Simple and delicious dessert with guilt-free fruit jam & fresh berries.
Preheat the oven to 180°C. Line a 9-inch (23cm) springform pan with parchment paper.
Stir the almond flour, melted butter, monk fruit sweetener, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Beat the cream cheese and monk fruit sweetener together at low to medium speed until fluffy. (Keep the mixer at low to medium the whole time making the filling; too high speed will introduce too many air bubbles, which we don't want.)
Beat in the eggs, one at a time.
Beat in the lemon juice and vanilla extract.
Pour the filling into the pan over the crust. Smooth the top with a spatula. If you want to ensure no air bubbles, tap the pan on the counter several times.
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Once completely cool, remove from the pan and decorate as desired.
Place all the ingredients in a medium size saucepan and mix well.
Bring to a boil and then let simmer for 10 minutes. The blueberries will have burst and broken down.
Using a potato masher, mash the blueberries until the desired consistency is achieved. If preferred, you can blend the jam until perfectly smooth with a food processor. Store the jam in a jar.
Pour the jam over a cut slice of the cheescake and decorate further with fresh berries of choice.
Enjoy!
Ingredients
Directions
Preheat the oven to 180°C. Line a 9-inch (23cm) springform pan with parchment paper.
Stir the almond flour, melted butter, monk fruit sweetener, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Beat the cream cheese and monk fruit sweetener together at low to medium speed until fluffy. (Keep the mixer at low to medium the whole time making the filling; too high speed will introduce too many air bubbles, which we don't want.)
Beat in the eggs, one at a time.
Beat in the lemon juice and vanilla extract.
Pour the filling into the pan over the crust. Smooth the top with a spatula. If you want to ensure no air bubbles, tap the pan on the counter several times.
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Once completely cool, remove from the pan and decorate as desired.
Place all the ingredients in a medium size saucepan and mix well.
Bring to a boil and then let simmer for 10 minutes. The blueberries will have burst and broken down.
Using a potato masher, mash the blueberries until the desired consistency is achieved. If preferred, you can blend the jam until perfectly smooth with a food processor. Store the jam in a jar.
Pour the jam over a cut slice of the cheescake and decorate further with fresh berries of choice.
Enjoy!
