No long-winded recipe intro needed here: this is a creamy, delicious keto blueberry cheesecake that will make 8 people VERY happy! Be sure to also check out my Keto Lime Cheesecake Tart (and if that isn’t your vibe, check out the Low-carb Chocolate and Raspberry Tart)
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Carbs 4.3g | Fat 35g | Protein 5.7g
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*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!
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Keto Blueberry Cheesecake
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Mix the almond flour and the (first reference to) sweetener in a bowl. Gently melt the butter in a small pan on the stove top, then pour into the almond mixture. Combine well, then tip into a deep, greased and lined loose-bottomed / springform tin (18cm / 7-in diameter). Press the mixture down to form a compact, even layer on the bottom.
- Bake in the oven for 10 minutes, then remove and allow to cool.
- In the meantime, place the blueberries in a small pan and add a tablespoon of water. Cook them over moderate heat for 5-10 minutes, then use a potato masher to crush them. Continue to cook until you have a thick puree. Set aside to cool.
- Place the cream cheese, the (second reference to) sweetener and lemon juice in a bowl. Whisk well to combine and set aside.
- In a separate clean bowl, whip the double cream to semi-soft peaks. Set aside.
- Boil the kettle and pour two tablespoons of hot water into a ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I place the ramekin inside a larger bowl and filled the larger bowl with more boiling water - this assists the gelatine dissolving).
- Leave for 3-5 minutes, using a chopstick or fork to mix several times.
- It must be completely dissolved and look like this before using >
- Essentially, you should now have the following items:
- Add the warm, melted gelatine to the softly whipped cream and whip once more to fully combine - then immediately fold the cream cheese mixture into the cream mixture. Fold in the blueberry puree and fill the springform tin with the mixture. Place into the fridge overnight to set (or at least 6 hours)
- Release the cheesecake from the springform tin and peel away any parchment used to line the tin. Serve topped with additional blueberries, if desired (not included in macros).
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Calories 353Kcal / 1477kJ
Eggs (may be found in some brands of cream cheese - check label)
Sulphites (may be found in the powdered gelatine - check label)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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