A thick and creamy keto blueberry cheesecake with ribbons of blueberry compote throughout. A delicious combination of both beauty and flavor.
A common complaint when making cheesecake is that it inevitably cracks as it cools. This can certainly ruin the presentation but it has no effect on its taste. I’ve found two simple tricks that keep my cheesecakes creamy and smooth.
don’t over mix your ingredients
It’s easy to throw all your ingredients into a mixer and crank it to high thinking it’ll just mix everything better. Well what you’re doing is incorporating air into the batter which then makes it too fluffy. You’re wanting to have a dense batter so it doesn’t crack from all the trapped air. So be sure you keep your mixer speed on low to medium and only mix for long enough to incorporate all the ingredients.
cooling too quickly
The second tip I have to prevent cracking is to cool your cake as slowly as possible. I do this in three steps
- After baking for about an hour, turn the heat off in your oven and open the door to cool for an hour
- Remove the cheesecake and set on a cooling rack for an additional hour
- At that point you can store the cake in the refrigerator to cool overnight.
This cooling process gives the cake time to drop in temperature slowly, further helping it from developing cracks.
So what if you do both these tricks and still get a few cracks?! Well you can take an offset spatula and warm it under hot water. Then simply press the metal over the cracks to smooth them over. This will cover them up for a smooth top. And if all else fails, cover the entire thing with whipped cream!
There are certainly other tips that help like water baths and quality ingredients, but I’ve found if I stick to the above steps, I get a perfect cake every time. Just remember, with great power comes great responsibility, just don’t go making too many of those perfect cakes.
Feel free to swap the blueberries with strawberries like I did with this version. It’s a blank slate for your creativity. The base cake can be made and used for a variety of your creations.
Keto Blueberries & Cream Cheesecake
- 18 oz fresh blueberries
- 3 tbsp water
- 2 tbsp Lakanto granulated sweetener
- 1 tsp lemon juice
- sprinkle Konjac Flour (xantham gum also works)
- 2 cups almond flour
- 1/3 cup butter melted
- 3 tbsp Lakanto granulated sweetener
- 1 tsp Vanilla Extract
- 32 oz cream cheese room temp
- 1.25 cup powdered erythritol
- 3 large eggs room temp
- 1 tsp lemon juice
- 1 tsp vanilla
- 16 oz sour cream room temp
- In a saucepan, combine blueberries and water over medium heat. Cook until blueberries are softened (5 min)
- Add sweetener, lemon, konjac flour stir for about a minute.
- Add mixture to a small bowl and roughly mash the blueberries
- Preheat oven to 350F and grease a 9” springform pan
- Stir all ingredients for the crust in a medium bowl and press the dough into the prepared pan
- Cook in oven for 10-12 minutes until barely golden. Let cool completely.
- Lower oven to 300F
- With a paddle attachment., beat the cream cheese and powdered sweetener at medium-low until fluffy. Add eggs, one at a time, while continuing to beat. Add lemon, vanilla and sour cream to batter and mix through.
- Pour 3/4 of the blueberry compote mixture into the batter and slowly stir 1-2 times. I like the look of blueberry ribbons in the cake so I do not over mix.
- Pour filling into pan and over the crust, smoothing the top with a spatula
- Drizzle a bit of the remaining compote on top and carefully swirl the top with a butter knife.
- Bake for 1 hour.
- Open oven door and let cool for one hour, and further cool on wire rack to room temperate before placing in refrigerator to cool overnight (this prevents it from cracking).
- Serve with whipped cream and fresh blueberries.