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Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)
This blueberry swirl cheesecake is a great dessert for special occasions and summer get together!
Course Dessert
Cuisine French
Diet Diabetic, Gluten Free
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 30 minutes minutes
Servings 1 Cheesecake
Calories 709kcal
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
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.
Calories: 709kcal | Carbohydrates: 16g | Protein: 14g | Fat: 69g | Fiber: 3g