Lemon Baobab Cheesecake with Blueberry Compote- THM S

Wow your family with this THM S Lemon Baobab Cheesecake with Blueberry Compote, a delightful addition to days of summer fun!

Summer is here, friends! The awaited months of fun and freedom are finally at hand and, of course, with this new season comes delicious treats! In our home cheesecake is always a favorite dessert and this Lemon Baobab Cheesecake with Blueberry Compote really hits the spot, especially when served with a tall glass of lemonade while relaxing in a rocking chair on the front porch!

This pretty cheesecake would be perfect to serve to your family and friends around the Fourth of July! It looks lovely and patriotic on a table alongside fresh strawberries and festive decorations!

Baobab Powder

Whenever I can, I like to add THM’s Baobab Boost Powder to my baked goods, smoothies, dinks, etc. For those of you not familiar with this amazing superfood, baobab contains the highest antioxidant levels of any food on the planet. It is also high in fiber, calcium, magnesium, iron, and potassium. The lemony flavor in this cheesecake lends itself well to the baobab powder so I made sure to add plenty of it to this recipe. However, if you do not have it on hand, you can just omit it from the recipe. I source my baobab powder from Trim Healthy Mama.

How to make Lemon Baobab Cheesecake with Blueberry Compote

Making a cheesecake takes a little bit of time but is extremely simple once you break down the steps.

STEP 1. MAKE THE CRUST

This step is so easy. You simply mix together all of your crust ingredients with a fork, lightly press the mixture into a springform pan, and bake it for about 7 minutes. You need to allow the crust to cool before continuing to the next step.

STEP 2. MAKE THE CHEESECAKE LAYER

Make sure all of your ingredients are at room temperature for this next step. Otherwise, your cheesecake will turn out lumpy. In a mixer with a beater attachment, whip together the cream cheese and sour cream. Next you will add the rest of the cheesecake ingredients and whip until you have achieved a nice and smooth consistency. Pour the batter over the pre-baked crust.

STEP 3. Bake the Cheesecake

Bake the cheesecake for 50 minutes. During baking, I recommend place a baking pan of water directly underneath the cheesecake to prevent cracking on top, however this is optional. Your cheesecake will taste the delicious either way. The cheesecake is done when the center no longer vigorously jiggles when gently shaken. Allow the cheesecake to cool before transferring it to the refrigerator to chill for several hours or overnight.

STEP 4. Make the compote

While the cheesecake is cooling you can make the blueberry compote. In a small saucepan, combine all of the compote ingredients except the Gluccie. Over medium-high heat, cook the mixture while stirring occasionally. Once the mixture begins to gently boil, sprinkle in the Gluccie and whisk vigorously. Remove from heat, cool, and chill in the refrigerator until you are ready to top the cheesecake.

Step 5. Serve!

When you are ready to serve, remove the sides of the springform pan. Spread the compote on top of the chilled cheesecake. Slice and enjoy!

TRIM HEALTHY MAMA S

This is a Trim Healthy Mama S recipe, which means it is low glycemic, full of healthy fats, and low in carbohydrates.

In this recipe I use the Trim Healthy Mama Brand Xylitol-Free Gentle Sweet Blend. I use their products on a daily basis and highly recommend them. You can find all of their amazing products here.

If you tried this recipe I would love to hear about it in the comments! For more THM recipes and inspiration for lifegiving food click here.

Lemon Baobab Cheesecake with Blueberry Compote Printable Recipe