Cheesecake
2 blocks Cream Cheese room temperature
⅔ cup Confectioners Sugar Substitute
2 tablespoon Sour cream
2 eggs room temperature & lightly beaten
1 teaspoon vanilla extract
½ teaspoon Lemon juice
Crust
1 cup almond flour
2 tbs melted butter.
Preheat oven to 350F
In a small bowl, mix crust ingredients: almond flour flour, and butter
Press into the bottom of a 8x8 baking dish .
Bake crust for 10 minutes. Remove from oven
Cheesecake
Cream the cream cheese and sugar substitute together until smooth.
Add sour cream, eggs, vanilla extract and lemon juice, beat just until smooth. DO NOT overbeat!
Pour cheesecake batter into the prepared crust.
Place prepared cheesecake in a larger pan - 9x13
Carefully pour hot water into the larger pan, aiming for it to come halfway up the height of the pan.
Carefully transfer the whole thing to the 350F oven.
Bake for 30 minutes, or until the center is mostly set - it’ll wiggle a little if shaken, but shouldn’t be liquid.
Once the cake is fully cooked, turn off oven and crack the oven door and allow cheesecake to set in oven for an additional 10 min
After 10 minutes remove from oven , then allow to cool to room temperature.
Transfer cheesecake to fridge, chill for at least 6 hours - ideally overnight.
Blueberry Compote
1 cup blueberries
1 tsp lemon juice
1-2 tbs water
In a saucepan, heat blueberries, and water. The water is just to get the mixture going and will cook down.
Halfway through smash the berries to release more juice. Or if you like them whole leave them be.
Add 1 tsp lemon juice
When you get a nice sauce going (10 minutes or so) take off the stove and cool a bit.
Use as a topping
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