Low Carb Blueberry Cheesecake (Keto!!)

 

This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It’s so easy to make and so Delicious!!

Ingredients:

Blueberry Sauce

• 3 cups fresh or frozen blueberries
• 1/4 cup granulated sugar (50g)
• 1/4 cup water
• 1 tablespoon corn starch

Crust

• 2 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1 tablespoon granulated sugar

Filling

• 3 packages cream cheese (24 oz or 750g total), room temperature
• 2 cups sour cream or Greek yogurt
• 1 1/2 cups granulated sugar (300g)
• 4 large eggs
• 1 tablespoon vanilla

Instructions:

Blueberry Sauce

• In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan.
• Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes.
• Set aside to cool to room temperature (the fridge makes this go much quicker)

Crust

• Preheat oven to 325 degrees F and line a 9" Springform pan with parchment paper (pinch it in between the bottom and the sides)
• Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2" up the sides.
• Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275 degrees F.

Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add sour cream, sugar, eggs and vanilla and beat until smooth.
• Pour half of the filling into another bowl. Stir in 1/2 cup blueberry sauce.
• Pour blueberry cheesecake filling into prepared crust.
• Carefully pour plain cheesecake filling over the blueberry, drizzling back and forth to cover in an even layer. Spread to smooth.
• Drop teaspoons of blueberry sauce over the top of the cheesecake and gently swirl. Reserve remaining sauce for serving.
• Bake at 275 degrees F for 1.5-2 hours, until the outer 2" are set and the center is still somewhat jiggly.
• Turn oven off and let sit in warm oven for 1 more hour.
• Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
• Serve with whipped cream (optional) and remaining blueberry sauce.