Ingredients
The following ingredients have 4 Servings
- 1 cup Blueberries
- 2 tbsp Erythritol (- see post for alternatives)
- 2 tbsp Lemon Juice
- 5 tbsp Water (-see post for important details)
- 16 oz Cream cheese
- ½ cup Sugar Free Powdered Sugar
- 1 tsp Vanilla Extract
- 1 ½ tsp Unsweetened Gelatin Powder
- 1 cup Heavy Cream-
Instruction
- Make the crust as indicated in recipe post. Allow the crust to set in a refrigerator.
- In a saucepan on medium heat, combine the blueberries, sugar alternative, the room temperature water (two tablespoons), and the lemon juice. As this heats, use the back of a spoon or similar utensil to carefully crush the blueberries while the ingredients heat. Once the ingredients are combined and the water has boiled off, remove the saucepan from the heat and allow to cool while you work.
- Next, in a mixing bowl, beat together the cream cheese, powdered sugar alternative, and vanilla extract until creamy. Once the ingredients in the saucepan have fully cooked you can carefully fold them into this mixture using a rubber spatula.
- Now, combine together the cold water (three tablespoons) with the gelatin in a new saucepan that is not yet heated.Stir this with a fork and allow it to sit for one minute before placing this saucepan on medium heat allowing for the gelatin to fully dissolve before removing it from the heat. Allow this to sit for two minutes and then stir this into the ingredients in the mixing bowl until just combined.
- Lastly, in a new mixing bowl, beat the heavy cream into soft picks. Note: for the heavy cream to whip, it must be cold. Next, use a spatula to incorporate it into the cream cheese mixture.
- Remove the crust from the refrigerator. Evenly spread the ingredients from the mixing bowl over the crust. Place the cheesecake into the refrigerator to set (about four hours).Serve with the optional topping recipe provided.
