Friday, April 25, 2014

Blueberry cheesecake

The texture is a bit softer than the pb cheesecake but it's still good being a lowcarb cheesecake. Although I prefer the texture of the cheesecake that I made with peanut butter in it. 

1 8oz full fat creme cheese ( room temp)
1 egg
1/4 cup and 2 tbsp of granulated sweetener of choice
1 tsp of vanilla
1/4 tsp of salt
1/4 cup of frozen thaw blueberries ( I chopped mine really small and set it aside)

Preheat oven to 350F
In a deep bowl put the creme cheese, egg, sweetener and vanilla
Using electric mixer mix it till it's well combine
I put mine in a small silicone round baking pan, but you can use any small pan or cupcake cups
If you are going to use a non silicone mold I suggest line it with parchment paper so you can easily take it out or use one of those mold that is really intended for cheesecake
Then just top it with the chopped blueberries 
Put in another deeper and bigger baking pan
Add water around it, till almost 1/3 of your cheesecake pan
Baked for 30 minutes in a preheated 350F then turn off the oven and let it stay there for 10-15 minutes ( oven door close)
Then cool it down and it's important really important to put it in the fridge for atleast 12 hours 
Cover and forget it till the next day 
Use a warm knife to cut it
Mine have 6 small servings