Ingredients for Crust:
2 Cs. Almond Flour
½ C. Sliced Almonds
½ C. Swerve Granular
½ t. Salt
½ C. Butter Melted
Easy Directions: Combine all the ingredients. Place firmly in heavily greased or sprayed springform pan or round pan. Prick the top with a fork. Bake for 15 minutes at 325. Let cool.
Ingredients for Filling:
32 oz. Cream Cheese
1 C. Swerve Granular
3 T. Flour (I admit to using all-purpose flour, but almond or coconut flour can be used)
1 C. Sour Cream
¼ C. Lemon Juice
3 Egg Yolks
1 Pint Fresh Blueberries
¼ C. Heavy Whipping Cream
In an electric mixing bowl, combine the cream cheese and Swerve. Add in the flour and combine. Add in the sour cream, heavy whipping cream and lemon juice, combining until smooth. Add in one egg at a time, while continuing to mix. Do the same with the egg yolks. Fold in blueberries.
Pour mixture onto crust. Set aside. On a baking sheet or larger baking pan, fill the pan with a water bath, about enough water to do ½ to the top of the cheesecake pan. Place the cheesecake pan onto the water bath pan. Bake at 300 for 85 minutes. Do not open the oven! Set a timer and let it be! After the initial 85 minutes, turn off the oven and the leave the oven door closed for an additional 30 minutes. Set a timer and let it be.
After 30 minutes, crack the oven door slightly. And, let the cheesecake rest again for another 30 minutes. Set a timer and let it be. Remove the cheesecake and place just the cheesecake pan in the refrigerator for at least 3 hours.
I topped our cheesecake with an additional blueberry topping. In a small saucepan, I placed a pint of blueberries, ½ C. Swerve Granular and ½ C. water. Bring to a boil, stirring constantly. Let boil for 2-3 minutes. Add 2 T. corn starch and stir. Let sit. When serving cheesecake, add blueberry topping.
In addition, I topped our cheesecake with a whipped topping. Using my electric mixer, I mixed 1 C. heavy whipping cream with ½ C. Swerve Confectioner’s and beat until peaks.