Ingredients
9 inch spring-form pan
For Crust
2 1/2 cups pecan flour or pecans to turn into pecan flour
1/2 cup melted butter
1 1/2 tablespoons Swerve Brown Sugar
1 1/2 tablespoons Stevia
2 tablespoons cinnamon
For Filling
3 – 8oz packages cream cheese (room temp)
1 cup Stevia
1 cup sour cream
3 tablespoons all purpose flour
The zest & juice of 1 lemon
3 large eggs (room temp)
2 large egg yolks (room temp)
2 cups blueberries
For Topping
1 – 2 tablespoons flour
2 tablespoons water
1 cup blueberries
1 teaspoon lemon juice
Instructions
For Crust
Preheat the oven to 325 degrees F.
Pour pecan flour into mixing bowl. (To make pecan flour watch video. Blend pecans to flour consistency).
Mix in all ingredients.
Place parchment paper in the bottom of spring-form pan.
Spray the sides of pan with cooking spray.
Pour crust mixture into pan.
Pat the mixture out until the bottom is covered. If you want the crust to go up the sides of the cheesecake then pat up the sides on the pan.
Place crust in oven for 10 minutes.
Remove from oven and let cool.
Turn oven down to 300 degrees.
Once cooled prepare for a water bath.
I place the spring-form pan in an oven bag and then add a layer of aluminum foil over that for extra protection.
Then place the spring-form pan into a large pan. I use a larger cast iron skillet.
For Filling
Place cream cheese in a large mixing bowl.
Mix until smooth.
Add in flour & Stevia & mix until smooth.
Add in the sour cream, lemon zest, and lemon juice and continue to mix on low speed until combined.
Add eggs one at a time and mix before adding the next.
Fold in the blueberries.
Pour the filling onto the crust.
Double check to make sure spring-form pan is ready for water bath. Make sure everything is wrapped where it won’t leak.
I’m using a cast iron that I’m putting the spring-form pan in. I will fill the cast iron with water until the spring-form has water a little over half-way up the side.
Place in the oven for 1 hour and 15 minutes.
Turn oven off and leave the cheesecake in the closed oven for 30 minutes.
After 30 minutes, open the door slightly and leave the cheesecake in for another 30 minutes.
Once that time has passed, remove the cheesecake from the oven.
Remove the water bath materials as soon as it is cool enough to touch.
Place cheesecake in the refrigerator to continue cooling.
For the Topping
Over medium heat pour blueberries into sauce pan.
Mix together water and flour and pour in.
Mix in remaining ingredients.
Mix until the sauce thickens.
If it does not thicken enough add an additional tablespoon of water and flour mixed together.
Once thickened, remove from heat.
Place in the refrigerator to cool.
Once cheesecake and topping has cooled. Pour the topping on the cheesecake. Garnish with sugar free whipped topping.