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Citrus Cheesecake Squares with Fresh Blackberries

Citrus Cheesecake Squares with Fresh Blackberries Recipe
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • ⅓ c. organic erythritol
  • 2 tsp. organic lemon zest
  • 3 Tbsp. organic sour cream
  • 2 Tbsp. organic lemon juice
  • 1 c. ground organic almond flour
  • 8 oz. organic cream cheese
  • 1 tsp. organic vanilla extract
  • 4 Tbsp. organic, grass-fed butter
  • 1 large organic, omega-3 egg
  • 1 ½ c. organic blackberries
  • ½ tsp. SweetLeaf® Stevia Extract
Instructions
  1. First, make crust.
  2. Preheat oven to 350 degrees F.
  3. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
  4. Place almond flour in heavy-duty plastic bag. Melt butter in medium skillet over low heat. Remove from heat; add almond flour and toss to coat.
  5. Press almond crumbs evenly onto bottom of prepared pan.
  6. Bake crust until golden, about 12 minutes. Cool crust while preparing filling.
  7. Now make filling. Using electric mixer, beat cream cheese, erythritol and stevia in large bowl until smooth.
  8. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla.
  9. Spread batter over crust.
  10. Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack.
  11. Chill cheesecake until cold, at least 2 hours.
  12. Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with a blackberry.
  13. Chill until ready to serve.
 

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Nutrient Information Per Batch

2065.46 kcal Calories, 643.04 mg Calcium, 56.55 g Carbohydrate, 593 mg Cholesterol, 189.38 g Total Fat, 25.57 g Fiber, 9.19 mg Iron, 369.68 mg Magnesium 1597.81 mg Potassium, 52.01 g Protein,26.79 mcg Selenium, 1089.38 mg Sodium, 17.05 g Sugars, 6.64 mg Zinc, 86.5g Saturated fat, 0.02 trans Fat, 71.71 g Monounsaturated fats, 19.51 g Polyunsaturated fats, 5262.7 IU Vitamin A, 0.36 mg Vitamin B6, 1.76 mcg Vitamin B12, 54.58 mg Vitamin C, 48.86 IU Vitamin D, 31.97 Vitamin E, 53.54 mcg Vitamin K, 170.48 mcg Folate,0.38 mg Vitamin B1(Thiamin),3.92 mg Vitamin B3(Niacin),1.95 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 422.94 mcg Lutein and Zeaxanthin, 1.37 g ALA, 0 g EPA, 0.02 gDHA,962.52 mg Phosphorous, 3.99 mg Manganese, 0.04 mcg Alpha carotene, 579.78 mcg Beta carotene, 7.66 mcg Beta cryptoxanthin, 0.15 g Conjugated Linolenic Acid

Preferences:

  • No Peanuts
  • No Yeast
  • No Grains
  • No Legumes
  • No Nightshade
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Soy
  • No Poultry

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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