Blueberry Cheesecake
8-12 servings
  • 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
  • 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)
  • 75 - 100 g fresh blueberries
  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.
Recipe by My blue teacup at