This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.
Blueberry-topped New York Style cheesecake is a classic and was easy enough to create by adapting my Keto Marble New York Cheesecake recipe (which is an 8″ one, and bakes in a counter-top convection oven). It can just as easily be made into a 10″ cheesecake by following the amount of cream cheese and egg and egg yolk in my New York Chocolate Cheesecake and baked either in a counter-top oven, if it is large enough or in a conventional oven.
Unless I am expecting more than a couple of people, I make the smaller one, because for me, “desserts” are a fare treat. A larger one would mean I would be enjoying it over several days, which may not be in my best interest, weight-wise.
Low Carb Blueberry Cheesecake
Ingredients
- Three 250 g (8 oz) pkgs cream cheese, room temperature
- 1/4 cup (60 ml) Truvia® (can use Swerve®, if preferred)
- 1/8 tsp salt
- 1/2 tsp real vanilla extract
- 3 large eggs, plus one egg yolk, room temperature
Blueberry Glaze
1 1/2 cups frozen blueberries
1 tbsp lemon juice,
1/4 cup low carb sweetener (I used Krisda Monk Fruit, granulated)
1.5 tsp tapioca starch, 2 tsp water
Instructions
Preheat the counter-top convection oven to 450 F. Make sure the fan on the oven is set to on’.
Prepare an 7 ” non-stick spring-form pan by lining with parchment paper and spraying well with a coconut oil spray.
In the bowl of a stand mixer using the flat paddle (or by hand) beat the packages of cream cheese one at a time until very well blended and add the eggs one at a time, continuing to blend. Don’t over mix once the eggs are added or the cheese cake may get a large crack as it cools.
Add the egg yolk, then the salt, Truvia® (or Swerve®) and some real vanilla, and complete the stirring by hand, using a spatula.
Have a pan that fits in the convection oven and that can be filled with water (for a water bath) and that can hold the springform pan. Pour the batter into the prepared springform pan and shake it gently to flatten the top.
Bake at 450 F for 12 minutes, then lower the heat to 200 F and make for another 35 minutes. Check during the last 5 minutes so as not to over-bake it.
While it is baking, prepare the blueberry glaze by putting the defrosted frozen blueberries, lemon juice and sweetener into a saucepan and heat over medium high heat while stirring. When it comes to a gentle boil, thicken with tabioca starch mixture and keep stirring until it is clear, shiny and thickened. Set aside until the cheese cake finishes baking.
When the cheesecake is done. remove it from the oven and top with blueberry glaze, then move it to a draft-free location to completely cool.
Transfer to the fridge to cool completely (best to cool overnight or two days ahead of time so the flavours fully develop).
Enjoy!
Based on 1/12 of the cheesecake, the macronutrient content is as follows;
- Carbohydrates: 18 g
- Protein: 15.6 g
- Fat: 423 g
In the bowl of a stand mixer using the flat paddle (or by hand) beat the packages of cream cheese one at a time until very well blended and add the eggs one at a time, continuing to blend. 
Turn off the heat of the convection oven and open the door slightly (not all the way, so cake does not get a draft), but leave it inside for 30 minutes, until partially cooled.
Prepare an 8 1/2 or 9″ spring-form pan by lining with parchment paper and spraying well with an oil spray.
In the bowl of a stand mixer using the flat paddle or by hand, beat the cream cheese until very well blended and add the eggs one at a time, continuing to blend. Add the egg yolks, then the salt, granulated erythritol, and real vanilla.
Remove the bowl from the stand mixer and fold in the melted, cooled chocolate.
Turn off the heat of the oven and open the door, but leave the cheesecake inside for 30 minutes until partially cooled.