Bláberjaostakaka

Blueberry Cheesecake

My husband still eats as low-carbohydrate as possible. So I adapt as much as possible and, for example, baked a blueberry cheesecake with almond flour for the weekend.

It actually tastes very tasty - and it looks pretty too with the purple blueberries that are sprinkled into the cheese mixture!

Ingredients

100 g almond flour
50 g ground hazelnuts
2 Tbsp brown sugar
1 pinch of sea salt
80 g butter

500 g cream cheese

2 eggs

120 g powdered sugar

1 pinch of ground vanilla

1 Tbsp grated lemon peel

100 g fresh blueberries

Preparation

In a bowl, knead the almond flour with the ground nuts, sugar, salt and soft butter into a smooth dough.

Then put the dough into a springform pan lined with baking paper, press it down carefully with a moistened spoon and bake in a preheated oven at 350 °F (180 °C) for 10 minutes.

Meanwhile, stir the fresh cheese with the eggs, powdered sugar, ground vanilla and grated lemon peel until frothy.

Then pour the mixture onto the cake base and add the fresh, washed blueberries to the cake...

...and then bake the cake for 40 - 50 minutes at 350 °F (180 °C) upper and lower heat (test with a toothpick!).

Then take the cake out of the oven, let it cool completely and then carefully remove the cake from the tin and serve well chilled.

Bon appetit!

[Translated from here.]