I’ve made no-bake cheesecake in the past but this was my first attempt at a baked cheesecake. I think it came out really well.
Prep: 10 mins
Cook: 50 mins
2 tbs butter
1/2 cup almond flour
2 8oz pkg cream cheese, softened
3/4 cup Splenda or liquid equiv
1 tsp vanilla extract
1 tsp almond extract
1/3 cup frozen blueberries
2-3 tbs water
A few sprinkled of xanthan gum
1Combine butter and almond flour and press into the bottom of a 8″ spring-form pan. Bake at 350 for 7-10 mins till slightly brown
1With a hand mixer combine cream cheese with eggs. Add extracts. Pour on top of cooled crust.
2Bake for 30-35 mins until golden around the sides and slightly firm in the center.
1Bring the berries and water to a simmer.
2Whisk mixture constantly while sprinkling in the xanthan gum until it thickens. I keep my xanthan gum in a salt shaker which helps prevent clumping, but also means I don’t have an exact measure. Prob less then 1/8 tsp.