Prep 10 mins
Cook 40 mins
credit goes to http://www.womens-menopause-health.com/perimenopause_symptoms.htm
- 473.18 ml finely ground almonds
- 59.14 ml oil
- 2.46 ml salt
- 59.16 ml flour
- 3 (680.38 g) package cream cheese
- 3 eggs
- 473.18 ml blueberries
- 118.29 ml sour cream
- 16 packet stevia
- Mix together almonds, oil, salt and flour and press into a springform pan to form the crust.
- Mix together the remaining ingredients and pour on top of the crust.
- Bake at 400 degrees for 15 minutes, then 350 degrees for another 25 minutes until the top is lightly golden.
- Cool for one hour.
This is quite good! And I love that it is not too sweet- perfect for me. But if someone wanted sweeter, just drizzling blueberry syrup over the top would be excellent. The size of springform pan is missing from the instructions, so I estimated the amount of ingredients and chose an 8-inch pan which turned out to be perfect, giving the right height. I also had to bake the cheesecake another 30 minutes before it set up (70 minutes baking time total), so I would advise anyone to use a toothpick test rather than cut it open to find it still runny. But overall,I would suggest this to anyone looking for a tasty lower sugar dessert. Thanks for sharing! ~Sue
It's not always easy to make a stevia recipe good. This one worked great. Fresh blueberries were quite expensive, so I opted to make plain cheesecake topped with thawed frozen blueberries. I halved the recipe and put it in a spelt pie shell, but I bet it would be great with the almond crust - or almonds and pecans. Oh - and I used 5 instead of 8 stevia packets. Everyone loved it, especially my dad who can't have sugar - he devoured three pieces!! Delicious, Rita!
I made this for my hubby and his friend who are not suppose to have sugar. They gave it a 5 star.