Blueberry Cheesecake
Preheat oven to 325' Fahrenheit
Crust
- 1 bag of The Key Dough Mix
- 1/4 cup warmed butter or coconut oil
- Optional: One cup of unsweetened shredded coconut
- Optional: One tbsp of cinnamon
- Mix dry ingredients together
- Add butter and hand mix
- Grease or line pan with parchment paper & press the mix into the bottom of a 9" pie or baking tin
- Pre-bake for 10 minutes or place in the refrigerator for 20 minutes
Cheesecake Filling
Note: Make sure all the ingredients are room temperature as they'll mix better (think less clumping)
- 2 packages (8 oz each) full fat cream cheese, room temperature
- 1 cup powdered sweetener
- 4 large eggs room temperature
- 1 cup full-fat sour cream, room temperature
- 1 Tablespoon Vanilla extract
Substitutions: You can add another 8 oz package of cream cheese if you like your cheesecake super cheesy. I like it a little lighter, that's why we use two.
- Blend the cream cheese and sweetener in a blender, food processor or mixer
- Add eggs one at a time, beating after each egg
- Add the sour cream and vanilla last, whip
- Pour filling into crust and place in the middle of the oven on the top rack
- Bake 40-50 minutes or until the cheesecake is still slightly jiggly but has risen and is browned on top
- Note: If you start to see cracking turn the oven down to 300'
- Remove from the oven, let cool on the counter and then place in the fridge and hour or two until set
- ENJOY!