Blueberry American Cheesecake
We’ve spiced up the American Cheesecake classic with fresh blueberries to make this favourite even better! Delicious and low-carb high-fat, dish up a slice now!
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- Serves: 12
- Prep: 20 minutes
- Bake: 2 hours
INGREDIENTS
- BASE
- 2 cups Almond Meal
- 1/2 cup Desiccated coconut
- 2 tablespoons Natvia
- 150 g Unsalted butter, melted
- FILLING
- 1/2 cup Blueberries, pureed
- 445 g Cream Cheese
- Zest of 1 lemon
- 0.75 cup Natvia
- 1 teaspoon Vanilla bean paste
- 2 Eggs
- 2 tablespoons 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
Nutritional Info
No nutritional info supplied
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