HEALTHY BLUEBERRY CHEESECAKE
Recipe author: Marja Folcke
Blueberry cheesecake is a real fall favorite that is perfect to enjoy as a dessert. A fresh cheesecake with a tart blueberry flavor and a soft, sweet chocolate base with no added sugar. Quick to make and a delicious and healthier alternative.
INGREDIENTS
Chocolate base:
- 100 g butter
- 3 dl almond flour
- 3/4 dl coconut flour
- 3/4 dl Chocolate drink
- 3 tbsp Use Like Sugar
Blueberry filling:
- 200 g blueberries, frozen
- 3 eggs
- 3 dl whipped cream
- 1 ½ dl crème fraiche
- 3/4 dl Use Like Sugar
INSTRUCTIONS:
Chocolate base:
Set the oven to 175 degrees. Then mix the room temperature butter with all the ingredients in a bowl until you get a nice dough. Attach a piece of baking paper to the bottom of a 20 cm springform pan and press the dough over the bottom. Pre-bake the base in the oven for about 8 minutes.
Blueberry filling:
Defrost the blueberries and blend them to a puree. Whisk or mix all the ingredients together thoroughly until smooth. Pour the batter over the pre-baked base and bake for another 50 minutes in the lower part of the oven. The cheesecake may still be a bit fudgy in the center, but should be mostly firm. To avoid cracking, leave the cheesecake in the oven for about 30 minutes on a cooling rack.
Let the cheesecake cool and decorate with some blueberries before serving.
