Low Carb Blueberry Cheesecake – classic New York Style

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

Blueberry-topped New York Style cheesecake is a classic and was easy enough to create by adapting my Keto Marble New York Cheesecake recipe (which is an 8″ one, and bakes in a counter-top convection oven). It can just as easily be made into a 10″ cheesecake by following the amount of cream cheese and egg and egg yolk in my New York Chocolate Cheesecake and baked either in a counter-top oven, if it is large enough or in a conventional oven.

Unless I am expecting more than a couple of people, I make the smaller one, because for me, “desserts” are a fare treat. A larger one would mean I would be enjoying it over several days, which may not be in my best interest, weight-wise.

Low Carb Blueberry Cheesecake

Low Carb Blueberry Cheesecake

Ingredients

  • Three 250 g (8 oz) pkgs cream cheese, room temperature
  • 1/4 cup (60 ml) Truvia® (can use Swerve®, if preferred)
  • 1/8 tsp salt
  • 1/2 tsp real vanilla extract
  • 3 large eggs, plus one egg yolk, room temperature

Blueberry Glaze

1 1/2 cups frozen blueberries
1 tbsp lemon juice,
1/4 cup low carb sweetener (I used Krisda Monk Fruit, granulated)
1.5 tsp tapioca starch, 2 tsp water

Instructions

Preheat the counter-top convection oven to 450 F.  Make sure the fan on the oven is set to on’.

Prepare an 7 ” non-stick spring-form pan by lining with parchment paper and spraying well with a coconut oil spray.

 

In the bowl of a stand mixer using the flat paddle (or by hand) beat the packages of cream cheese one at a time until very well blended and add the eggs one at a time, continuing to blend. Don’t over mix once the eggs are added or the cheese cake may get a large crack as it cools.

Add the egg yolk, then the salt, Truvia® (or Swerve®) and some real vanilla, and complete the stirring by hand, using a spatula.

Have a pan that fits in the convection oven and that can be filled with water (for a water bath) and that can hold the springform pan. Pour the batter into the prepared springform pan and shake it gently to flatten the top.

Bake at 450 F for 12 minutes, then lower the heat to 200 F and make for another 35 minutes. Check during the last 5 minutes so as not to over-bake it.

While it is baking, prepare the blueberry glaze by putting the defrosted frozen blueberries, lemon juice and sweetener into a saucepan and heat over medium high heat while stirring. When it comes to a gentle boil, thicken with tabioca starch mixture and keep stirring until it is clear, shiny and thickened. Set aside until the cheese cake finishes baking.

When the cheesecake is done. remove it from the oven and top with blueberry glaze, then move it to a draft-free location to completely cool.

Transfer to the fridge to cool completely (best to cool overnight or two days ahead of time so the flavours fully develop).

Enjoy!

Based on 1/12 of the cheesecake, the macronutrient content is as follows;

  • Carbohydrates: 18 g
  • Protein: 15.6 g
  • Fat: 423 g

Keto Marble New York Cheesecake – counter-top oven method

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

I recently ordered a small springform non-stick pan that turned out to be smaller than I expected (7″ / 18 cm across) but it gave me an idea!  I could bake a cheesecake in my counter-top convection oven on a hot summer day like today and not even heat up the kitchen!

I began with my low carb New York Cheesecake recipe from 2017, scaled it to the smaller pan and made it keto by eliminating the sugar entirely.

It came out so amazing that I’m sharing the recipe here.

Note: I use free-range eggs with very deep yellow yolks, hence the golden colour of the “white” part of the cheesecake.

   

Low Carb Marble New York Cheesecake – counter-top convection oven method

Ingredients

  • Three 250 g (8 oz) pkgs cream cheese, room temperature
  • 1/4 cup (60 ml) Truvia® (can use Swerve®, if preferred)
  • 1/8 tsp salt
  • 1/2 tsp real vanilla extract
  • 3 large eggs, plus one egg yolk, room temperature
  • 50 gm (2.25 oz.) 85% cocoa Swiss dark chocolate, melted in a double boiler

Instructions

Preheat the counter-top convection oven to 450 F.  Make sure the fan on the oven is set to ‘on’.

Prepare an 7 ” non-stick spring-form pan by lining with parchment paper and spraying well with a coconut oil spray.

 

In the bowl of a stand mixer using the flat paddle (or by hand) beat the packages of cream cheese one at a time until very well blended and add the eggs one at a time, continuing to blend. Don’t over mix once the eggs are added or the cheese cake may get a large crack as it cools. Add the egg yolk, then the salt, Truvia® or Swerve® and some real vanilla and complete the stirring by hand, using a spatula.

Melt the chocolate in a double boiler until just melted.

Set aside and allow to cool a bit.

 

Remove the bowl from the stand mixer. Have the cooled, melted chocolate handy and the lined and sprayed spring-form pan. Take 1 cup of the cheese mixture and mix with the melted cooked chocolate. Stir well.

Also have read a pan that fits in the convection oven that can be filled with water (for the water bath), then pour the batter into the prepared pan and shake gently to flatten the top. Add the chocolate-cheese mixture in blotches.

Use a long thin flexible icing spatula (or butter knife, if unavailable) to gently “cut” into the blotches to make a marble pattern. Be careful not to stir it.

Bake at 450 F for 12 minutes, then lower the heat to 200 F and make for another 35 minutes. Check during the last 5 minutes so as not to over-bake it.

Turn off the heat of the convection oven and open the door slightly (not all the way, so cake does not get a draft), but leave it inside for 30 minutes, until partially cooled.

Then move it to a draft-free location to completely cool.

Transfer to the fridge to cool completely (best to cool overnight so the flavours fully develop).

Enjoy!

Based on 1/12 of the cheesecake, the macronutrient content is as follows;

  • Carbohydrates: 4.2 g
  • Protein: 17 g
  • Fat: 46 g

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Copyright ©2019 The Low Carb Healthy Fat Dietitian (a division of BetterByDesign Nutrition Ltd.)

LEGAL NOTICE: The contents of this blog, including text, images and cited statistics as well as all other material contained here (the ”content”) are for information purposes only.  The content is not intended to be a substitute for professional advice, medical diagnosis and/or treatment and is not suitable for self-administration without the knowledge of your physician and regular monitoring by your physician. Do not disregard medical advice and always consult your physician with any questions you may have regarding a medical condition or before implementing anything  you have read or heard in our content.

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Low Carb Pumpkin Pie – with or without the crust

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

What would Thanksgiving be without pumpkin pie? This recipe is so delicious that you don’t really need the crust, but if you insist my flaky all-butter crust posted here would be just perfect!

Flaky all-butter keto crust

   

Low Carb Pumpkin Pie – makes 2 pies or a 9 x 14″ custard

Ingredients

6 eggs
796 ml / 29 oz can pure pumpkin
6 oz Swerve® granulated sweetener
2 tsp cinnamon, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
1/2 tsp salt
1 1/2 cups heavy whipping cream, not whipped

Method

  1. Preheat oven to 425 F
  2. Beat eggs in bowl of stand mixer or by hand
  3. Add pumpkin, sweetener, spices and salt, mix well
  4. Blend in cream, mix until uniform in colour
  5. Pour into pre-baked pie crusts (recipe here) or into a lightly butter-greased 9″ x 14″ stainless steel baking pan
  6. Bake for 15 minutes at 425 F, then lower heat to 350 F and continue baking 55 minutes (or until set and a toothpick comes out clean)
  7. Allow to cook well before serving. Can add a dollop of fresh, homemade whipped cream (unsweetened, or sweetened with Swerve®)

Macros per slice (crustless)

Energy: 147 kcals
Protein: 4.7 g
Net Carbs: 3.2 g
Fat: 12 g

If you would like to know how I can help you follow a low-carb or ketogenic lifestyle, please send me a note using the ”Contact Me” form above.

I provide both in-person services as well as appointments via Distance Consultation (telephone / Skype) so feel free to let me know if I can help.

To your good health!

Joy

You can follow me at:

 https://twitter.com/lchfRD

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Copyright ©2018 The LCHF-Dietitian (a division of BetterByDesign Nutrition Ltd.) 

LEGAL NOTICE: The contents of this blog, including text, images and cited statistics as well as all other material contained here (the ”content”) are for information purposes only.  The content is not intended to be a substitute for professional advice, medical diagnosis and/or treatment and is not suitable for self-administration without the knowledge of your physician and regular monitoring by your physician. Do not disregard medical advice and always consult your physician with any questions you may have regarding a medical condition or before implementing anything  you have read or heard in our content

 

 

 

 

Low Carb New York Style Chocolate Cheesecake

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

August 4 2019 update: a smaller version of this as a Marble New York Cheesecake is available here.

Some people think of Dietitians as the healthcare professional that is going to take all the fun out of life. We’re going to advise you to eat carrots, when everyone else is eating cheesecake. That is not how I practice. Even when I taught a higher carb style of eating, I always believed there were “everyday foods” and “sometimes foods” and never believed in forbidding any food (unless serious food allergies were involved). For me it’s always been about how much and how often we eat something.

If you’ve been following my blogs for a while, you know that I don’t believe in eating unlimited amounts of any type of foods or restricting any food groups. Yes, I recommend people eat carbs in vegetables, nuts and seeds, certain dairy and some fruit and legumes, if tolerated. I encourage eating a wide range of healthy fat, including that found in the protein sources, animal proteins, and plant-based fats such as olive oil, avocado oil, and coconut oil.

But what about sweets? Where do they fit in?

I do think there are times where celebrating a special occasion warrants making something special that contains carbs, fat and protein beyond what we usually eat.  I am not the Grinch of holidays or celebrations!

I encourage people to plan for eating the treats by knowing the  macronutrient content in it (amount of protein, fat and carbs in grams) and subtracting that from their Meal Plan ahead of time.  This rarely necessitates people eating more than they usually do because the foods themselves, if well planned, can take the place of a meal. If it means that someone eats “Pumpkin Pie without the Pie” (crust-less low carb pumpkin custard) instead of supper, so be it!  The net carbs from the pumpkin itself minus the fiber aren’t that high, and the eggs and cream inside the custard filling serve as the protein source for the meal, and the rest is fat.  So? What’s wrong with that?

Tonight is one of those occasions that a special treat was warranted. One of my sons has been wanting New York style cheesecake since he began eating low carb high healthy fat with me, 7 months ago and today I baked him one!  It is creamy and rich with all the mouth-feel one expects from New York Cheesecake from the cream cheese, egg and egg yolks.  It has real Swiss dark chocolate and homemade vanilla extract, made from real vanilla beans soaked in Russian vodka. It has a little hint of sweet, because after all, it is for a special occasion!  Should he choose to (or rather if he were even able to) he could eat the entire 8 1/2″ cheese cake and not exceed his daily carbs!  I can assure you, he will try! And who could blame him?

   

Low Carb New York Style Cheesecake

Ingredients

  • Five 250 g (8 oz) pkgs cream cheese, room temperature
  • 1 1/2 cup monk fruit erythritol granulated sweetener
  • 1/4 tsp salt
  • 1/2 tsp real vanilla
  • 5 lg eggs, plus two egg yolks, room temperature
  • 200 gm (3.5 oz.) 85% cocoa Swiss dark chocolate, melted in a double boiler

Instructions

Preheat the oven to 500 F.

Prepare an 8 1/2 or 9″ spring-form pan by lining with parchment paper and spraying well with an oil spray.

In the bowl of a stand mixer using the flat paddle or by hand, beat the cream cheese until very well blended and add the eggs one at a time, continuing to blend.  Add the egg yolks, then the salt, granulated erythritol, and real vanilla.

Remove the bowl from the stand mixer and fold in the melted, cooled chocolate.

Bake at 500°F for 12 minutes, then lower the heat to 200° F and make for another 45 minutes.

(UPDATE December 2020) I now bake it at 350°F for 55 minutes then turn off the oven and let it cool inside, so it doesn’t crack. I find the texture much better this way.)

Turn off the heat of the oven and open the door, but leave the cheesecake inside for 30 minutes until partially cooled.

Then move it to a draught-free location to completely cool.

Enjoy!


Based on 1/12 of the cheesecake, the macronutrient content is as follows;

  • Carbohydrates: 1 g
  • Protein: 17 g
  • Fat: 46 g

 


If you would like to read well-researched, credible ”Science Made Simple” articles on the use of a low carb or ketogenic diet for weight loss, as well as to significantly improve and even reverse the symptoms of Type 2 Diabetes, high cholesterol and other metabolic-related symptoms, please  click here.


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