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 turned out to be a great idea and I made the most beautiful cheesecake I have made yet. 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 some more, but I think this variation is good enough to release for your culinary experimentation. I think the blueberry sauce could be done with any kind of fruit or berry. You could also use peanut butter, caramel, or chocolate as your swirl!

I think this blueberry swirl cheesecake would make for a wonderful dessert to take to 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 comes out as delicious for you as it did for me!

Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)

This blueberry swirl cheesecake is a great dessert for special occasions and summer get together!

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Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Course: Dessert

Cuisine: French

Servings: 1 Cheesecake

Calories: 709kcal

Author: Heather Cooan

Ingredients

Blueberry Puree

• 1 1/2 Cup Blueberries
• 8 Tbsp. Erythritol
• 1 Tbsp. Bob's Red Mill Organic Coconut Flour
• Juice of ½ lemon save the other half for filling!

Walnut Crust

• 8 oz. Walnuts
• ¼ Cup Erythritol
• 6 Tbsp. Butter

Cheesecake Filling

• 2 Lbs. Cream Cheese 4-8oz. pkgs.
• ¼ Tsp. Salt
• 1/2 Cup Erythritol
• 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, Steviva Blend, 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.

Nutrition

Calories: 709kcal | Carbohydrates: 16g | Protein: 14g | Fat: 69g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 539mg | Potassium: 342mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1940IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 2mg

Tried this recipe?Let us know how it was!