Directions
- Prepare the crust: Preheat your oven to 160°C (320°F). Line an 8-inch springform pan with your chosen pie crust and parchment paper for easy removal.
- Make the cheesecake filling: In a stand mixer, lightly beat the softened cream cheese until smooth. Be careful not to overbeat to prevent cracks.
- Add flavorings and sugar: Add almond flour, vanilla extract, sour cream, and the superfine sweetener. Mix until just combined.
- Incorporate the eggs: Add eggs one at a time, stopping once the mixture is smooth.
- Fold in blueberries: Gently fold the blueberries into the filling using a rubber spatula.
- Bake the cheesecake: Pour the filling into the prepared crust. Bake for 1 hour and 10 minutes, or until the top is set and the filling slightly jiggles when touched.
- Cool and refrigerate: Allow the cheesecake to cool completely, then refrigerate overnight for the best texture.
- Prepare the blueberry topping: Toss the blueberries with coconut flour in a small saucepan. Add water and heat until the mixture bubbles and thickens. Allow to cool slightly.
- Assemble: Once the cheesecake has chilled, pour the blueberry topping evenly over the top. Refrigerate for an additional 2 hours to firm up.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Chill Time: Overnight + 2 hours for topping
- Total Time: Approximately 14 hours
- Servings: 12 slices
- Difficulty: Medium
Variations & Substitutions
- Use a graham cracker crust, almond crust, or keto-friendly crust based on dietary needs.
- Swap blueberries for raspberries, blackberries, or a mixed berry topping.
- For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream.
- Add lemon zest to the filling for a citrusy twist.
Serving Suggestions
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