Swerve confectioner sweetener
LOW-CARB BLUEBERRY SAUCE
3 cup blueberries, fresh
0.5 cup water
0.66 cup Swerve confectioner sweetener
FILLING
32 oz softened cream cheese
1 cup Swerve confectioner sweetener
3 large room temperature eggs
2 tsp vanilla extract
1 tsp lemon juice
2 tsp lemon zest, fresh
16 oz sour cream, room temperature
DIRECTIONS:
Cheesecake Crust
1. Combine the crust ingredients in a medium bowl. Press into the springform 9" pan.
Low Carb Blueberry Sauce
1. Add blueberries, water, and sweetener to a saucepan over medium heat, brining to a boil. Allow to simmer for 10-15 minutes until thickening, stirring occasionally. Set aside to cool.
Filling
1. Beat cream cheese on low speed until light and fluffy.
2. Add sugar substitute. Beat on low to mix.
3. Add each egg, one at a time, beating on low after each addition.
4. Mix in lemon zest, lemon juice, and vanilla extract, then beat in sour cream on low speed until incorporated.
5. Spread cream cheese mixture and blueberry sauce in parts over crust. Alternatively, you can fold the blueberry sauce into the cream cheese mixture before pouring all into the crust.
Baking
1. Place a pan or glass bowl with water in the oven while preheating.
2. Bake at 275 degrees for an hour and fifteen minutes (75min). Lower temperature if using a dark pan. Top should be browned and center still slightly jiggly. Turn oven off.
3. Leave cheesecake in oven with door ajar for an hour. Remove from oven and cool completely on wire rack before transferring to refrigerator.
4. Chill at least 24hrs before serving.
This cheesecake makes 16 servings.
MACRO INFO (per serving):
325 Calories, 7.2g Net Carbs, 30.2g Fat, 37.2g Protein
That looks amazing!