Cakes, Cookies & Muffins, Desserts, Food
Leave a comment

Blueberry Cheesecake [low carb]

blueberry cheesecake

Okay, I know this is already the second cheesecake recipe within a short period of time. But a.) in my opinion you can’t have enough recipes for cheesecakes, b.) the first one isn’t a blueberry cheesecake recipe and c.) I post this recipe rather for my brother than for me. So, before you have a look at the recipe you need to know my brother is a kind of fitness freak and was living on a low carb diet for some weeks or months. Well, actually this is definitely not my kind of nutrition or let’s call it lifestyle. Don’t get me wrong I work in the fitness industrie and I am very much in favour of being active and eating (quite) healthy. But I believe more in real food, variety, pleasure, indulgence and loving life. This also includes a (more or less large) slice of cake for me. And, just between you and me, my brother wouldn’t not be my brother if he doesn’t love to eat and crave cake from time to time, too.

blueberry cheesecake

Lucky us, we both have a good and quite close relationship. I would even say most of the time we are rather friends than brother and sister. And I wouldn’t be a good sister, who is by the way a food blogger and loves to experiment anyway, if I don’t develop a recipe for a delicious cheesecake that fits his current lifestyle, right? And without wanting to boast I just want to mention my brother was absolutely thrilled when he tasted this blueberry cheesecake. Hehe, I would say he has a really good-natured sister 😉

blueberry cheesecake

Blueberry Cheesecake
 
8-12 servings
Ingredients
crust:
  • 1 Egg
  • 35 g coconut flour
  • 30 g ground almonds
  • 30 g butter (room temperature)
  • 20 g cacao
  • 15 g erythritol
  • extra butter for greasing
filling:
  • 2 eggs
  • 200 g non fat cream cheese
  • 200 g greek yogurt
  • 150 g sour cream
  • 80 g erythritol
  • 60 g whey protein powder (vanilla)
topping:
  • 75 - 100 g fresh blueberries
Instructions
  1. Rub a springform pan (18 cm Ø) with butter.
  2. Preheat oven to 175° C (convection).
  3. Place ground almonds, coconut flour cacao and erythritol in a food processor. Process until fine and combine with butter and egg.
  4. Roll the pastry between two sheets of plastic wrap to a round shape and (approx) 3-2 mm thickness, put it into the springform pan and form a rim of about 6 cm in height.
  5. Prick the bottom with a fork and bake for about 15 minutes. Remove from the oven and let ccol down slightly.
  6. Reduce temperature of the oven to 150° C (convenction).
  7. Mix eggs, cream cheese, sour cream, greek yogurt, erythritol and whey protein powder until the mixure is smooth and pour it over the crust.
  8. Spread blueberries over the batter carefully.
  9. Bake for about 65-75 minutes.
  10. Turn off the oven and let the cake in the oven for another 20 minutes.
  11. Remove cheesecake and let cool down until room temperature.
  12. Unmold and chill for at least 4 hours (better pver night).
  13. Serve with fresh blueberries.

blueberry cheesecake

 

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: