I freaking LOVE cheesecake… any kind of cheesecake really, afterall; what isnt there to love about cheese AND cake! I have had a jar of Great Lakes Gelatine hidden in my pantry (Narnia) for a year now – I had every intention of creating a few recipes for people who wanted to incorporate some healthy grassfed gelatine into their diets, but I never got around to it and it got lost in Narnia… then Michael cleaned out the pantry… and then I started craving cheesecake… and now here we are. This recipe is ideal for people following the low carb/high fat lifestyle, but it is also suitable for people who are gluten free, sugar free or just want to eat a delicious cheesecake. These are only 2.8 g carbs total per serve. Love Nik xx
skinnymixer's Low Carb Cheesecake with Blueberry Sauce
- 250 g | 8.8 oz cream cheese softened
- 200 g | 8.8 oz pure cream
- zest of 1 small lemon + 1 tbsp lemon juice
- 1 tsp vanilla extract
- 6 natvia sachets 12 g or 0.4 oz or preferred sweetener
- 1 tbsp quality grass fed gelatine such as Great Lakes
- 4 tbsp boiling water
Blueberry Sauce Ingredients
- 100 g | 3.5 oz frozen blueberries
- 2 natvia sachets 4 g or 0.1 oz or preferred sweetener
- 1 tsp lemon juice
- Insert butterfly. Add cream cheese, cream, lemon zest, lemon juice, vanilla and natvia to mixer bowl. Whisk for 3 min/speed 4/MC on. While this is whisking, disolve your gelatine in the boiling water and stir with a fork to ensure no lumps.
- Scrape bowl down and slowly add gelatine to the mixture while processing for 30 sec/speed 4/MC off.
- Pour mixture into prepared muffin cases or silicone moulds and put in the fridge. In my experience, the cheesecakes set within an hour.
Blueberry Sauce Instructions
- Rinse the bowl from making cheesecake and add all blueberry sauce ingredients. Cook for 5 min/100°C or 212°F/speed 1/MC off. You can use warm or cold.
At step 2 use speed 3. Note: If you wanted to blend at speed 4, don't use the butterfly and scrape down jug halfway through each step, then continue blending for remaining time