this cheesecake is so low sugar, i’m enjoying a piece for breakfast! the filling is rich and smooth and because the fruit is not overwhelmed with added sweet stuff, you can actually taste the berries!
2 cups fresh blueberries
2-4 tbsp. honey
a squeeze of lemon juice
1 1/3 cup almond meal
¼ cup coconut flour
¼ tsp. cinnamon
dash of nutmeg
2 tbsp. ghee
1 tbsp. honey
3 8oz. blocks of full fat cream cheese, softened
¾ cup sour cream
1 tbsp vanilla extract
6-8 drops vanilla creme stevia
2-3 tbsp. grade A maple syrup
PREHEAT OVEN TO 300˚ F. LINE A 9” ROUND SPRING-FORM PAN WITH PARCHMENT PAPER.
On a medium heat, bring the blueberries, honey and lemon juice to a simmer. Gently mash down about ¾ of the mixture, keeping some blueberries whole. The cake is generally not very sweet, so I recommend starting with a few tbsp. of honey and adding more along the way if you prefer a sweeter taste! Remove from heat when the mixture has thickened slightly and is bright purple.
Combine the almond and coconut flour with cinnamon and nutmeg, combine well. Mix in the ghee and honey. Press lightly into the bottom of your pan.
In a large bowl mix together the cream cheese, sour cream and eggs until smooth. With a light hand stir in the vanilla, stevia and maple syrup, mix until combined, don’t over mix.
Pour cream cheese mixture into pan, add about ½ the coulis by the tbsp. full, swirling it within the cake mixture. Bake at 300˚ for about 45-50 min., rotating the pan after 25 min. Allow to cool fully before serving. Serve topped with the remaining coulis. Enjoy!