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Prep Time: 30 minutes Cook Time: 55 minutesCooling Time: 4 hoursTotal Time: 5 hours 25 minutes Servings: 12 slices
Ingredients
Blueberry Lemon Sauce
- ▢1 ½ cups blueberries
- ▢2 tbsp granular erythritol
- ▢1 tsp lemon zest
Vanilla Cheesecake
- ▢3 x 8oz full fat cream cheese room temperature
- ▢¾ cup powdered erythritol
- ▢¾ cup full fat sour cream room temperature
- ▢3 eggs room temperature
- ▢1 tbsp lemon juice
- ▢1 ½ tsp vanilla extract
Crust
- ▢1 cup almond flour
- ▢¼ cup whole natural almonds finely chopped
- ▢¼ cup unsalted butter
- ▢1 tbsp sukrin gold sweetener
- ▢½ tsp cinnamon
- ▢1 pinch sea salt
Instructions
Equipment Needed
- Small saucepan
- Lemon Zester and Juicer
- Immersion Blender
- 8” Springform Pan
- Heavy Duty Tin Foil
- Olive or Avocado Spray Oil
- Stand Mixer
- Kettle
- Baking Dish – wide enough to hold the 8” springform pan
Directions
Blueberry Lemon Sauce
- Combine blueberries in a small saucepan with the granular erythritol and lemon zest. Bring to a boil then reduce to a simmer. Cook for 10 minutes. Puree the sauce smooth with an immersion blender then set aside to cool.
