Low Carb cheesecake with Blueberry-Pear topping.

So delicious, light, tangy... ;) Perfect for a sunny afternoon with friends. Taking with you to your lunchbox..

You'll probably be hungry, your friends will devour it as soon as they smell it...

You can also bake it for your boyfriend. Guaranteed ring :)

With Love.

AR.

Ingredients:

For the crust:

• 1 ½ cups almond flour

• ¼ cup melted butter

• 2 tablespoons powdered erythritol (or any low-carb sweetener of your choice)

• ½ teaspoon vanilla extract

For the filling:

• 450g cream cheese, softened

• ½ cup powdered erythritol (or any low-carb sweetener of your choice)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

For the blueberry-pear topping:

• 1 ½ cups fresh or frozen blueberries

• 3 middle matured pears

• 2 tablespoons water

• 1 tablespoon lemon juice

• 2 tablespoons powdered erythritol (or any low-carb sweetener of your choice)

• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 160°C. Grease a 9-inch (23cm) springform pan and set it aside.

2. In a mixing bowl, combine the almond flour, melted butter, powdered erythritol, and vanilla extract for the crust. Mix well until the mixture resembles coarse crumbs.

3. Press the crust mixture evenly into the bottom of the prepared springform pan. Bake it in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

4. In a large mixing bowl, beat the softened cream cheese and powdered erythritol for the filling until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon juice.

5. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.

6. Bake the cheesecake in the preheated oven for 40-45 minutes or until the edges are set and the center is slightly jiggly.

7. Remove the cheesecake from the oven and let it cool completely in the pan. Then refrigerate for at least 4 hours or overnight to firm up.

8. Meanwhile, prepare the blueberry topping. In a saucepan, combine the blueberries, water, lemon juice, powdered erythritol, and vanilla extract. Bring to a simmer over medium heat and cook for about 5-7 minutes, until the blueberries soften and release their juices. Remove from heat and let it cool.

9. Once the cheesecake has chilled and firmed up, remove it from the springform pan and transfer it to a serving plate. Pour the blueberry topping over the cheesecake, spreading it evenly.

10. Slice and serve the low-carb cheesecake with blueberry topping. Enjoy!

Note: You can also add a dollop of whipped cream on top for extra flavor, if desired.

Additionally... remember that we may have slightly different ovens, ingredients, apart from measurements... just let your intuition guide you. If you want to bake a cheesecake in a larger pan, increase the ingredients proportionally. Happy baking!