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Blueberry Lemon Layered Cheesecake

Course Dessert
Cuisine American
Servings 12
Author Glenda Groff

Ingredients

  • 1 cup THM Baking Blend
  • 3/4 cup lupin flour scant not packed
  • 1/2 cup THM Gentle Sweet
  • 1/4 cup THM Whey Protein Powder
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter melted
  • 3 eggs separated
  • 1 teaspoon THM vanilla
  • 3/4 cup kefir
  • 1/4 cup lemon juice
  • 1 1/4 cup wild blueberries
  • Cheesecake:
  • 2 8- ounce packages cream cheese
  • 1/4 cup THM Gentle Sweet
  • 1 teaspoon THM vanilla
  • 1 tablespoon coconut flour
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/3 cup non-fat Greek Yogurt
  • 2/3 cup wild blueberries slightly crushed
  • Frosting:
  • 8- ounces cream cheese
  • 1/4 cup butter softened or refined coconut oil
  • 1 cup powdered erythritol
  • ½ teaspoon THM Stevia adjust to your taste
  • 2¼ cups whipping cream
  • 1 teaspoon lemon extract
  • 1 tablespoon unflavored gelatin
  • 3 tablespoons cold water

Instructions

  1. Cake: Preheat oven to 350 degrees F. In a bowl blend together, THM Baking Blend, Lupin flour, Gentle Sweet, Whey Protein Powder, xanthan gum , baking powder, baking powder, and salt together. Set aside. Blend together butter, eggs yolks, kefir, and lemon juice until smooth. Stir wet and dry ingredients together. Beat egg whites. Fold egg whites and blueberries into cake batter. Line two 8-inch cake pans with Parchment Paper. Divide the dough between the 2 pans. Bake for 20 minutes or until toothpick inserted in the center comes out clean.

  2. Cheesecake: In mixer bowl beat cream cheese and Gentle Sweet until smooth. Add vanilla, coconut flour, and salt. Mix. Add eggs, and yogurt. Mix until combined. Fold blueberries into cheesecake. Pour into a Parchment Paper lined 8-inch baking pan. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 30-35 minutes or until center is still jiggly. It will set as it cools. Cool completely.
  3. Frosting: Soften cream cheese in microwave for 30 seconds. Whip cream cheese, butter, erythritol, and Stevia together until smooth. Add cream. Whip until it is fluffy and thickened. Soften gelatin in cold water for 5 minutes. Heat in the microwave for 20-30 seconds or until syrupy. Slowly drizzle in the liquid gelatin while whipping the cream cheese mixture a bit more.
  4. To assemble cake: Place one cake on a platter. Spread 1 heaping tablespoon frosting on the top of the cake. Layer on cheesecake. Spread 1 heaping tablespoon frosting on top of the cheesecake. Add remaining cake layer. Spread a layer of frosting around the cake and over the top. Fill a decorating bag with a star tip. Pipe and edge around the bottom of the cake. Decorate the top of the cake with swirls, blueberries, and lemon slices. Refrigerate. Serves 12.