0
RatingDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Delicious and fulfilling!


Ingredients:

Crust
 ¾ cup Almond flour
 ¼ cup Coconut flour
 ½ tbsp Erythritol
 1 tsp Cinnamon
 1 tsp Baking powder
 1 stick Butter
Cheesecake Filling
 450 g Cream cheese
 1 cup Sour cream
 ¾ cup Erythritol
 1 tbsp Vanilla
 1 tbsp Lemon zestor lemon juice
 3 Eggs
 150 g Blueberriesor any kind of berries

Directions:

Crust
1

Preheat oven to 350 degrees. Make sure that the butter is soft. Mix all ingredients together to form a dough and spread it in a 9” cheesecake mold halfway up to the side edge. Bake for 10-12mnts then leave to cool.

Cheesecake Filling
2

All ingredients should be at room temperature. Start with mixing cream cheese with erythritol and sour cream till you have a smooth mix. Add eggs, lemon and vanilla and mix again. The mix will be a bit watery (that’s ok). Add the blueberries then add the mix to the crust and bake at 350 degree. Place a small cup of water in the oven while baking so it keeps the cheesecake moist. Place in the fridge for at least 6hrs before serving

Category

Ingredients

Crust
 ¾ cup Almond flour
 ¼ cup Coconut flour
 ½ tbsp Erythritol
 1 tsp Cinnamon
 1 tsp Baking powder
 1 stick Butter
Cheesecake Filling
 450 g Cream cheese
 1 cup Sour cream
 ¾ cup Erythritol
 1 tbsp Vanilla
 1 tbsp Lemon zestor lemon juice
 3 Eggs
 150 g Blueberriesor any kind of berries

Directions

Crust
1

Preheat oven to 350 degrees. Make sure that the butter is soft. Mix all ingredients together to form a dough and spread it in a 9” cheesecake mold halfway up to the side edge. Bake for 10-12mnts then leave to cool.

Cheesecake Filling
2

All ingredients should be at room temperature. Start with mixing cream cheese with erythritol and sour cream till you have a smooth mix. Add eggs, lemon and vanilla and mix again. The mix will be a bit watery (that’s ok). Add the blueberries then add the mix to the crust and bake at 350 degree. Place a small cup of water in the oven while baking so it keeps the cheesecake moist. Place in the fridge for at least 6hrs before serving

Blueberry Lemon Cheesecake

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