Summery deliciousness! Wait, it’s February… I don’t think you really need to wait for summer to make this! In fact, if you need a bit of a sunny pick-me-up, this is perfect! I included all the components to this cheesecake, but you could take bits and pieces of this recipe to make it your own. For instance, you could just make the cheesecake plain with no blueberries. Add the lemon curd to have a lemon cheesecake. Or if you like strawberries, replace the blueberries with strawberries, and you have a strawberry cheesecake. Really, if you like cheesecake, make this recipe!
(The secret to a good cheesecake, by the way, is time. Once you mix the cheese and sweetener, turn your mixer to the lowest setting, and just go slow. It might take several minutes, scraping after you add each egg, but it will result in a smooth and ultra creamy cheesecake.)
1 cup THM Baking Blend
1/2 cup butter, softened
2 Tbsp THM Sweet Blend (or Pyure Organic Stevia mix or 3 Tbsp
1 large egg yolk
Heat oven to 400. Line bottom of 9 inch springform pan with parchment paper and spray with coconut oil spray. Mix all crust ingredients with fork until dough forms; gather into a ball. Press crust into the bottom of the pan and about 1-2 inches up the sides of the pan. Bake 8-10 minutes or until light golden brown. Cool.
3 packs reduced fat or regular cream cheese
5 Tbsp THM Sweet Blend (or Pyure Organic Stevia mix, or Truvia)
1 Tbsp vanilla
1/2 cup sour cream
1/4 cup heavy cream
Blueberry compote mix (recipe below)
Beat cream cheese and Sweet Blend until smooth. Add eggs one at a time and mix on low until each egg is incorporated. Add vanilla, sour cream, salt, and cream and mix until completely blended. Pour into prepared crust. Carefully spoon small blobs of blueberry compote onto the top of cheesecake mixture, then use a knife to swirl the blueberry mixture into the cheesecake, being careful not to cut into the bottom crust. Bake at 350 for 10 minutes, then 300 for 35 minutes. Turn oven off and let sit for an hour. Transfer to refrigerator.
1 cup blueberries (fresh would work, but I used frozen because that’s what I had, and it worked just fine)
2 Tbsp THM Sweet Blend
1/2 cup water
1 tbsp lemon juice
Place all ingredients into a small saucepan, and heat to boiling. Use potato masher to mash up blueberries. Boil on low for 5-10 minutes or so until it is thick. Take off heat and let cool. (Best to do this step before the cheesecake step, or you’ll end up sticking it in the freezer for a few minutes to cool it down faster, like I did!)
Lemon Curd Topping
1/2 cup plus 2 Tbsp butter
1 cup egg yolks (it took me 15 yolks… yes, I made Trim Healthy Pancakes the next morning for breakfast!)
1 cup lemon juice
1 tbsp lemon zest
5 tbsp THM Sweet Blend (or more, depending on how sweet you like it)
Combine butter with lemon juice in saucepan over medium heat. Mix yolks and sweetener and temper with hot butter/lemon juice mixture. Put back on heat and whisk until it starts to thicken (DO NOT BOIL!). Add lemon zest and salt. Let cool in refrigerator. Top blueberry cheesecake with lemon curd topping .
You can adjust this lemon curd by adding more egg yolks to make it thicker, fewer yolks to make it thinner, water or heavy cream to make it thinner. You can also fold the lemon curd into whipped cream to make lemon mousse… That’s a dessert in and of itself! Even though I have been following the Trim Healthy Mama plan for about a year and half, I haven’t yet put whipped cream on this cheesecake, simply because it is so decadent and such a heavy S without it! I feel it would definitely be way too calorie dense to eat, although I might make an exception if it were my birthday or something special like that! Happy eating, and hopefully I can make this again so I can eat it again, um, I mean, take a picture of it just for this post! 🙂
Affiliate note: I did include some affiliate links on this page. If you order from Trim Healthy Mama, it won’t cost you any extra, but it will give this stay-at-home mom a bit of commission!