Blueberry Lime Swirl Cheesecake

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp powdered sweetener (like erythritol or monk fruit)
• ½ tsp vanilla extract

For the cheesecake filling:

• 16 oz (450g) cream cheese, softened
• ½ cup powdered sweetener
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream
• Zest of 1 lime
• 1 tbsp lime juice

For the blueberry swirl:

• ½ cup fresh or frozen blueberries
• 1 tbsp powdered sweetener
• 1 tbsp water

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Make the crust:
   • In a bowl, mix almond flour, melted butter, sweetener, and vanilla extract.
   • Press the mixture into the bottom of the pan. Bake for 8-10 minutes until lightly golden. Let it cool.
3. Prepare the blueberry swirl:
   • In a small saucepan, cook blueberries, sweetener, and water over medium heat until berries break down (about 5 minutes).
   • Mash slightly, then strain if you prefer a smooth swirl. Let it cool.
4. Make the cheesecake filling:
   • In a large bowl, beat cream cheese and sweetener until smooth.
   • Add eggs one at a time, mixing after each addition.
   • Stir in vanilla, lime zest, lime juice, and heavy cream until smooth.
5. Assemble the cheesecake:
   • Pour the cheesecake batter over the crust.
   • Drop small spoonfuls of the blueberry sauce on top and swirl with a toothpick or knife.
6. Bake the cheesecake:
   • Bake for 35-40 minutes, until the edges are set but the center is slightly jiggly.
   • Turn off the oven and let it cool inside with the door slightly open for 30 minutes.
7. Chill and serve:
   • Refrigerate for at least 4 hours (preferably overnight).
   • Slice and enjoy your creamy, tangy, and sweet Blueberry Lime Swirl Cheesecake!