The perfect cheesecake can be made without any sugar added – don’t you believe it? It’s true. The best Blueberry Cheesecake ever!
For the base:
7 oz. (200g) butter cookies (sugar-free)
1/4 cup (60g) butter, melted
For the cheesecake filling:
21 oz. (600g) cream cheese, at room temperature
5.3 oz. (150g) Greek yogurt, room temperature
1/2 cup (100g) xylitol (or sugar)
2 tbsp. cornstarch
zest of 1 organic lemon
3 large eggs, at room temperature
1/2 tbsp. lemon juice
1 tsp. vanilla extract
9 oz. (250g) blueberries (fresh or frozen & defrosted)
For the blueberry topping:
10.6 oz. (300g) blueberries (fresh or frozen & defrosted)
2 tbsp. xylitol (or sugar)
1 tbsp. cornstarch
1 tbsp. lemon juice
1/2 tsp. vanilla extract
1. Before you start make sure the ingredients are all at room temperature and the blueberries are defrosted if you use frozen ones instead of fresh ones.
2. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) springform tin lightly and line with a piece of baking parchment. Set aside.
3. Add the cookies to a freezer bag and crush them with a rolling pin until you get very fine crumbs. Melt the butter, let cool down a bit, then add to the cookie crumbs and mix until the crumbs are evenly moist. Transfer to the prepared springform tin and press to the bottom and sides to create a nice crust. Place in the oven and bake for about 10 minutes. Take out and reduce the heat of the oven to 300°F (150°C).
4. For the filling mix the cream cheese and Greek yogurt in a large bowl until smooth. Mix the xylitol (or sugar) with the cornstarch, and lemon zest, add to the bowl and mix in. Add the eggs, lemon juice, and vanilla extract and mix everything until well combined. If you are using frozen and defrosted blueberries make sure to drain them properly, add them to the bowl, and fold in. Pour the batter into the pre-baked crust and smooth out the top. Place in the center of the oven and bake for about 75-80 minutes. The edges should have set but the center should still wobble if you move the tin. Turn off the oven, open the oven door a bit and leave the cheesecake in there for another 30 minutes to cool down, then take out and let cool down completely. When cooled, place in the fridge for at least 4 hours or overnight.
5. For the blueberry topping you can use fresh or frozen blueberries. Let frozen berries defrost and catch the juices coming from the berries. Add xylitol (or sugar), cornstarch, lemon juice, and vanilla extract to a pot and mix to combine. If you use fresh blueberries add about 2 tbsp. of water to the pot as well, if you use defrosted berries use the liquid from the berries. Add with the blueberries to the bowl and heat up until the liquid in the pot thickens and the blueberries are a bit softer and coated with sauce – you want everything to be thick and not too runny. Let cool down a bit.
6. Remove the cheesecake from the tin and place it on a serving plate. Pour the blueberry topping over the cheesecake. Place in the fridge for about 20-30 minutes before serving.
Keywords: blueberry, cheesecake, cake, sugar-free