Ingredients:
Base:- 1 cup/150g/5.2 oz unsalted macadamias
- 3/4 cup oats (make sure certified gluten free if intolerant)
- 1/4 cup/60g/2 oz unsalted butter
- 3 cups/750g/1 lb 10.4 oz cream cheese, at room temperature
- 3/4 cup/135g/4.7 oz Natvia
- 2 eggs
- 1/4 each lemon, zested and juiced
- 1 tsp vanilla extract
- 1 1/2 cups/200g/7 oz blueberries
| Makes: 16 Slices |
Directions:
Base:- Preheat oven to 150°C and line a springform pan.
- Process the macadamias in the food processor, add butter and process until mixture resembles breadcrumbs. Grind the oats and mix them into the macadamia mix.
- Press the mixture evenly across the bottom of the pan and set aside while you prepare the filling.
- Beat the cream cheese until very light and fluffy, add Natvia and continue to mix until combined.
- Add eggs separately, beating well between additions.
- Add vanilla extract, lemon zest and juice, then fold in blueberries.
- Pour into cake pan and bake for 30-40 minutes until set.
- Allow to cool completely before serving.
