What You Will Need

Crust:

1 Butter Kookie Mix

1/4 Cup Melted Butter

Cheesecake Filling:

12 Ounces Softened Cream Cheese

1 1/2 Tablespoons Heavy Whipping Cream

2 Large Eggs

3 Tablespoons Lemon Juice

Zest of 1 Lemon

1/3 Cup Sweetener

Blueberry Compote:**

1 1/2 Cups Blueberries

1-2 Tablspoons Sweetener

1-2 Tablespoons Water

1/8-1/4 Teaspoon Xanthan Gum, if needed to thicken compote

For the Crust:

Preheat oven to 350 degrees.  Line a loaf pan with parchment paper so that it extends up past the 2 long sides.  This will make it easier to remove the cheesecake once it has cooled.

Mix together the Butter Kookie Mix and 1/4 Cup Melted Butter.  Pat into bottom of loaf pan and bake 10 minutes.

Remove the crust and let cool completely.  Reduce oven temperature to 300 degrees.

While crust is baking, make the Blueberry Compote. Place berries in a small pan.  Sprinkle with sweetener and top with water.  Cook berries on medium heat until they start to break down and make a sauce.  Taste for sweetness and add additional sweetener if desired.   If sauce is too thin, add 1/8 - 1/4 teaspoon of Xanthan gum.  Cook for an additional minute or 2 and then remove from heat and set aside.  The sauce will thicken considerably as it cools.

For the Filling:

Mix all filling ingredients, except the eggs, until smooth.  Add eggs, 1 at a time and mix thoroughly.  Pour filling over cooled crust.

Drop spoonfuls of Blueberry Compote randomly on top of the filling.  Using a skewer or butter knife, swirl the compote through the filling.

Return to oven and bake 35-45 minutes. Because oven temps vary, start checking the cheesecake at about 25 minutes.  Bake until filling is just set, the middle will still jiggle slightly.  It will continue to set as it cools.

Remove from oven and let cool completely.  Refrigerate at least 6 hours before serving.  Makes 8 Servings.

Note: ** We used the Blueberry Compote for 2 different recipes.  We used about 2/3 of the above compote recipe for the Cheesecake.  Feel free to use the entire amount, just adjust the amount of net carbs.

4 Net Carbs Per Serving.

BLUEBERRY SWIRL LEMON CHEESECAKE

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Ingredients

Crust:

• 1 Butter Kookie Mix
• 1/4 Cup Melted Butter

Cheesecake Filling:

• 12 Ounces Softened Cream Cheese
• 1 1/2 Tablespoons Heavy Whipping Cream
• 2 Large Eggs
• 3 Tablespoons Lemon Juice
• Zest of 1 Lemon
• 1/3 Cup Sweetener

Blueberry Compote:**

• 1 1/2 Cups Blueberries
• 1-2 Tablspoons Sweetener
• 1-2 Tablespoons Water
• 1/8-1/4 Teaspoon Xanthan Gum, if needed to thicken compote

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Directions

For the Crust:

1. Preheat oven to 350 degrees.  Line a loaf pan with parchment paper so that it extends up past the 2 long sides.  This will make it easier to remove the cheesecake once it has cooled.
2. Mix together the Butter Kookie Mix and 1/4 Cup Melted Butter.  Pat into bottom of loaf pan and bake 10 minutes.
3. Remove the crust and let cool completely.  Reduce oven temperature to 300 degrees.
4. While crust is baking, make the Blueberry Compote. Place berries in a small pan.  Sprinkle with sweetener and top with water.  Cook berries on medium heat until they start to break down and make a sauce.  Taste for sweetness and add additional sweetener if desired.   If sauce is too thin, add 1/8 - 1/4 teaspoon of Xanthan gum.  Cook for an additional minute or 2 and then remove from heat and set aside.  The sauce will thicken considerably as it cools.

For the Filling:

1. Mix all filling ingredients, except the eggs, until smooth.  Add eggs, 1 at a time and mix thoroughly.  Pour filling over cooled crust.
2. Drop spoonfuls of Blueberry Compote randomly on top of the filling.  Using a skewer or butter knife, swirl the compote through the filling.
3. Return to oven and bake 35-45 minutes. Because oven temps vary, start checking the cheesecake at about 25 minutes.  Bake until filling is just set, the middle will still jiggle slightly.  It will continue to set as it cools.
4. Remove from oven and let cool completely.  Refrigerate at least 6 hours before serving.  Makes 8 Servings.

Recipe Note

We used the Blueberry Compote for 2 different recipes. We used about 2/3 of the above compote recipe for the Cheesecake. Feel free to use the entire amount, just adjust the amount of net carbs.

4 Net Carbs Per Serving.