Lemon Blueberry Cheesecake

Cheesecakes are one of my favourite indulgences, and super-easy to make. All you need is a box of cream cheese (the full-fat kind), one egg and your favourite flavouring (vanilla and lemon in this case). Top with your favourite fruit or jam. I like to add heavy cream or sour cream to lighten the consistency.

INGREDIENTS (6 servings)

For the cake:

  • 1 large egg
  • 125g (4 oz) cream cheese
  • 40mL heavy cream
  • 15mL lemon juice
  • 1 tsp vanilla extract
  • 40g blueberries (fresh/frozen)
  • 3g sweetener (stevia)

For the crust (assumes 6.5” pan)

  • 15g unsalted butter
  • 30g almond flour
  • 1 tsp almond extract (optional)
  • 1.5g sweetener (optional)

INSTRUCTIONS

Crust assembly:

  1. Melt butter and add almond extract.
  2. Add dry ingredients and mix well.
  3. Press dough into the bottom of the pan.
  4. Bake at 180°C/350°F for a few minutes.
  5. Cook until golden brown, be sure not to burn!
  6. Add sweetener for a more “cookie” base.

Cake assembly:

  • Whip up cream cheese, egg, heavy cream, vanilla extract and sweetener. Mix well and remove lumps.
  • Crush berries in a separate bowl, add a scoop of cream cheese mixture.
  • Pour plain cream cheese mixture over crust.
  • Swirl blueberry mixture on top (don’t over-mix).
  • Bake at 160°C/330°F for about 15 minutes.
  • Let cool in the oven for another 15 minutes.
  • Refrigerate overnight before serving.

NOTES

  • Adjust sugar, berries, lemon juice and serving size according to taste and macro allowances.
  • Bring cream cheese and eggs to room temperature before mixing.
  • Double recipe for larger pan or thicker crust.
  • Substitute almond extract for vanilla (or omit).
  • Use a springform pan or pan w/removable bottom.
  • Line pan w/parchment paper or butter to prevent sticking.

BONUS TIPS

  • For lower carb option → eliminate berries or reduce lemon juice (plain vanilla cheesecake).
  • For lower far option → swap heavy cream for sour cream, or omit completely.
  • Lemon cheesecake pairs well with blueberries, strawberries or raspberries. You can use fresh or frozen, or even substitute with low-sugar jam.
  • My cheesecake always cracks, but I don’t care (I use an infrared oven without water bath). If this bothers you, be sure to use a water bath or bain-marie.

MACROS PER SERVING (1/6 wedge)

165 cal | 15g fat | 3g net carbs | 4g protein

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