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Old 07-27-2008, 05:24 PM   #1
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Blueberry Cheesecake Bars w/Shortbread Crust

All natural and gluten-free. I used NuNaturals stevia extract and erythritol, but they'd work with Splenda like the original recipe called for. Exceptionally creamy with the sour-cream base!


Creamy Blueberry Cheesecake Bars
Adapted from a recipe by BawdyWench

Makes eight servings

Ingredients:

Shortbread Crust:

3/4 cup finely ground almonds
2 tablespoons sifted oat flour (check for gluten-free certification if necessary)
1/4 cup sweetener
For ALL NATURAL sugar-free sweetening, use both of the following:
-1 tablespoon erythritol
-1/8 teaspoon pure stevia extract

1/4 teaspoon xanthan gum (optional)
1/4 cup organic unsalted butter, melted

Filling:
1 large organic egg
1/2 teaspoon pure vanilla extract
3/4 cup organic sour cream
1/4 cup sweetener--
For ALL NATURAL sugar-free sweetening, use both of the following:
-1/4 cup plus 2 tablespoons erythritol
-1/4 teaspoon pure stevia extract

8 ounces cream cheese (1 package), softened
1 tablespoon organic unsalted butter, melted
3/4 cup blueberries

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Whisk together dry ingredients for crust. Mix in melted butter and press into the bottom of a foiled lined 8 by 5 loaf pan. Bake 15 minutes or until golden brown around the edges. Let crust cool.

Turn oven down to 325 degrees Fahrenheit.

Blend together eggs, vanilla, sour cream, and sweeteners. Beat cream cheese and melted butter together until smooth, then add to the first ingredients and beat until just combined and smooth. Bake for 35 minutes using the water bath method. Remove from oven and let the cheesecake bars cool completely still submerged within the water bath (read this for info on baking with a water bath). Remove the loaf pan from the water bath and move it to the refrigerator when the bars have cooled to room temperature. Cover with a layer of paper towels and plastic wrap. Refrigerate for four hours or until firm. Don't sneak a bite until they have set up properly and attained the perfect creamy consistency!

~6 grams net carbs per serving




__________________
~Lauren

"I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat."

Last edited by jacksmixedtape; 07-27-2008 at 05:37 PM..
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Old 07-27-2008, 06:20 PM   #2
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OMG Lauren-I can't wait to make these! Your pictures are beautiful
What do you suggest to use in place of oat flour? The crust looks fantastic.
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Old 07-27-2008, 07:39 PM   #3
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Lauren - did you add the blueberries to the batter and mix just before putting into the water bath? They sure look yummy!

I just made a lemon cheesecake yesterday (I'm going to post the recipe tomorrow) so I can't make these right now. Hmmmm, just thinking though, I do have two pints of blueberries in the fridge waiting for something - maybe I need to try these! I guess I better give away some cheesecake.
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Old 07-27-2008, 07:42 PM   #4
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Oh boy do THOSE look mouth-wateringly GOOD!

Must try soon. Thanks Lauren!
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Old 07-27-2008, 09:50 PM   #5
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Jerikay, you could just use more almond flour or some coconut flour in place of the oat flour. The oat flour just gives it a nice short bread-y flavor and aroma!

Tweaker, sorry about leaving out that important step and THANK YOU for catching that! I stirred in half of the berries and sprinkled the top with the rest. Modified the post to say that. A lemon cheesecake sounds yummy. Do share!

Thanks, Char!

Last edited by jacksmixedtape; 07-27-2008 at 09:52 PM..
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Old 07-28-2008, 07:34 AM   #6
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OMG, these look soooooo good. Thanks again for a great recipe.
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Old 07-28-2008, 07:50 AM   #7
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AAAAAAAH! I know what I'm making today Thank you for posting - I can't wait to try them.
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Old 07-28-2008, 08:09 AM   #8
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Definitely going to have to try these--thanks!
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Old 07-28-2008, 08:20 AM   #9
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Lauren, did you really get eight servings? That seems like a lot for such a small baking pan.
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Old 07-28-2008, 09:29 AM   #10
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Quote:
Originally Posted by LindaSue View Post
Lauren, did you really get eight servings? That seems like a lot for such a small baking pan.
Hi LindaSue, I always eight dainty squares out of this pan, but those are satisfying portions for my sweet tooth. Bigger eaters might want 6 servings.



Btw, not sure about the carb count for oat flour y'all, so I averaged the two counts I found (they are dramatically different, LOL). It's frustrating seeing so many different carb counts for it floating around!
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Old 07-28-2008, 02:19 PM   #11
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I usually have trouble with "dainty" servings. They are usually a good excuse to have seconds, LOL.
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Old 07-28-2008, 07:35 PM   #12
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I did a little research and found out I could grind up oatmeal to make oat flour (duh!).
My cheesecake bars are in the oven and I can't wait to have a bite--will have to wait until the mornin-so they can set properly in the fridge. I made my bars with splenda quikpack(since I'm a proud owner of 40 something boxes). The cheesecake batter is heavenly. I just had to sneak a taste. I was leary(?) of sour cream in the cheesecake-but not anymore!!
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Old 07-28-2008, 07:47 PM   #13
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Lauren - I didn't get around to posting the lemon cheesecake today but I will post it tomorrow in a new post. I will tell you, it's really good!!
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Old 07-29-2008, 11:20 AM   #14
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::drool::
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Old 07-29-2008, 02:52 PM   #15
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These Blueberry Cheesecake Bars are sooooooo DELICIOUS!

Thanks Lauren for another great recipe.
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Old 07-30-2008, 08:58 AM   #16
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I have a ton of fresh blueberries at home just waiting for me to do something with them. I am going to try this recipe tonight. Yum! I cant wait!
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Old 07-30-2008, 09:42 AM   #17
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Glad you're enjoying them, Jerikay! I love looking at your recipe trials on your blog. You're quite an adventurous LC cook!

It's so crazy how well the sour cream works in the cheesecake. Thanks to BawdyWench, the recipe creator, for her genius recipe.

Last edited by jacksmixedtape; 07-30-2008 at 09:43 AM..
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Old 07-30-2008, 11:01 AM   #18
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Lauren, can you tell me if I don't put the Sour Cream in, will that make for a more dense cake? I don't care for creamy texture cheesecake. This sounds sooo beyond yummers I think I am going to use some of my wild Blackberries, there growing like mad. Thanks
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Old 07-30-2008, 02:56 PM   #19
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Thanks to my step son and family, my yummy cheesecake bars have disappeared! I'll be making some more very soon. One of my daughters did not get a chance to have a piece and heard how good they are. I just love how these came out and the crust is really good.
Thanks again Lauren and Bawdywench!!
I've enjoyed experimenting with low carb cooking and baking. I guess I will be trying some the other sweeteners soon (although I have a life time supply of splenda quick packs).
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Old 07-30-2008, 05:58 PM   #20
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Can't wait to make them. Thanks Lauren for your creativity. I LOVE shortbread crust.
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Old 07-30-2008, 06:06 PM   #21
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Lauren...I dont have Natural Oats to make Oat Flour..wonder if you could use 3/4 cup of Almond Flour plus 2 TBS of that to make the crust..

Looks wonderful by the way and I want to make it tommorow..

HUGS!
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Old 07-30-2008, 09:47 PM   #22
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Sherrie, I'd recommend trying a different cheesecake recipe and using that on the shortbread crust with blueberries if you don't like a creamy cheesecake. Beachgirl's cheesecake seems to be another popular recipe. Wild blackberries, wow. I am jealous!

Jeri, guess you'll just have to make another batch so your daughter can taste some cheesecake.

Patti, the shortbread crust is a nice change from the crumbly graham cracker crust (although I'm working on imitating that one, LOL).

Christina, more almond flour in place of the oat flour would be fine. It'll just be a little more crumbly I think!

I am making some of these bars with the last of my cherries in place of blueberries. All of the lovely fruit that's around this time of year is so much fun to play around with!
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Old 07-31-2008, 08:28 AM   #23
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I went to make these last night and realized that I was out of Almond Meal. I am heading to Trader Joes right after work because I need these to get me through the weekend when my munchies usually kick in.
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Old 07-31-2008, 10:34 AM   #24
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Thanks Lauren, I MOST use that crust, I just purchased somemore Oat Flour, and I LOVE Shortbread anything. Will ck out Beachgirls recipe, again a million and one thank yous for you GREAT recipes
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Old 07-16-2009, 11:52 AM   #25
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If I were going to make these with Splenda, how would I convert the sweetener amounts? Also, can someone direct me about the water bath? The link is dead.
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Old 07-16-2009, 12:48 PM   #26
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If I were going to make these with Splenda, how would I convert the sweetener amounts? Also, can someone direct me about the water bath? The link is dead.
Hi Mandy, I see it links to the post for the brownie recipe I took down. Just set your pan inside a larger pan with about 1" of water coming up the sides. Bake as directed.
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Old 07-16-2009, 05:47 PM   #27
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Thanks Lauren! It is currently cooling in the fridge.
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Old 07-16-2009, 05:51 PM   #28
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Oops, just reread the post and saw the link to the original recipe with Splenda. I will have to try that next time. I squirreled away a lot of quick packs when they were discontinued.
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Old 07-17-2009, 03:41 PM   #29
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Very yummy and a hit with the husband as well.
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Old 07-17-2009, 03:59 PM   #30
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Very yummy and a hit with the husband as well.
Yay Mandy! Glad you liked 'em. Did you use blueberries or some other kind of berry?

I'ma start making more recipes that use Splenda, btw. Seems to be the most common and accessible sweetener, still.
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