The blueberry sauce is chock-full of blueberries and covers a rich, creamy cheesecake. A favorite in our house! Creamy, yet firm is the way I like my cheesecake. Don’t worry about cracks or using a water bath, as in this instance, the blueberry sauce covers all and is actually lovely as the cracks will hold the sauce in place better.  This was a lovely cheesecake.  Cheesecakes are a low-carber's best friend.  It's the ultimate dessert for us.  Sweetening it is no problem.  Making a lovely crust is no problem.  Using high fat ingredients...again, no problem!  It's just a super dessert for low-carbers and it is one we can shine at, because people on higher carb diets are more aware of fat (and they should be), so they tend to use lower fat ingredients, which are not quite as good in a cheesecake.

1 cup Gluten-Free Bake Mix 2, (250 mL)
  OR 1 1/8 cups almond flour (280 mL)
1/cup vanilla whey protein (60 mL)
1 tbsp powdered erythritol (15 ml)
6 tbsp butter, melted (90 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 mL)
3, 8-oz blocks of cream cheese, softened (750 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
3 large eggs
1/cup sour cream (125 mL)
1/cup granulated erythritol (75 mL)
1 tbsp lemon juice (15 mL)
Blueberry Sauce:
3 cups fresh, OR frozen blueberries (750 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
2 tbsp powdered erythritol (30 mL)
1/tsp cornstarch (1 mL)

Preheat oven to 325°F (160°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, vanilla whey protein and erythritol.  In small bowl, combine melted butter and liquid sweetener.  Stir into dry ingredients and combine well.  Press mixture into 8-inch (20 cm) nonstick springform pan.  Bake 10 minutes.

Filling:  In food processor, with metal blade in place, process cream cheese.  Add liquid sweetener, eggs, sour cream, erythritol and lemon juice; process.  Pour over prepared crust.  Bake about 45 minutes, or until center is set, but still jiggly.  Allow to cool 20 minutes.  Run a paring knife around edge; allow to cool completely.  Cover with blueberry sauce and chill overnight.

Blueberry Sauce:  In large pot, place blueberries over low medium heat.  Cook until juices release.  Add sweeteners.  Remove some of liquid from pot and stir in cornstarch.  Add back to pot and cook until sufficiently thickened.

Yield:  12 to 16 servings
1 serving
360.9/270.7 calories
11.2/8.4 g protein
31.2/23.4 g fat
8.3/6.2 g net carbs