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    Home » Dessert Recipes

    Lemon Blueberry Cheesecake

    Published: Aug 7, 2023 by Jennifer Brown · This post may contain affiliate links · 9 Comments

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    This Lemon Blueberry Cheesecake recipe is a healthier cheesecake made with an almond flour crust, a creamy filling of dry curd cottage cheese, and a sweet blueberry compote topping! The recipe follows the Specific Carbohydrate Diet (SCD), and is gluten free, grain free, refined sugar free, and low lactose.

    A cheesecake topped with blueberry compote on a round serving plate.

    While spending a lazy Sunday morning flipping through an old copy of Better Homes & Gardens Magazine, I came across a delicious looking recipe for a lemon-raspberry cheesecake.

    I used that recipe, and the 6 pounds of blueberries my family recently picked, as inspiration for this gluten free blueberry cheesecake recipe.

    A slice of blueberry cheesecake on a small plate with the remaining cheesecake on a serving platter.

    It took me a few tries to get the recipe just right but it was worth it!

    The almond flour crust tastes similar to graham crackers and the creamy lemon blueberry filling is so thick and lush!

    This healthier cheesecake is topped with the most mouthwatering honey blueberry compote that not only completes the look of the cheesecake, but hides any little cracks that might have formed while baking!

    Blueberry compote

    Ingredients for blueberry compote on a pale pink table.

    Blueberries - Fresh or frozen can be used.

    Cook the blueberries, water, honey, and lemon juice in a small saucepan over medium heat (photos 1 & 2).

    A four photo collage showing how to make the blueberry compote.

    Once the mixture begins to boil, drop the heat to low. Simmer, stirring occasionally, for 5 to 10 minutes or until the compote is thick enough to cover the back of a spoon without dripping.

    Remove the compote from the heat and stir in the vanilla extract (photo 3).

    Make sure the compote has cooled completely before placing on the cheesecake.

    Tip:

    Make the blueberry compote the day before serving the cheesecake to give enough time to cool completely and for the flavors to really meld together. Store in an airtight container in the refrigerator.

    Almond flour cheesecake crust

    Crust ingredients on a pale pink table.

    Almond Flour - I suggest using blanched finely ground almond flour, but cashew flour can be used instead.

    Unsalted Butter - The butter in the crust really helps with the graham cracker flavor, but melted coconut oil can be used instead.

    Making the crust is fairly straightforward. Begin by combining the almond flour and cinnamon, then whisk together the melted butter, egg, and honey.

    Pouring melted butter into a bowl of almond flour.

    Pour the butter mixture into the bowl of almond flour and stir until well combined and a sticky dough has formed.

    Dough for crust in a bowl.

    Place the dough in a greased, 9-inch round springform pan and evenly press the dough into the bottom and about 2-inches up the sides of the pan.

    Use a fork to gently poke holes into the bottom and sides of the crust before baking until golden brown.

    Cool the crust on the counter for about 15 minutes before transferring to the freezer for 30 minutes.

    Cheesecake filling

    Ingredients for cheesecake filling on a pale pink table.

    Dry Curd Cottage Cheese - Also known as Farmer's Cheese, it's typically found in the dairy section of the grocery store. You can also strain SCD yogurt for 24 hours in the refrigerator until it's the consistency of traditional cream cheese and use it in place of the dry curd cottage cheese. If you are not following the SCD diet, feel free to use traditional cream cheese.

    Blueberries - I suggest using fresh blueberries as frozen will release too much moisture into the cheesecake.

    Make sure all of the filling ingredients are at room temperature before beginning, this is crucial to ensuring you get a creamy filling.

    Use a high speed blender, I suggest a Vitamix or BlendTec, to blend the dry curd cottage cheese and honey together until smooth (photo 1).

    Dry curd cottage cheese is has a very grainy texture, so you may need to blend and scrape down the sides of the jar a few times.

    A collage of six photos showing how to make the creamy dry curd cottage cheese filling.

    Transfer the smooth mixture to the bowl of a stand mixer (photo 2).

    Add each egg one at a time and stir, using the paddle attachment, until just combined.

    Use a spatula to gently stir in by hand the fresh blueberries and lemon zest (photo 4).

    Pour the filling into the prepared cheesecake crust (photos 5 & 6).

    Place the cheesecake pan on the second oven rack from the bottom. On the bottom rack, place a large casserole dish and fill it with boiling water. Immediately close the oven door.

    A baked cheesecake in its pan cooling on a table.

    Bake for 35 to 45 minutes, until the sides have set but the center 3-inches is still wobbly.

    Turn off the oven and crack the door, leaving the cheesecake inside for 30 minutes, then allow to cool on the counter completely before covering with plastic wrap and placing in the refrigerator for a minimum of 8 hours.

    A blueberry cheesecake on a serving platter.

    Once ready to serve, use a knife to gently loosen the crust from the sides of the pan.

    Remove the side of the springform pan, then top the cheesecake with the blueberry compote.

    Another option is to slice the cheesecake and add the topping to each individual slice before serving.

    A slice of cheesecake on a small plate.

    Lemon blueberry cheesecake tips

    • Make sure all of the filling ingredients are at room temperature before beginning.
    • Blend the dry curd cottage cheese and honey really well, it might take some time.
    • Don't overbake! The cheesecake is done once the sides have set and the center is wobbly. Remember, it will continue to cook once the oven is off and as it cools on the counter.
    • Leave the oven door closed during the first 30 minutes of baking.
    A slice of cheesecake on a small plate with a forkful removed.

    How do I store the blueberry cheesecake?

    If you top the entire cheesecake with the blueberry compote, then the dessert can be covered with plastic wrap and stored in the refrigerator for up to 3 days.

    You can freeze slices of cheesecake that have not been topped with compote for up to 1 month. Simply wrap each slice with plastic wrap then aluminum foil.

    When you're ready to eat a slice, thaw in the refrigerator overnight or on the counter for a few hours.

    A slice of cheesecake topped with blueberry compote on a small flowered plate.

    Here are more dry curd cottage cheese recipes you'll love!

    • Mini Apple Pie Cheesecakes
    • Almond Flour Carrot Cake
    • Mini Pumpkin Cheesecakes
    • Make Ahead Breakfast Egg Casserole

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    A cheesecake removed from the pan and cooling on a serving platter.

    Lemon Blueberry Cheesecake

    by: Jennifer Brown
    This Lemon Blueberry Cheesecake recipe is a healthier cheesecake made with an almond flour crust, a creamy filling of dry curd cottage cheese, and a sweet blueberry compote topping! The recipe follows the Specific Carbohydrate Diet (SCD), and is gluten free, grain free, refined sugar free, and low lactose.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Course Dessert
    Cuisine American
    Servings 10
    Calories 527 kcal

    Ingredients
      

    Blueberry Compote

    • 2 cups fresh or frozen blueberries
    • ½ cup water
    • ¼ cup honey
    • 1 Tablespoon fresh lemon juice
    • ½ teaspoon vanilla extract

    Crust

    • 2 ¼ cups blanched finely ground almond flour
    • 1 teaspoon ground cinnamon
    • ¼ cup melted unsalted butter
    • 1 teaspoon honey
    • 1 large egg

    Cheesecake Filling

    • 37 ½ ounces dry curd cottage cheese
    • 1 cup honey
    • 1 Tablespoon vanilla extract
    • 4 large eggs
    • 1 large egg yolk
    • ½ Tablespoon lemon zest (about 1 large lemon)
    • 1 cup fresh blueberries

    Instructions
     

    Blueberry Compote

    • Cook the blueberries, water, honey, and lemon juice in a medium pot over medium heat.
    • Bring the mixture to a boil, then drop the heat to low and simmer, stirring occasionally, for 5 to 10 minutes or until the compote has thickened and it can coat the back of a spoon without dripping off.
    • Remove the pot from the heat and stir in the vanilla extract.
    • Allow to cool completely before topping the cheesecake. (I suggest making this compote the day before serving the cheesecake. Simply store in an airtight container in the refrigerator.)

    Crust

    • Preheat the oven to 325F. Lightly grease the sides and bottom of a 9-inch springform pan with butter. Set aside.
    • Whisk together the almond flour and cinnamon.
    • In a separate bowl, whisk together the melted butter, honey, and egg.
    • Pour the butter mixture into the bowl of flour and use a spatula to stir and press together until a dough forms.
    • Place the dough in the center of the prepared pan and use your fingers to evenly press the dough into the bottom of the pan and about 2-inches up the sides.
    • Use a fork to gently poke holes into the dough.
    • Place the pan on the middle rack of the oven and bake for 12 to 15 minutes or until golden brown.
    • Cool on the counter for 15 minutes before transferring to the freezer to continue cooling to 30 minutes.

    Cheesecake Filling

    • IMPORTANT! Make sure all filling ingredients are at room temperature before beginning! Make the filling while the crust is cooling.
    • Preheat the oven to 325F.
    • Place the dry curd cottage cheese, vanilla extract, and honey in the jar of a blender and blend on high speed, stopping to scrape down the sides as needed, until smooth with no visible lumps.
    • Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the eggs and yolk one at a time until just incorporated.
    • By hand, use a spatula to gently mix in the lemon zest and fresh blueberries.
    • Pour the batter into the cooled crust. Place the pan on the rack second from the bottom.
    • Place a large baking dish on the bottom rack and fill it with boiling water. Quickly close the oven door and leave it closed.
    • The cheesecake will bake for 35 to 45 minutes just until the sides have set and the center 3-inches wobbles when the pan is gently jiggles.
    • Turn off the oven. Crack the door, leaving the cheesecake inside for 30 minutes.
    • Allow to cool completely on the counter before covering with plastic wrap and placing in the refrigerator for a minimum of 8 hours.
    • Before serving, use a knife to gently loosen the crust from the sides of the pan. Then gently remove the sides of the springform pan.
    • Either top the entire cheesecake with the blueberry compote, or place the compote on each individual slice.

    Notes

      • I suggest making the compote the day before you plan to serve the cheesecake, this allows the flavors to meld together. 
      • Leftovers can be covered with plastic wrap and stored in the refrigerator for up to 3 days. 
     
    The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 527kcal | Carbohydrates: 48g | Protein: 23g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 159mg | Sodium: 465mg | Potassium: 99mg | Fiber: 4g | Sugar: 41g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg
    Keyword dry curd cottage cheese, gluten free blueberry cheesecake
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

    This recipe was originally published June 30, 2017. On August 7, 2023, the text, photos, and recipe were all updated and changed. If you'd like a copy of the old recipe, please email me at jennifer@thehealthierbite.com

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    Reader Interactions

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    1. Bracha

      January 17, 2022 at 9:25 pm

      I made this for my husband. I don’t like cheesecake I didn’t make the compote. It was a total hit. Thanks

      Reply
    2. B

      November 21, 2018 at 11:44 am

      Hi, this looks delish! Would it be solid enough to use a cake tin and serve it as bars? Or is the spring-form necessary for removal?

      Reply
      • Jennifer

        November 25, 2018 at 7:52 am

        Sorry for the delayed response, I've been out of town! You could certainly try serving it in a cake pan but I would suggest lining the pan with parchment paper (making sure the paper comes up over the sides of the pan) for easy removal.

        Reply
    3. Jennifer

      August 25, 2018 at 7:39 pm

      Do you think I could use bananas instead of blueberries here?

      Reply
      • Jennifer

        August 27, 2018 at 7:29 am

        Hi Jennifer, sorry for the late response...I've been out of town. You could certainly try. If you use chopped bananas the baking time should be about the same. If you decide to mash them, you'll probably need to increase the bake time a bit. If you decide to experiment I'd love to know how it worked! I've been craving all things banana lately!

        Reply
    4. April S

      March 09, 2018 at 6:24 pm

      This came out great! I made it using cream cheese and since i am low carb I cut the blueberries down to 1 cup and skipped the compote.

      Reply
      • Jennifer

        March 10, 2018 at 3:52 pm

        Hi April! I'm SO glad that you enjoyed it! Thank you for stopping by to let me know =)

        Reply
    5. Angela

      June 16, 2017 at 12:42 am

      These look delish and what a great way to use up all those blueberries!! I'd love to see a recipe for blueberry jam!!

      Reply
      • Jennifer

        June 16, 2017 at 2:08 am

        Thanks Ang! I can definitely post a blueberry jam recipe.

        Reply

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