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
  1. Mix dry ingredients together
  2. Add butter and hand mix
  3. Grease or line pan with parchment paper & press the mix into the bottom of a 9" pie or baking tin
  4. 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. 

  1. Blend the cream cheese and sweetener in a blender, food processor or mixer 
  2. Add eggs one at a time, beating after each egg 
  3. Add the sour cream and vanilla last, whip
  4. Pour filling into crust and place in the middle of the oven on the top rack
  5. Bake 40-50 minutes or until the cheesecake is still slightly jiggly but has risen and is browned on top
  6. Note: If you start to see cracking turn the oven down to 300'
  7. Remove from the oven, let cool on the counter and then place in the fridge and hour or two until set 
  8. ENJOY!

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