Cheesecake Makeover with Coconut and BlueBerries*

Cheesecake is one of my favorite desserts. Cleaning up the carbs by changing up the sugars works pretty good for this type of recipe.

Therefore, you can expect a pretty close taste comparison between the original and this better version for those of us cutting carbs.

Although I made this without a topping, I’d be inclined next time to take a cup of blueberries and make a syrupy compote to spoon over the top just to fancy up the top and provide a bigger blueberry kick.

But you may like it plainer. Your choice.

INGREDIENTS:

• One almond crust pressed into a 8-inch spring form pan. Leave in the freezer until ready to use.
• 1/2 c dried coconut (unsweetened) I used chips and then whirred them in a spice mill until they were shredded nicely.
• 1/2 c of sugar substitute of your choice
• 3  (8-oz) pkgs of cream cheese
• 2 tsp vanilla
• 3 eggs
• 1 c blueberries, divided

INSTRUCTIONS:

1. Bring your cream cheese to room temperature and place in a mixer.
2. Beat until light and fluffy, a minute or so.
3. Add the eggs, one at a time, mixing in well in between.
4. Add the sugar and mix.
5. Add the vanilla and mix.
6. Add half the blueberries and mix gently by hand.
7. Pour into your crust, spreading evenly.
8. Bake at 350° for 50 minutes, or until set. I’d start checking at 45 minutes. The top will brown slightly.
9. Cool and refrigerate.
10. Either cover the top with the rest of the blueberries or make a blueberry compote with a heat stable sugar substitute and ladle over each piece as served.

SERVES: 8 generous pieces

NOTES: You can just about use any fruit you would like I think in this. Or use like a combo of bananas (which I would mash and add to the batter, with strawberries. Raspberries would also be excellent.

SOURCE: Inspired by Divalicious Recipes

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