Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)
This blueberry swirl cheesecake is a great dessert for special occasions and summer get together!
Servings 1 Cheesecake
- 1 ½ Cup Blueberries
- 8 Tbsp. Erythritol
- 1 Tbsp. Bob's Red Mill Organic Coconut Flour
- Juice of ½ lemon save the other half for filling!
- 8 oz. Walnuts
- ¼ Cup Erythritol
- 6 Tbsp. Butter
- 2 Lbs. Cream Cheese 4-8oz. pkgs.
- ¼ Tsp. Salt
- ½ Cup Erythritol
- 4 Eggs
- Juice of ½ lemon
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.
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.
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.
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 | 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