Lemon Blueberry Cheesecake

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.

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.

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

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).

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

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.

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

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

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.

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.

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.

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.

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.

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.

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!

Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!

Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!

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

Recipe

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