Keto Blueberry Cheesecake Mousse Recipes

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium to large bowl, stir together the almond flour and Besti.
• In a small bowl in the microwave, or a small saucepan on the stove, melt the butter. Stir in the vanilla.
• Stir the melted butter into the almond flour mixture, until combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let the crust cool for at least 10 minutes.
• Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy.
• Beat the eggs, one at a time. Beat in lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high a speed will introduce too many air bubbles, which we don't want).
• Gently fold in 1 cup (148 g) of blueberries.
• Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the cheesecake on the counter a few times to release any air bubbles.
• Bake for about 45-55 minutes, until the center is almost set, but still jiggly. A water bath is not necessary, but you can use one if you like.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges (don't remove the springform wedge yet). Cool on the counter at room temperature.
• Refrigerate for at least 4 hours (preferably overnight) until completely set.
• In a medium saucepan over medium heat, combine 1 cup (148 g) of blueberries, lemon juice, Besti Powdered, and lemon zest. Bring to a gentle boil, then simmer for about 10 minutes, mashing the sauce as the berries soften, until the blueberries start to break down and a sauce forms.
• Stir the remaining 1 cup (148 g) of blueberries into the sauce and heat for 2-3 minutes, until the whole blueberries are soft, but not mushy. Remove from the heat and let the sauce cool completely at room temperature.
• Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the side of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
• Spoon most of the liquid part of the blueberry sauce over the cheesecake. Arrange the whole blueberries on top. Use any leftover sauce for serving.