Blueberry & Cottage Cheese Cake
Serves
8
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
For the cheesecake:
8 oz (225 g) cottage cheese
8 oz (225 g) Greek yogurt
2 large eggs
3.7 oz (105 g) honey
2 oz (60 g) almond flour
2.5 oz (70 g) fresh blueberries
3.7 oz (105 g) blueberry jam
1 tsp vanilla extract
8 oz (225 g) cottage cheese
8 oz (225 g) Greek yogurt
2 large eggs
3.7 oz (105 g) honey
2 oz (60 g) almond flour
2.5 oz (70 g) fresh blueberries
3.7 oz (105 g) blueberry jam
1 tsp vanilla extract
For the topping:
2.5 oz (70 g) fresh blueberries
2.8 oz (80 g) blueberry jam
2.5 oz (70 g) fresh blueberries
2.8 oz (80 g) blueberry jam
Nutrition
(Per Serving)
Calories
241
Fats
9 g
Protein
10 g
Carbs
30 g
Instructions
- Add all cheesecake ingredients to blender and blend until completely smooth.
- Line 6-inch round baking tin with parchment paper. Pour mixture into baking tin.
- Bake at 325°F (165°C) for 40 to 45 minutes, until edges are lightly set and center is still soft and slightly jiggly. It should look slightly underbaked in middle.
- Remove from oven and transfer to refrigerator. Chill for at least 8 hours, or overnight, to fully set.
- Before serving, spoon blueberry jam over top and finish with fresh blueberries. Slice and serve.