A keto blueberry cheesecake recipe made with a cream cheese and coconut flour crust. A topping of blueberries is set in a jelly giving this cheesecake 3 layers of flavour and texture.
I wanted a topping to the blueberry cheesecake but since a cream or chocolate topping did not seem right, I thought a solid vegetarian jelly topping would work. The Chief taster gave this blueberry cheesecake topping a thumbs up and declared it a proper cheesecake. After the intense grilling he was subsequently given on that phrase after the countless cheesecakes I’ve made, he enjoyed that week on the sofa.
Once firm, the topping gives another layer of texture to the cheesecake. You have the soft but firm base, the creamy cheesecake with a delicious jelly topping. This is something that I would happily repeat with another berry.
So, if you have surplus of blueberries in your kitchen or they are on special offer in the supermarket, then whip up a delicious creamy cheesecake. The bottom is particular delicious too.
The cheesecake base is also baked with cream cheese.
- 1/2 cup Butter unsalted softened
- 4 oz Cream cheese softened
- 1/4 teaspoon Salt
- 1 Egg
- 1/2 cup Coconut flour
- 16 oz Cream cheese softened
- 1/2 cup Low carb sweetener
- 1 cup Cream heavy or whipping
- 1 cup Blueberries
- 1 Lemon juice
- 1/2 cup Blueberries
- 1 sachet gelatine/agar agar
- 2 tablespoons water
Mix Mix the cream cheese and butter in a bowl and blend well.the cream cheese and butter in a bowl and blend well.
Add the salt and coconut flour and mix well.
Line a springform cake tin with parchment paper.
Spoon the cream cheese mixture into the tin and press down.
Bake for about 20 minutes at 180C/350F until golden brown.
Cool and set aside
In a saucepan add the blueberries and water.
Bring to the boil and slightly mash the blueberries with a fork.
Remove from the heat and add the gelatine.
Stir thoroughly and set aside to slightly cool.
In a bowl add the cream cheese and sweetener and beat until smooth.
Blend the blueberries and lemon juice in a food processor or blender.
Add the blueberries to the cream cheese and stir until blended.
Whisk the cream until thick in another bowl.
Fold the cream into the cream cheese mixture.
Spoon on top of the cheesecake base
Pour the topping over the cheesecake mixture and smooth evenly.
Place in the fridge for at least 4 hours or overnight.
Makes 10 slices
Nutritional Info per slice: 314 Calories, 28g Fat, 6g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information