Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)
This blueberry swirl cheesecake is a great dessert for special occasions and summer get together!
Servings 12 Slices
Calories 476kcal
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.
Nutrition
Calories: 476kcal | Carbohydrates: 10g | Protein: 10g | Fat: 46g | Fiber: 2g | Net Carbohydrates: 8g
