Blueberry Lime Cheesecake (Vegan/Keto friendly)

Vegan and Keto friendly Blueberry Lime Cheesecake is sensational treat with the beautiful blueberry swirls. The zesty limes, fluffy and creamy cheesecake is sweetened with the blueberry sauce. 


Lime and blueberry go very well together.  The lime zest adds the fresh citric flavor which liven up your taste buds. These are a perfect compatible combination of lovely flavors.


With a group of diet conscious and vegan family and friends this dessert was quite challenging. Well this cheese delish was prepared for our thanksgiving gathering. Just realized I missed to share the recipe with you all. Well, for the Keto dads almond flour sets the base for this cheesecake. Couldn't add egg substitutes with these weight watchers and most importantly I kept it vegan friendly. I  used cornstarch sparingly to hold the cake together and set it in freezer for 2 hrs due to lack of time. I would suggest you just refrigerate for 4-6 hrs and it will set well.


Used Stevia extract powder as sweetener to support the Keto dieters. Depending on your sweetener convert it with 1 cup of regular sugar. Extra firm tofu sets better than silken tofu. Always rinse your tofu with fresh water and drain completely. Rinsing the tofu removes the awful tofu odor. I also prefer to pat dry using couple of kitchen paper towels to get rid of excess water.

Almond flour crust is simple to make with just few ingredients. The blueberry swirls were like creating a painting. It doesn't get any better with the homemade blueberry sauce drizzles on every piece of cheesecake.



PREP TIME
Bake TIME
Set TIME

Category: Dessert

Cuisine: American

Level: Medium

Yields: 1- 9 in round pan 

INGREDIENTS


Crust:


Almond flour - 2 cups

Oil - 2 tsp 

Pure vanilla extract - 1/2 tsp

Stevia extract - just a dash


Vegan Cheesecake:


Tofu (extra firm) - 2 packs (rinsed, drained well and cubed)

Stevia extract powder *- 1/4 tsp or Raw sugar - 1 cup

Pure Vanilla extract - 1 teaspoon

Salt - 1/4 tsp

Oil* (used organic cold press coconut oil)- 2 tbsp

Lime juice - 2 tbsp

Cornstarch* - 2 tsp 

Lime zest - 2 tbsp 


Blueberry sauce:


Blueberries - 2 cups 

Stevia extract - 1/8 tsp

Water - 2 tbsp

Cornstarch - 1 tbsp (optional)


Nutrition Facts
Servings 12.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 5 g8 %
Saturated Fat 1 g5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 52 mg2 %
Potassium 39 mg1 %
Total Carbohydrate 7 g2 %
Dietary Fiber 3 g10 %
Sugars 3 g
Protein 4 g8 %
Vitamin A1 %
Vitamin C6 %
Calcium8 %
Iron4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

DIRECTIONS


Pan Prep:


Grease you 9 inch springform pan lightly with oil and line it with parchment paper. This greasing step holds the liner in place. 



Crust:


Mix almond flour, oil, stevia extract and vanilla extract. The right consistency is to check if you can make a ball out of it. 


Now layer the almond crust mix and press firmly down to set aside using a flat bottomed bowl or cup.


Blueberry Sauce:


Boil the blueberries and stevia in a pan on medium heat with 1 tablespoon of water if required. In a separate bowl, whisk the cornstarch and water to prevent any lumps. This step is optional as corn starch is added only as a thickening agent.


Slowly add it to the cooked blueberry mixture and continue stirring until the sauce thickens. Using a potato masher, mash half of the blueberries  to release its natural juice. Strain through a mesh strainer to discard the solids if you like a smooth sauce. But I like mine chunky so I skipped this step. Set aside to cool. 



Cheesecake:


1. Preheat oven to 325°F. 

2. Mix cornstarch and lime juice without lumps. Combine this mixture with the tofu*, stevia extract, vanilla extract, salt and oil. 


Blend until smooth then stir in the lime zest.




Transfer the cheesecake mixture into the springform pan almond crust.


3. Cover the outside with a thick wet paper towel wrapped in aluminium foil to bake evenly. Keep a separate bowl filled with water for a little moisture. The above 2 steps are used to replace the water bath method.  


4. Bake until it starts to turn slightly brown about 20 mins depending on your oven. Remove from oven and cool completely to refrigerate until chilled for about 3-4 hours.


5. Now drizzle the sauce to decorate or wait to drizzle right before serving. 




NOTES AND TIPS

  • Used Stevia extract powder (keto friendly) as sweetener. Depending on your sweetener convert it with 1 cup of regular sugar.
  • Blueberries while cooking turns into warmer hue, which is normal.  
  • Rinse your tofu and pat dry to remove excess tofu odor and moisture respectively. 
  • If you don't like the coconut flavor, you can replace the oil with avocado oil as a suggestion.
  • Cornstarch can be replaced with any egg substitute of your choice.


Comments

  1. Wow looks so yummy. Love the photos. Thank you so much Amudha for the yummy recipe. Will definitely try.

    ReplyDelete
  2. Thanks Priya for your continued support! Do let me know when you try this treat :)

    ReplyDelete
  3. Amazing combination of refreshing flavors and interesting decorationšŸ‘

    ReplyDelete
    Replies
    1. You are kind with your words! Thanks for stopping by Ann!

      Delete

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