You can substitute any berries here — I prefer raspberries, but blueberries work just as well. The berries are added to the batter just before turning into the pan, and the juices look very pretty slightly swirled into the mixture and also look very attractive on the finished cheesecake!
Baked Blueberry Cheesecake
If you use frozen berries, you don’t need to defrost them before using. Again, remember to check your batter for the appropriate sweetness for your tastes.
For the crust:
2 cups almond flour
1/2 cup unsalted butter, melted
For the filling:
2 cups cream cheese
Grated rind of 1 lemon
2 medium eggs
4-6 tablespoons Splenda
1 teaspoon vanilla extract
2 cups blueberries (or other berries) fresh or frozen
1 tablespoon unsalted butter
1. Grease an 8-inch loose-bottom round cake pan with 1 tablespoon butter. Place a cookie sheet in the oven and preheat to 425 degrees F.
2. In a medium bowl, mix the melted butter with the almond flour. Spread the mixture on the bottom of the cake pan and smooth the top. Place in the oven on the cookie sheet and bake for 10-15 minutes until lightly browned. Remove the pan from the oven and allow to cool on a cake rack. Reduce the heat of the oven to 350 degrees F.
3. Beat the cheeses and eggs together in a large bowl and add the lemon rind, Splenda and vanilla. Beat to a smooth batter. Taste the batter and add a little more sweetener if desired. Gently mix in the berries and spoon over the base, smoothing the top. Place back in the oven on the cookie sheet and bake for 25 minutes at 350 degrees F or until the cheesecake just set.
4. Turn off the oven, leave the door ajar and leave to cool. Chill for a few hours or overnight.
Per serving: 10.98g carbohydrates, 3.45g fiber, 8.94g protein, 36.69g fat, 115.26mg cholesterol, 150.47mg sodium, 398.33 calories