Sugar Free Blueberry Cheesecake

Merry Christmas Everyone! I know I am days too late but its better than never, right? Anyway, I got way too busy this season amidts all the shopping and baking that had to be done. I somehow neglected my blog. I also got a new hobby that also eats away my blogging time, I'm now into scrapbooking and I'm finding a way to merge this blog with that blog so I'm only maintaining one blog much less hassle for me and I get to update it more often. So please bear with me as I try to decide what to do.

With all the hustle and bustle of the season, I wanted to make something simple and yet delicious and my mind automatically screams cheesecake! I was thinking of making it grand and tall and make a New York Style Cheesecake but I seemed to lucked out since I couldn't find any sour cream! Maybe all the cheesecake makers that sells in the bazaars bought them all. my fall back recipe is my all time fave Blueberry Cheesecake. This cheeseckae looks deceiving because its not as tall as american style cheesecakes but the taste and texture make up for its lack of physical stature.
Since I love blueberries so much, before baking I swirled in some blueberries. Though I think next time I'll make a swirled blueberry cheesecake I'll go with a simple sour cream topping, so as you are eating it you would see the blue berries. Although blueberry lovers would prefer the blueberries as a topping. :)

Since blueberries are not that common here and if I do see some in the market, they cost an arm and a leg and feels like a shame to bake with them. Whenever I get lucky and find them in the market, I eat them all natural :)

My go to recipe is from Tyler Florence

  • 2 cups ground graham crackers
  • 1/2 tsp cinnamon
  • 1 stick unsalted butter
  • 2 8-oz cheesecake
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 tsp vanilla
  • 1 can blueberry topping
Preheat the oven to 325 degrees F.
    In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
      Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
        For the Filling:
          In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
            Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
              Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
                Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.


                I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!

                1 comment:

                1. That cheesecake looks so yummy. Thanks for sharing. And thank you for leaving a comment on my blog.