made this the other night when #2 son and his girlfriend came to dinner. It was a combination of several 'regular' cheesecake recipes that I adapted to LC with the addition of blueberries. Makes a large pie that serves 16 'typical' cheesecake wedges. Very moist and creamy, but not heavy.

Blueberry Cheesecake
CAKE:
Have all ingredients at room temperature
2 8 oz pkg cream cheese
8 oz sour cream
1/3 cup heavy cream
4 lg eggs
10-12 packets Splenda
1 TBSP SF vanilla
1/4 tsp salt
1 tsp ground ginger
1 cup blueberries

CRUST:
1 1/2 cups almond flour
6 TBSP melted butter
2 packets Splenda
1 tsp ground ginger

METHOD:
Combine almond flour with melted butter, Splenda and ginger. Press dough into a deep dish pie pan or a springform pan if preferred. Bake at 350 F for 10 minutes. Cool.

In large bowl combine cream cheese and sour cream with electric mixer until fluffy. Continue mixing on low while adding heavy cream.

In small bowl lightly whisk eggs, add Splenda, vanilla, salt and ginger to eggs.

With mixer on low add egg mixture to cream cheese until combined and creamy.

Fold in berries, pour mixture into cooled pie shell.

Bake at 350 F for 40 minutes.

Turn off oven, leave door ajar for one hour. Take out cake and cool to room temperture.

Refrigerate overnight.

Slice into 16 equal slices and enjoy!

Carbs per slice: just under 5 net carbs.

sounds good - will try this next week when family comes over.

hope it turns out well for you

let me know if they like it!

Im Trying This Too, Without The Crust And Blueberries

Oh, no!!! You're more noble than I, Dee. I'm going to try it soon - with the crust and the blueberries!

Karen D.

actually, Dee, I was thinking about making it 'plain' without the blueberries next time I make it, but the crust is an important part of the texture/flavour, would hate to give that up.

but if you do make it that way, please let me know how it turns out!

Another idea would be to save the blueberries for later and serve them warm and on top after heating them with a T or two of butter. I will try this recipe -- thanks, VAgrrl!

my pleasure, GeoUSA

btw, where in Virginia are you? were you hit by Monsieur Gaston this week?