Blueberry Cheesecake for Carb Counters
Satisfy your cravings with the perfect low-carb dessert.
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Recipe Details:
Servings 8
Prep Time: 15 min
Cook Time: 27 min
2 tablespoons dry breadcrumbs
3 packages (8 oz. each) cream cheese
2 eggs
2 tablespoons milk
2/3 cup granulated non-nutritive sweetener
1 tablespoon vanilla extract
Sour Cream Topping, recipe follows
Sour Cream Topping:
1 cup sour cream
1/2 cup granulated non-nutritive sweetener
1/2 teaspoon vanilla extract
Blueberry Sauce:
2 cups Naturipe® Farms blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon water
Preheat oven to 375°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with breadcrumbs and tilt to cover evenly. In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18 to 20 minutes; cool 10 minutes. When pie is set, spread the sour cream topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
Sour Cream Topping: In a small bowl, stir sour cream, granulated non-nutritive sweetener and vanilla extract.
Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with sugar (or granulated non-nutritive sweetener), lemon juice and water until berries are soft, about 5 minutes; chill.
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 15 min
Cook Time: 27 min
Ingredients
Cake:2 tablespoons dry breadcrumbs
3 packages (8 oz. each) cream cheese
2 eggs
2 tablespoons milk
2/3 cup granulated non-nutritive sweetener
1 tablespoon vanilla extract
Sour Cream Topping, recipe follows
Sour Cream Topping:
1 cup sour cream
1/2 cup granulated non-nutritive sweetener
1/2 teaspoon vanilla extract
Blueberry Sauce:
2 cups Naturipe® Farms blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon water
Directions
Cake:Preheat oven to 375°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with breadcrumbs and tilt to cover evenly. In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18 to 20 minutes; cool 10 minutes. When pie is set, spread the sour cream topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
Sour Cream Topping: In a small bowl, stir sour cream, granulated non-nutritive sweetener and vanilla extract.
Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with sugar (or granulated non-nutritive sweetener), lemon juice and water until berries are soft, about 5 minutes; chill.
Recipe courtesy of U.S. Highbush Blueberry Council.
Nutritional Info
Calories: 413; Fat: 36 g; Carbohydrates: 13 g, Dietary Fiber: 1 gThese recipes do not take into consideration any food allergies that you may have. Please carefully consider which recipes you try, especially if you have food sensitivities or allergies. Consume these recipes at your own risk. Naturipe has no liability if you consume foods to which you are allergic.
Blueberry Cheesecake for Carb Counters
Blueberry Cheesecake for Carb Counters
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