While the cheesecake was AMAZING on its own, I had to add some of my blueberry sauce to make it the perfect package. I’m telling you, this was heaven. I cannot recommend it highly enough!
The most important thing to remember about this recipe is that you have to have all ingredients at ROOM temperature so that they will combine to make a creamy batter.
16 ounces cream cheese (room temperature)
3 Tbsp unsalted butter (room temperature)
3/4 cup powdered Swerve sweetener (or other sugar substitute that is Keto friendly)
2 eggs (room temperature)
1/2 cup sour cream (room temperature)
1.5 tsp lemon zest
1 tsp vanilla extract
Preheat the oven to 300 degrees.
In a mixer, combine cream cheese and butter until combined. Add the sweetener until incorporated. Next, put in one egg at a time. Beat in the sour cream, lemon zest, and vanilla extract.
Line a muffin tin with parchment cupcake liners. Pour batter into each one until about 3/4 full.
Place in the oven with a pan of water (for steam).
Bake for 45 minutes.
Allow to cool in the refrigerator for 3-4 hours before topping with blueberry sauce and serving.
Makes 18 cupcake-sized cheesecakes.