Today I made Blueberry Muffin Cheesecakes in a new way. While the cheesecake mix was a standard ratio (1 box cream cheese to 1/4 cup sugar to 1 egg) the substitutions and the crust made this keto and special.
First, I used Neufchatel cheese because apparently the cream cheese crisis has finally made it to my hometown. If there was any difference at all, it was simply a lighter and fluffier texture. I loved it.
Second, I had never put berries into the cheesecake before. I have always served them on top. I dumped a random amount of blueberries into my batter -- until it looked like as many as I wanted. I'm guessing it was maybe 1 cup to 1 and 1/2 cups.
Third, I've made crusts the standard way out of graham crackers, and the keto way out of almond flour. But this time, I just sprayed the muffin tin and then dumped in a handful of sliced almonds. I made sure the bottom was covered. Easiest crust ever.
The result - a delicate, blueberry-filled delight with crisp browned almonds on the bottom. It was a delight.
Recipe:
Blueberry muffins (really just cheesecake)
2 packages neufchâtel cheese
1/2 cup erythritol (Walmart)
{mix}
2 eggs {mix}
1 cup blueberries {stir}
Spray 12-muffin tin.
Drop sliced almonds in the bottom of each cup.
Fill with filling.
Bake 350 for maybe 30 minutes, until browned.