Blueberry Lemon Cheesecake
- For the crust:
- 1/2 cup nut flour (hazelnut, almond, pecan, walnut)
- 1 /c cup unsweetened coconut
- 1 T. sugar
- 4 T. butter, melted
- For the cheesecake:
- 16 oz cream cheese
- 1 c. Stevia (or organic sugar)
- 1 cup Greek yogurt
- 4 eggs
- Juice and zest of one large lemon
- 1 t. almond extract
- 2 t. vanilla bean powder
- 1 cup fresh blueberries
- For the sauce:
- 1/4 cup fresh blueberries
- 2 T. water (or more to thin as desired)
- 2 T. Stevia (or organic sugar)
Heat oven to 375 F. Grease the bottom of a springform pan. Mix the crust ingredients and press into the bottom of the prepared pan. Bake for 15 minutes. Then remove and cool completely.
For the cheesecake, using a mixer, cream the cream cheese until smooth and creamy. Add the sugar and mix until creamy. Add the rest of the ingredients in order (except blueberries), mixing as you go and scraping the sides of the bowl. Stir the blueberries in and spread onto the cooled crust.
Bake at 350 F for one hour. Then shut the oven off and leave the cheesecake in the oven for another hour. Remove and cool completely (even over night in the refrigerator) before serving.
Blend the sauce ingredients and top the cheesecake before serving. Add whip cream if desired.