Blueberry Cheesecake with Fresh Blueberries and cream cheese whipped together; is a staple in an American home. The process is quite easy once you follow the instructions even though it exceeds one hour of preparation, it is worth trying. You can use them in pie and cake making as it is touted as a superfood, it consists of low calories which makes it keto-friendly and healthier for consumption.
Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal.
Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat; otherwise, the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
Allow the cheesecake to cool completely, before refrigerating overnight.
Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.
Carbs in blueberries
The carb quantity of blueberries differs extremely hingeing on whether they are raw (fresh or frozen) or even dried.One-half cup (74 grams) of fresh blueberries comprises:Calories: 63, totalcarbs: 11 grams, fiber: 2 grams, net carbs: 9 grams.
To make the blueberry topping
Toss the blueberries in the cornflour. Place in a small saucepan with the water. Heat until the mixture starts bubbling and thickens.