A few months ago I was flipping through a Home & Garden magazine and came across a recipe for delicious looking lemon-raspberry cheesecake bars. I of course can’t have any of the ingredients needed to make them (cream cheese, sugar, graham crackers, brown sugar etc.) but I used that recipe as inspiration for this Lemon-Blueberry Cheesecake. We recently went blueberry picking and I had 6 pounds of berries I needed to use!!! Hence the blueberries for this recipe, but I’m sure you could use raspberries or strawberries if you’d prefer.
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It took me a few tries to get the recipe just right but it was worth it! The crust is made using protein rich almond flour and is nice and crisp. In place of cream cheese I used farmer’s cheese (also known as dry curd cottage cheese). In my local grocery store it’s typically found next to the butter. Farmer’s cheese tends to be a bit gritty, so the key here is blending until it is a smooth consistency. I used my Nutribullet and it took about 2 minutes to get it to a consistency I was happy with. The filling turns out so smooth you would think it’s cream cheese.
The dessert is sweetened with honey. The blueberry compote, aside from being delicious, really completes the look of this cheesecake.
- 1 cup almond flour
- 1 Tbsp honey
- 3 Tbsp melted coconut oil (plus more for greasing pan)
- 2 large eggs
- 1/4 cup honey
- 1/2 Tbsp lemon juice
- 1/2 Tbsp lemon zest
- 16 ounces farmers cheese (also known as dry curd cottage cheese)
- 1 1/2 cups fresh blueberries
- 2 cups fresh blueberries
- 1 Tbsp lemon juice
- 1 Tbsp honey
Preheat oven to 350F. Grease a round 9 inch spring form pan with coconut oil.
In a small bowl mix together all crust ingredients. Press in an even layer into the bottom of your pan. Use a fork to prick holes into the crust. Bake for 10 minutes or until it is golden brown. Remove from oven and allow to cool.
Place the first five ingredients for the filling, in the order given, into your blender. (If using a nutribullet, reverse the order. You want the eggs and liquids to be closest to the blades of your blender.) Puree until the filling is creamy and smooth.
Add the fresh blueberries to the filling and stir gently. Pour into spring form pan and place in the oven for 30 minutes.
Once the filling is just set, turn off the oven and crack the door. Allow the cheesecake to stay in the oven for 30 more minutes before cooling on your counter. Once cooled, transfer to refrigerator for at least 4 hours.
To make the blueberry compote, simply add the blueberries, lemon juice and honey to a saucepan over medium heat. Cook for 10 minutes occasionally stirring. Reduce to a simmer and cook for another 20 minutes or until the compote has thickened. Allow to cool before topping cheesecake.
Store the cheesecake in refrigerator.
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