Cheesecake will puff up a bit, but will deflate when cooled, this is normal. Cool completely on wire rack. Add your choice of toppings – I did whipped cream with fresh blueberries and lemon zest.

Cheesecake is a dessert loved by many for its rich and creamy texture, paired with a crumbly crust that perfectly complements ...

It may sink slightly as it cools. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn ...

Mix the cream cheese in a bowl with the icing sugar, lemon juice and ... When the cheesecake is ready, remove it from the tin, spoon the blueberries over the top and serve ...

Spoon the lemon curd into the bottom of the pastry ... Place in a pan and simmer for 10 minutes. Remove blueberries with a slotted spoon and set aside. Boil the remaining liquid to a thick syrup ...

1 cup organic blueberries 1/2 cup Swerve Confectioners ... pure vanilla extract (or vanilla bean paste) 2 teaspoons lemon juice or extract 3/4 cup sour cream 1-1/2 cups fine almond flour 1/4 ...