skinnymixer's Low Carb Cheesecake with Blueberry Sauce
Prep Time1 min
Cook Time5 mins
Total Time5 mins
- 250 g cream cheese softened
- 200 g pure cream
- zest of 1 small lemon + 1 tbsp lemon juice
- 1 tsp vanilla extract
- 6 natvia sachets or 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 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
Remove the cheesecakes out of the fridge 10 minutes before serving so they have a chance to soften.
If you want to substitute the Natvia for your preferred sweetener, just make the mixture without the sweetener then add it in gradually - taste testing as you go, until your desired sweetness is achieved or the mixture is all gone - whichever comes first!
You can use any other kind of frozen fruit for the sauce if you prefer.
Thermy tip: need softened butter or cream cheese but forgot to take it out of the fridge? Instead of dirtying another dish, chuck it cubed in the thermy on 40°C or 105°F for 2 mins
Use your blunt blade for this recipe.
At step 1 use speed 3 and extend blending time until light and fluffy.
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
Serving: 85g | Calories: 201kcal | Carbohydrates: 2.8g | Protein: 4.8g | Fat: 18.9g | Saturated Fat: 12.1g | Sodium: 120mg