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Keto Blueberry Lemon Cheesecake - Bright, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched)
  • Unsalted butter
  • Granulated keto sweetener (erythritol, allulose, or a blend)
  • Cream cheese (full-fat, brick style)
  • Sour cream (full-fat)
  • Eggs
  • Lemon (zest and juice)
  • Vanilla extract
  • Fresh blueberries (or frozen, no sugar added)
  • Salt
  • Coconut flour (optional, for a drier crust if needed)
  • Unflavored gelatin (optional, for stabilizing a blueberry swirl)
  • Heavy cream (optional, for a softer filling texture)
  • Lemon zest strips (optional, for garnish)

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with foil if your pan leaks.
  2. Make the crust. Stir 2 cups almond flour, 3–4 tablespoons keto sweetener, a pinch of salt, and 5 tablespoons melted butter until it resembles damp sand. If it seems too loose, add 1–2 teaspoons coconut flour.
  3. Press and pre-bake. Press the mixture evenly into the pan, going slightly up the sides. Bake for 10–12 minutes until lightly golden. Cool on a rack while you make the filling.
  4. Soften the cream cheese. Let 24 ounces of cream cheese sit at room temperature until very soft. This prevents lumps and overmixing later.
  5. Mix the filling base. Beat the cream cheese with 3/4 cup keto sweetener on low to medium speed until smooth. Add 1 cup sour cream, 1–2 teaspoons vanilla, the finely grated zest of 1 lemon, and 1–2 tablespoons fresh lemon juice. Mix just until combined. For extra silkiness, add 2–3 tablespoons heavy cream.
  6. Add the eggs. Add 3 large eggs one at a time on low speed. Scrape the bowl and mix only until the streaks disappear. Do not whip air into the batter, or the cheesecake can crack.
  7. Blueberries: fold or swirl. Toss 1 cup blueberries with 1 teaspoon sweetener and a pinch of lemon zest. Gently fold half into the batter. If you prefer a swirl, simmer the blueberries with 1–2 teaspoons sweetener and 1 teaspoon lemon juice until just syrupy. Cool fully. Optionally whisk in 1/2 teaspoon gelatin to stabilize, then swirl into the filled pan.
  8. Fill and smooth. Pour the batter into the cooled crust. Tap the pan a few times on the counter to pop surface bubbles. If using the cooked blueberry mixture, spoon dollops over the top and swirl with a skewer.
  9. Bake low and slow. Place the pan on the center rack. Bake 45–60 minutes, until the edges are set and the center still jiggles like Jell-O. Do not overbake. The carryover heat will finish it.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temperature. This gentle cooling helps prevent cracks.
  11. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. The flavor improves and the texture firms up.
  12. Garnish and serve. Top with more fresh blueberries and a little lemon zest. Run a knife around the edge before releasing the springform. Slice with a hot, clean knife for neat pieces.