Servings: 10 Slices
A creamy cheesecake on a giant cream cheese cookie for the base!
- ½ cup Butter unsalted, softened
- 4 oz Cream cheese softened
- ¼ teaspoon salt
- 1 egg
- ½ cup coconut flour
- 16 oz Cream cheese softened
- ½ cup Low carb sweetener
- 1 cup Cream, heavy or whipping
- 1 cup blueberries
- 1 lemon, juice
- ½ cup Blueberries
- 1 sachet gelatin/agar agar
- 2 tablespoons water
Mix the cream cheese and butter in a bowl and blend well.
Add the salt and coconut flour and mix well.
Line a springform cake tin with parchment paper.
Spoon the cream cheese mixture into the tin and press down.
Bake for about 20 minutes at 180C/350F until golden brown.
Cool and set aside
In a saucepan add the blueberries and water.
Bring to the boil and slightly mash the blueberries with a fork.
Remove from the heat and add the gelatine.
Stir thoroughly and set aside to slightly cool.
In a bowl add the cream cheese and sweetener and beat until smooth.
Blend the blueberries and lemon juice in a food processor or blender.
Add the blueberries to the cream cheese and stir until blended.
Whisk the cream until thick in another bowl.
Fold the cream into the cream cheese mixture.
Spoon on top of the cheesecake base
Pour the topping over the cheesecake mixture and smooth evenly.
Place in the fridge for at least 4 hours or overnight.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 314kcal | Carbohydrates: 10g | Protein: 6g | Fat: 28g | Fiber: 3g