Eat to Feel GREAT

Lemon Blueberry Cheesecake....

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Breakfast Desserts

Ingredients


For the Jam

  • 1 1/4 cups blueberries divided
  • 2 Tablespoons raw honey
  • 2 teaspoons lemon juice freshly squeezed

For the Crust

  • 11/2 cup gingersnap cookie crumbs
  • 2 Tablespoons monk fruit sugar 
  • 4 Tablespoons butter melted

For the Filling

  • 1/3 cup monk fruit sugar 
  • 2 tablespoons lemon juice
  • zest 1 lemon
  • 1/4 cup raw honey 
  • 2 packages cream cheese
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh blueberries for garnish

Directions


For the Jam

  • Add the blueberries, sugar, honey and lemon juice to a small heavy-bottomed pot and bring to a boil over medium heat. Simmer for 12 minutes, stirring frequently, until it thickens slightly and berries turn dark.
  • Remove jam from heat and cool. It should yield about 1/2 cup of jam. 

For the Crust

  • Preheat the oven to 350°F.
  • In a small bowl, combine the gingersnap crumbs, monk fruit sugar with the melted butter.
  • Line a 9 x 5" loaf pan with parchment paper. Press the crumbs into the bottom of the pan.
  • Bake crust for 10 minutes, then cool completely on a wire rack.

For the Filling

  • Reduce the oven temperature to 300°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the monk fruit sugar and cream cheese until smooth, about 2 minutes.
  • Crack the eggs into the mixer and lemon juice. Stir on low speed until just barely combined.
  • Remove the paddle attachment, and stir in the sour cream with a spatula. Do not overmix.
  • Scrape the cheesecake filling into the cooled crust, and smooth out the top with your spatula.
  • Dot the cooled blueberry jam over the surface and use a butter knife to drag it through the batter, creating a swirled effect. 
  • Place the pan in the centre of the oven, and bake for 60-70 minutes, or until the cake is mostly set, with a slight jiggle in the middle. Try not to open the oven door during the baking process.
  • Turn off the oven, open the door, and let the cake slowly cool in the oven for 15 minutes. This prevents cracking from cooling too quickly. THIS STEP IS A MUST it works.
    Remove from oven and cool completely on a wire rack. Cover loosely and chill in the refrigerator overnight.
  • To serve – sprinkle fresh blueberries over top, cut into 2-inch squares, and serve.

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