Ingredients

1.

Almond Flour
1-½ cup
2.

Organic Ground Flax Seed by Wild Oats
½ cup
3.

Coarse Kosher Salt by Morton
⅛ tsp
4.

The Ultimate Icing Sugar Replacement by Swerve
4 tablespoon
5.

Butter
6 tablespoon
6.

Cream Cheese
32 ounce
7.

The Ultimate Icing Sugar Replacement by Swerve
4 tablespoon
8.

Coarse Kosher Salt by Morton
⅛ tsp
9.

Raw Egg
4 large
10.

Sour Cream
½ cup
11.

Vanilla Extract
1 teaspoon
12.

Blueberries
1 pint
13.

The Ultimate Icing Sugar Replacement by Swerve
4 tablespoon
14.

Arrowroot Flour
1-½ teaspoon
15.

Water
¼ cup

Instructions

1.
Preheat an oven to 350 F. To make the crust: In a medium bowl, combine the almond flour, ground flaxseed, kosher salt, and 4 tbsp powdered sweetener together until mixed well.
2.
Melt the butter in a small bowl in the microwave on high for 30 seconds or until melted. Add the butter to the crust mixture and stir well with a wooden spoon or rubber spatula until crumbly and the butter is well distributed.
3.
Prepare an 8” springform pan, by making sure the hinge is holding the bottom portion on tightly. Spray it with nonstick cooking spray on the bottom and up the sides. Press the crust into the bottom of the springform pan into a very even layer. Bake the crust for 10 minutes.
4.
Make the filling: Make sure all ingredients are room temperature. While the crust is baking, take room temperature cream cheese and place it in the bottom of a stand mixer bowl (if you don’t have a stand mixer you can do this with a hand mixer). Add 2 cups of the powdered sweetener. Mix well until creamy and blended. It should look lump free and silky.
5.
Then add the eggs one at a time, making sure the egg is fully incorporated with each addition. This will create an emulsion that will result in a very light and airy cheesecake. Do not rush this step.
6.
Once the eggs are all incorporated, add the sour cream and vanilla. Mix until just combined. The resulting batter should look very smooth, creamy, and lush.
7.
Wrap the cheesecake mold in tin foil that covers the bottom of the pan and up the sides. This will prevent any leakage.
8.
Pour the batter into the baked crust using a rubber spatula to scrape any extra off the sides of the bowl. Spread the top smooth with the rubber spatula. Wrap the bottom of the springform pan with tinfoil. Place the cheesecake filled and tin-foil wrapped springform pan in a 9” x 13” casserole pan or a roasting pan. Fill the casserole pan with boiling water to come up the sides of the pan by 1” or so.
9.
Bake the cheesecake at 350 F for 80 minutes or so until the outside of the cheesecake is cooked but the center still jiggles. Allow the cheesecake to cool for one hour in the oven with the door cracked. Place the cheesecake into the fridge to cool overnight.
10.
Make the blueberry sauce: Combine one pint fresh, washed blueberries into a medium-sized saucepan with 3 tbsp powdered sweetener, arrowroot powder, a nice pinch of kosher salt and the water.
11.
Bring to a simmer for 5 minutes. The blueberries will have released their juices and the arrowroot will have turned the water at the bottom of the pan from cloudy to a bright, clear, and thickened glaze. Place the blueberry sauce in the fridge to chill overnight as well.
12.
Once the cheesecake is chilled completely, remove it from the pan. The sturdy crust will be helpful in removing the bottom part of the pan off. Place a spatula underneath the cheesecake and gently lift it from a couple of angles and then slide the entire cheesecake to a board, plate or cake stand.
13.
Slice the cheesecake using a hot knife. To make the knife hot, run it under very hot tap water and dry it off. Make the cut into the cheesecake. Repeat this process for each cut, rinsing the knife in hot water and drying it off. Serve the slice of cheesecake with warm or chilled blueberry sauce. Follow the instructions above for storing leftover cheesecake.