Blueberry American Cheesecake
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Serves: 12
Prep: 20 minutes
Bake: 2 hours
Ingredients
BASE
150 g Unsalted butter, melted
240 g Almond Meal (2 Cup)
40 g Desiccated coconut (1/2 Cup)
2 tablespoon Natvia
FILLING
445 g Cream Cheese
65 g Blueberries, pureed (1/2 Cup)
142 g Natvia (3/4 Cup)
Zest of 1 lemon
1 tablespoon Lemon juice
1 teaspoon Vanilla bean paste
2 Eggs
2 tablespoon Plain flour
350 g Sour cream
TOPPING
Fresh berries
Method
- Preheat the oven to 180C
- Combine the butter, almond meal, desiccated coconut and Natvia and stir to combine.
- Combine the cream cheese, Natvia, lemon zest, lemon juice and vanilla in the bowl of a food processor and process until smooth. Sift in the flour and pulse 2-3 times to combine. Add the eggs one at a time and pulse to combine between each addition. Add the sour cream and process until combined and smooth.
- Pour over the base and then pour over the blueberry puree. Swirl through the cake using a skewer. Cover with aluminium foil or a lid and place in the oven for about 25 minutes. Lower the heat to 100C and continue to bake for about 45-50 minutes, removing the cover in the last 5 minutes or so. Turn the oven off and stand the cake in the oven for about 2 hours or overnight. Place in the refrigerator to chill before serving
- Sprinkle with blueberries to serve
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 5.2g | 9.2g | 47g | 2020 | 482 | 132g |
