Tuesday, March 15, 2011

Oooh, cheesecake...

Blueberry swirl mini cheesecakes

Blueberry Swirled Mini Cheesecakes
Sugar free, low carb, and gluten free.

1 1/2 cups almond flour (Bob's Red Mill)
1/4 cup sugar free vanilla flavored whey protein powder (Designer Whey)
4 tablespoons butter, melted

2 cups cream cheese (two 8oz packages), softened
1 cup Neufchatel cheese (one 8oz package), softened
4 eggs or equivalent egg substitute
1 tablespoon freshly grated lemon zest
4 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/3 cup Truvia

1 cup frozen blueberries, thawed
3 tablespoons agave nectar, or sweetener to taste

     Preheat oven to 350F. Line 18 standard muffin tins with cupcake liners. In a medium size bowl, mix almond flour and protein powder. Add melted butter and stir until thoroughly combined. Scoop about 1 1/2 tablespoons of crust mixture into each lined muffin tin, then use your fingers to pat it firmly into the bottom of the tin. Bake for 10-12 minutes or until lightly golden. Set aside to cool. Reset oven to 325F.
     Place blueberries in a blender or food processor, or use a stick blender and bowl. Blend until liquefied. Put a fine sieve over a small bowl and press blended blueberries through the sieve with the back of a spoon. Discard blueberry solids. Add agave nectar, or sweetener to taste, to the blueberry puree. Set aside.
     In the bowl of a stand mixer, or in a large bowl with a handheld mixer, beat together cream cheese, Neufchatel, and salt on low speed. Add Truvia, continue to mix at low speed for about 1 minute. Scrape down sides of bowl. Mixing at low speed, at eggs one at a time (or 1/4 cup egg substitute at a time), allowing each egg to blend into the mixture completely before adding the next. Scrape bowl and and paddle. Add lemon zest and juice, mix at medium speed for 2 minutes. Scrape bowl and beater, and mix for a few more seconds. Divide the filling mixture among the 18 cooled crusts, about 3 1/2 tablespoons per tin. Pick up and knock tin lightly against counter to settle the filling into the bottom of the tins. Drizzle about 1 teaspoon of blueberry puree on the top of each cheesecake, then draw a toothpick through to swirl.
     Place the cheesecakes on the middle rack of the oven and bake for 8 to 10 minutes or until just set in  the centers. Shut off the oven, open the door, and allow the cheesecakes to cool to room temperature in the oven. Remove cheesecakes from tins and refrigerate until chilled through. Serve chilled or at room temperature. Store leftovers in the refrigerator.


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