Hi guys, I was looking on the internet and couldn’t find the exact recipe I wanted for this cheesecake so I just came up with my own. Whilst I overcooked the cheesecake ( our oven is from the middle ages and is very temperamental) it still tasted delicious, next time I will cook for 15 minutes less. Basically at the end of the 45 minutes you want the cheesecake to have a nice jiggle to it, like jelly (jello). It will look underdone but if you leave it in the over whilst it’s off for 30 minutes then to set in the fridge it will taste delicious.
1/2 Cups Almond Flour
1/2 Cups Coconut Flour
1/4 Cups shredded coconut
3 TBSP Erythritol
1/2 Cups Butter
Pinch of Salt
2 Cups Cream Cheese
2/4 Cups Erythritol
3 Large Eggs
2 tsp Vanilla Essence
1 TBSP Lemon Juice
1 TSP Lemon Zest
1 Cup Frozen Blueberries
- Add all of the dry base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together with the dry.
- In a cake tin, line the inside with baking paper and press the base mixture into the bottom of the tin. Don’t press hard and keep to the centre, when you add the wet ingredients it will weigh the biscuit base down. (I used a 23cm round tin)
- Place the tin in the fridge and continue to follow the steps. Turn the oven on and select 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F).
- In a mixing bowl, add the cream cheese and the Erythritol ( I try and powder the Erythritol by placing it into a food processer and grinding it down but you can use granulated), along with the vanilla essence, and the lemon juice & zest. Add 1 Egg to the bowl and begin to mix together (I use my food processor to get a good consistency). As the mixture begins to mix slightly, add another egg and continue to mix. Add the last egg and continue to mix.
- At this point I take ½ cup of the mixture and set it aside.
- Add the blueberries to the mixture and mix until you get a nice lavender colour
- Take the base out of the fridge and fill the tin with the mixture.
- Add the white mixture from step 5 and with a knife or a spike, swirl to make a pattern
- Put into the oven and bake in a water bath (Or large ramekin filled with water in the oven beside cake) for 45 – 50 mins.
- Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready. Leave the oven slight open and leave the cake in the oven for another 30 mins to cool slowly. Put in the fridge overnight and enjoy! *I’m sure you can use other sweeteners but the taste of the Erythritol came out great
- I added a few extra blueberries on top for a nice decoration, you don’t have to add these. I’ve added all of the macros of the cheesecake into MFP under: Keto Blueberry & Lemon Zest Cheesecake and company should appear as ‘Bites’
Servings 12 – Calories 258 – Net Carbs per slice: 3.9g
Total fat: 24.3g Sat Fat: 15g Total Carb:7.2g Sugars:3.3g Fiber:3.3g