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Blueberry Cheesecake

Submitted by: Mary on 01/17/2004
3518 views
2.28 avg rating
255 votes
 
 
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Ingredients

CRUST:

1 C Almond flour
2 T Splenda
1/4 C Butter, melted

CAKE:

2 (8oz) cream cheese, softened
1 C Sour cream
3/4 C Splenda
1 t Vanilla extract
2 T Almond flour
4 Eggs

TOPPING:

1 C Blueberries
1/4 C Davinci SF blueberry syrup

Directions

Combine almond flour, 2 T splenda, and butter. Pat mixture into the bottom of a 9 inch springform pan.



Mash cream cheese until soft and creamy.



Gradually beat in sour cream, 3/4 cup sugar, vanilla and almond flour.



Beat eggs in, one at a time, beating well after each addition.



Pour mixture into crust lined pan.



Bake in preheated 325 degree oven for 60 minutes. Until center is just set and firm.



Cool cake completely.



Gently run a knife around cake to loosen from pan.



Refrigerate overnight.



Remove springform pan sides.



In a mixing bowl, combine blueberries and davinci syrup. Using a potatoe masher, lightly mash blueberries mixed with the syrup until you have a thick mixute of crushed blueberries.



Spoon blueberry mixture over cheesecake and serve.

Servings

12

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

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