Blueberry Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Healthy, because
Even smarter
This recipe is much lower in sugar and fat than a traditional cheesecake, and the blueberries provide plenty of nutrients. Blueberries are an excellent source of vitamin C, which helps protect the body's cells from free radicals, and vitamin B6, which is important for a healthy brain and nervous system!
You can also use other berries if you prefer like raspberries or blackberries. Try different flavor combinations and see what you like best!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the base
- 1 ¼ cups shortbread cookies
- ¾ cup Almond flour
- ½ cup butter (melted)
- For the filling
- 5 leaves gelatin
- 1 ¾ cups cream cheese
- ⅞ cup Yogurt
- ½ cup sugar
- 1 cup double cream (lightly whipped)
- juiced and zested lemons (from one lemon)
- 3 Tbsps Limoncello
- For the topping
- 3.333 cups Blueberries
- 2 Tbsps sugar
- lemons (juiced)
Preparation steps
1.
Crush the biscuits in a food processor and mix in the ground almonds and melted butter. Press the mixture onto the base of a 25cm spring-form tin and place in the fridge.
2.
Soak the gelatine in a little cold water. Meanwhile, beat together the cream cheese, yoghurt and sugar then fold in the cream and lemon juice and zest.
3.
Squeeze out the water from the gelatine and place in a small pan with the limoncello. Heat gently, stir until the gelatine has dissolved then add to the cream cheese mixture. Pour the filling into the tin and chill for at least 3 hours.
4.
For the topping, place half the blueberries in a small pan with the sugar and lemon juice and cook gently until the blueberries are very soft. Pass the puree through a sieve and let it cool. To serve, remove the cheesecake from the tin, pour over the puree and arrange the remaining blueberries on top.
