Wow, blueberry swirl cheesecake!
I got some fantastic-looking blueberries at the farmer's market this weekend and I wasn't sure what to do with them. They kept staring at me every time I opened the refrigerator.
Since I have a fabulous cheesecake recipe, I thought why not try something different and work on a blueberry puree that I could swirl into the cheesecake?
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That's exactly what I did, and this recipe is what I came up with. This idea was great, and I made the most beautiful cheesecake yet. It tasted pretty darn good, too, according to my dairy-able husband and our neighbors, who reaped the benefits of my recipe testing!
I may experiment with this more, but I think this variation is good enough to release for your culinary experimentation. I think the blueberry sauce could be made with any fruit or berry. You could also use peanut butter, caramel, or chocolate as your swirl!
This blueberry swirl cheesecake would be a wonderful dessert for a summer get-together or a special occasion. It's fruity and refreshing, especially if you serve it super cold or just slightly frozen!
Give this recipe a try, and let me know what you think. I hope it is as delicious for you as it did for me!
Recipe
Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)
Ingredients
Blueberry Puree
- 1 ½ Cup Blueberries
- 8 Tablespoon Erythritol
- 1 Tablespoon Bob's Red Mill Organic Coconut Flour
- Juice of ½ lemon save the other half for filling!
Walnut Crust
- 8 Ounce Walnuts
- ¼ Cup Erythritol
- 6 Tablespoon Butter
Cheesecake Filling
- 2 Pound Cream Cheese 4-8oz. pkgs.
- ¼ Teaspoon Salt
- 1 Cup Erythritol
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Stevia Glycerite
- 4 Eggs
- Juice of ½ lemon
Instructions
Blueberry Puree:
- Combine berries, stevia, and coconut flour in a saucepan.
- Bring to boil over medium heat and cook, stirring, 5 minutes.
- Puree in blender with lemon juice.
- Cool completely.
Walnut Crust:
- Preheat oven to 350 degrees.
- Wrap outside of 9-inch springform pan with heavy-duty foil.
- Chop walnuts in the food processor.
- Mix all ingredients together and press into 10″ springform pan.
Cheesecake Filling:
- Combine salt, stevia, vanilla, erythritol, eggs, and lemon juice and beat till smooth.
- Set aside in large bowl add 1 package of cream cheese at a time and cream till smooth.
- Gradually add egg mixture and beat till it is mixed well.
- Pour into springform pan.
Cheesecake Assembly:
- Place springform pan in a larger baking pan.
- Carefully drizzle blueberry puree over cheesecake batter.
- Swirl a knife through batter to marbleize.
- Place on the oven rack.
- Pour boiling water into larger pan 1 inch up side of the springform pan. Bake 1 hour.
- Turn oven off; let stand in oven 1 hour.
- Remove pan from the water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of the pan.
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