Baked Blueberry Cheesecake
2 cups almond flour
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
grated rind of one lemon
2 medium eggs
4 to 6 tablespoons Splenda
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries; or other berries
1 tablespoon unsalted butter
Grease an 8-inch loose-bottom round cake pan with 1 tablespoon butter. Place a cookie sheet in the oven and preheat to 425ºF.
In a medium bowl, mix the melted butter with the almond flour. Spread the mixture on the bottom of the cake pan and smooth the top. Place in the oven on the cookie sheet and bake for 10-15 minutes until lightly browned. Remove the pan from the oven and allow to cool on a cake rack. Reduce the heat of the oven to 350ºF.
Beat the cheeses and eggs together in a large bowl and add the lemon rind, Splenda and vanilla. Beat to a smooth batter. Taste the batter and add a little more sweetener if desired. Gently mix in the berries and spoon over the base, smoothing the top. Place back in the oven on the cookie sheet and bake for 25 minutes at 350ºF or until the cheesecake just set.
Turn off the oven, leave the door ajar and leave to cool. Chill for a few hours or overnight.