I stumbled across this recipe years ago. After reading the reviews and seeing someone say that this cheesecake is what made their fiance propose to them….I knew it had to be good.
I follow the recipe closely but prefer powdered splenda as the sweetener.
For the crust I use
1.5 c finely chopped pecans (food processor)
.5 c almond meal
2 tablespoons splenda
2 tablespoons melted kerrygold butter
Mix together, press into a spring form pan
400° for 8-10 mins
The blueberry glaze was also super simple
1 package fresh blueberries
2 tablespoons splenda or sweetener of choice and may need more or less sweetener to taste
1 tablespoon water
Heat all the ingredients over medium heat until sauce thickens and berries break down. It will thicken up more once refrigerated.
Need to make this stat.
(via paleorecipecookbook)Source: fatcatketo