I used my Creme Fraiche to garnish the cheesecake with roses.  I am not much good at it, but nevertheless I was happy with the result.  This cheesecake is very showy and best of all it is a superb cheesecake that may just fool non low-carbers.  In any case, they will love it!!

I know it seems odd; however, you absolutely do not need to bake the crust first.  I prefer to just put it in the freezer and then add the filling, and then bake.  I learned this from a cheesecake cookbook I bought a long time ago.


My husband remarked every time he ate a slice of this cheesecake that it is a very good cheesecake.  We loved it!  It is rich and creamy with a hint of citrus in the filling.  Blueberry Sauce makes this a lovely cheesecake to remember.  We will make this one again in the future.  You do not need a water bath with this cheesecake as the Blueberry Topping will cover any cracks.


11/3 cups Gluten-Free Bake Mix 2, OR (325 mL)

  almond flour

1/3 cup powdered sweetener of choice (75 mL)

1/2 cup butter, melted (125 mL)

1/8 tsp almond extract (0.5 mL)

Cream Cheese Filling:

24 oz regular cream cheese, (680 g)


Liquid sweetener to equal 1 cup sugar (250 mL)

  (OR use your own sweetener)

1/cup powdered sweetener of choice (125 mL)

1/cup whipping cream (125 mL)

4 eggs

1 cup sour cream (250 mL)

1/2 cup whipping cream (125 mL)

2 tsp fresh lemon juice (10 mL)

2 tsp vanilla extract (10 mL)

Blueberry Topping:

2 cups frozen blueberries (500 mL)

1/4 cup water (60 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

1/2 tsp arrowroot powder, OR cornstarch (2 mL)

Crème Fraiche, for garnishing (optional)


Preheat the oven to 325°F (160°C).


Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR almond flour and powdered sweetener.  Stir in melted butter and almond estract.  Press into a 9-inch (23 cm) springform pan.  Place in the freezer while making the filling. 

Cream Cheese Filling: In bowl with mixer or in food processor, mix the cream cheese with the liquid sweetener and powdered sweetener until smooth as possible.  Stop to scrape the sides every now and then.  Add eggs one at a time, beating well between each addition.  Add sour cream, whipping cream, fresh lemon juice and vanilla extract; beat until smooth and thickened.  Pour over frozen crust.  Bake 50 minutes. Switch off the oven, opening the oven door, and leave the cheesecake inside to cool for an hour; then run a sharp knife around the circumference of the cheesecake, and refrigerate.  

Blueberry Topping:  In saucepot, combine frozen blueberries and water.  Bring to the boil.  Remove some of the liquid and stir in the arrowroot powder, OR cornstarch and add back to the sauce.  Cook until thickened.  Allow to cool to room temperature and top the chilled cheesecake.  Chill again.  Before serving time, if desired, garnish the circumference of the cheesecake with my Crème Fraiche.

Yield:  12/16 servings

1 serving

412.7/309.5 calories

10.7/8.0 g protein

37.1/27.8 g fat

0.8/0.6 g fiber

8.4/6.3 g net carbs