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Blueberry Cheesecake | Low-Carb & Traditional Recipe


16 oz Cream Cheese

2 Eggs (room temperature)

1 tbsp Lemon Juice

1 tsp Lemon Zest

3/4 C Sugar or Monkfruit Sweetener

Blueberry Sauce

1 C Blueberries

1 tbsp Sugar or Monkfruit Sweetener

1/2 Lemon Zest


1/2 C Crushed Shortbread Cookie or Graham Cracker Crumbs | or Almond Flour (low carb)

2 tbsp Sugar | or Monkfruit Sweetener

4 tbsp Melted Butter

Blueberry Sauce:

Combine all ingredients in a small sauce pot. Cook on medium-low heat for about 15 minutes or until blueberries have burst. Make sure to stir the blueberries occasionally to prevent any scorching. Once done, remove the blueberry sauce from the heat and allow to cool for at least 20 minutes.


  1. Preheat oven to 325 degrees. In a bowl, combine crushed cookie crumbs (or almond flour for low carb crust), sugar (or sweetener), and melted butter. Mix thoroughly with a spoon until the crumbs resemble wet sand.

  2. Pour crumbs into a 7 inch springform pan. Shape your crust layer by using the back of a spoon or a small cup to compact the crust into the pan. Make sure to level the crust. Set aside.

  3. In a mixing bowl, beat cream cheese for 2 minutes or until smooth in texture. Gradually incorporate sugar while mixing - follow with lemon juice and zest. Continue mixing for 4 minutes. Add room temperature eggs in one at a time while mixing. Scrape the sides of the bowl using a rubber spatula, and continue mixing for one minute.

  4. Pour cheesecake batter into the springform pan. Dollop half of the blueberry sauce onto the cheesecake batter and swirl in with a spoon. Set the other half of blueberry sauce aside.

  5. Cover the entire outside of the springform pan with foil. Place pan in a larger pan with hot water. Bake for 55 minutes to 1 hr 10 minutes. The center should have a slight jiggle. When done, leave the cheesecake in the oven with the oven door cracked for one hour.

  6. Remove the cheesecake from the oven and allow to cool completely on a counter for two hours or overnight in the fridge. Once cooled, remove the cheesecake from the pan and top with the rest of the blueberry sauce.

  7. Optional: Top this cheesecake with a stabilized whipped cream border for a touch of couture. Click here for the recipe.

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