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18.5.18

Keto/Low Carb Blueberry Lemon Cheesecake

She's. My. Blueberry Cheesecake... pie.

Hi Loves!

Another week and another recipe for you! To celebrate this short Spring and the coming Summer, we've been busy tending to our sprouting garden, enjoying long walks in nature, me learning to fish for the first time since I was a little girl and my husband trying to bag us a Spring turkey. We've made a commitment to being out in nature more so we are planning some hiking trips to get stronger and go farther. I love spending time outdoors and being one with nature, feeling the breeze on my face and the grass under my feet. We are working on having a healthier lifestyle overall.

Today, however, I have for you a rich, velvety and tart blueberry cheesecake. I'm not a cheese-o-holic but my husband and best friend absolutely dig them some cheese. They can almost make a meal of nothing but a tub of marinated mozzarella balls! They have even been known to add grated parmesan to anything resembling pasta or meat sauce.

Unlike most cheesecakes, which are thick and rich and, well, cheesy, I went a slightly different route and whipped up some heavy cream for this particular recipe. The result was all of the deliciousness of cheesecake but not quite as heavy. This makes for a perfect Spring/Summer desert. To further brighten things up, I added a beautiful and tart blueberry compote to the top and grated some fresh lemon zest over that. The lemon adds a perfect amount of zing that really heralds the coming heat of summer. My husband and his family completely demolished a whole cake over Mother's Day weekend. My father in law, who is diabetic, was in absolutely in love with this recipe, which also happens to be sugar free!

So, without any further ado, here is the recipe!

Crust Ingredients:
Almond Flour - 1 1/2 Cup
Salted Butter - 4 Tbsp. (left out until room temperature)
Swerve Confectioner Sweetener - 2 Tbsp.
Salt - 1/4 tsp.

For the crust, set the oven to preheat to 350 degrees and pour the ingredients into a bowl and use a fork (or a pastry cutter) to mix the butter with the dry ingredients. You want a nice, crumbly texture with the butter evenly distributed. When that's done, press the dough into a generously greased round pie tin or cake pan. I prefer a spring-form pan to make it easy to get the cheesecake out later. Set the pan into the preheated oven and let it bake for 8 to 10 minutes or until golden brown. Pull it out and let it cool.



While the crust is busy doing its thing in the oven, it's time to juggle the making of the cheesecake base and the blueberry compote.

Filling Ingredients:
Cream Cheese - 24 oz. (3 bricks)
Swerve Confectioner Sweetener - 1 Cup
Heavy Cream - 1 Cup

Put the cream cheese in your stand mixer with the whisk attachment. Turn in on medium and let it whip up the cream cheese for a couple minutes. Then add the sweetener and continue whipping. Finally, add the heavy cream and continue mixing/whipping until the filling makes soft peaks that fall gently. You do it in this order so that the heavy cream doesn't go directly into a whipped cream. You want the filling to be lighter than typical cream cheese filling but still that thick, rich dairy deliciousness that reminds you of a cheesecake. I certainly wouldn't begrudge you a few tastes throughout this process, you know, for the sake of making sure the consistency is on point.

At this point, you should have enough time to start working on the compote.

Blueberry Compote Ingredients:
Frozen Wild Blueberries - 1 Pound
Lemon - 1 Fruit, juiced and zested
Swerve Granular Sweetener - 1 1/2 Tbsp.

In a large pot, toss the blueberries and put them on medium heat. Add the lemon zest, juice and the sweetener. Stir regularly for 15 to 20 minutes, until the blueberries look like they are covered in thick dark purple syrup. Reduce the heat if necessary because this is a bit of a slow process but its necessary to keep the blueberries from burning.

Once the crust is cooked, the filling is whipped and the compote is cooked, allow the crust and compote to cool completely. When they're cool, layer everything into the springform pan. Pour the filling on top of the crust and smooth it out with a spatula. Then, pour the compote over the top of the filling. It might help to spoon the compote over the filling to make sure that it fills an even amount of space. When this is all done, place the cheesecake in the freezer for about an hour to speed up the solidifying process then put it in the refrigerator and keep it refrigerated until served. Zest a lemon and sprinkle it over the cheesecake when serving to further give it that POP of citrus.



And that's it! Relatively simple. Absolutely delicious.

I'm gonna plug for Swerve sweetener for a second. You will likely have noticed that it's used in every component of this dish. I discovered it recently when looking into sugar alternatives. I was impressed by the fact that it measures like sugar and doesn't leave a weird flavor. It also doesn't cause an upset stomach like you see with many sugar alternatives. It's basically pure erythritol sweetener with oligosaccharides and natural flavors. Oligosaccharides are good for promoting good gut health and erythritol itself is absorbed primarily by the small intestine which makes it easier on the stomach compared to other sugar alcohol derived sweeteners.

It is a little pricey at about $8 for a 12 ounce bag, but it is definitely worth the investment if you have a sweet tooth and are trying to cut sugar out of your diet. I can tell you that it made for a damn good cheesecake. So, if you feel like you need the sugar, go ahead and use the same measurements. If you don't need the sugar, then I promise you won't be disappointed. I hope you enjoyed the recipe and if you liked it, please share and leave a comment! Have a wonderful day!




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