Swirl Waterdrop Blueberries Cheesecake
Who like cheesecake? I have always been a big fan of cheesecake and I am glad I still get to enjoy it on a Keto/LCHF way of eating! The crust and filling taste very close to the real thing to be honest! Got to give credit to all amazing Keto/LCHF chefs who spent their time on creating these yummy treats! I freeze the extra ones and put in microwave for 20 seconds(each square) and Viola!
Originally we found the recipe on https://www.ibreatheimhungry.com/easy-keto-blueberry-cheesecake-bars-low-carb/. The chef has made some amendments to the recipe below.
INGREDIENTS
For the crust:
6 tablespoons butter, melted
2 cups almond meal
1 teaspoon grated lemon zest
1/4 cup granulated xylitol sweetener
For the cheesecake filling:
500g full fat cream cheese
2 large eggs
1/2 cup granulated xylitol sweetener
1 tablespoon fresh lemon juice
1 teaspoon berry water drop
For the blueberry swirl:
1/2 cup fresh or frozen blueberries
1 tablespoon lemon juice
INSTRUCTIONS
For the crust:
Preheat the oven to 175°C.
Combine the melted butter, almond meal, sweetener and lemon zest in a medium sized bowl and mix well.
Transfer the crust dough to a 9 x 9 pan lined with baking paper or foil (this will make removing the bars much easier.
Press the crust firmly into the bottom of the pan.
Bake the crust for 8 minutes.
Remove from the oven and set aside to cool.
For the cheesecake filling:
Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
Combine the blueberries and lemon juice in a small blender cup and blend until mostly smooth.
Drop spoonfuls over the top of the cheesecake mixture.
Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
Bake the cheesecake bars at 175°C for 40 minutes, or until set.
Remove from the oven and cool.
Chill for at least 2 hours, preferably longer before cutting into squares to serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
