Blueberry Cheesecake

Name: Blueberry Cheesecake
Yield: 1
Ingredients: 600 gram Greek yoghurt, natural, lactose free 7% fat; 400 gram Philadelphia cream cheese, extra light, 5% fat; 4 pcs Egg; 7 tablespoon Allulose (sugar substitute); 300 gram Blueberry; -1 gram Vanilla extract; 1 teaspoon Butter, lactose-free, 82% fat; 0.5 teaspoon Pink salt; 5 tablespoon Almond flour

Juicy and protein-rich cheesecake with lactose-free cream cheese and Greek yogurt, with coconut flour and fresh blueberries adding fiber.

1 servings · 1745 kcal · protein 145 g · carbs 93 g · fat 96 g

Ingredients

600 gram Greek yoghurt, natural, lactose free 7% fat
400 gram Philadelphia cream cheese, extra light, 5% fat
4 pcs Egg
7 tablespoon Allulose (sugar substitute)
300 gram Blueberry
-1 gram Vanilla extract
1 teaspoon Butter, lactose-free, 82% fat
0.5 teaspoon Pink salt
5 tablespoon Almond flour

Instructions

Preheat oven to 160 degrees. In a bowl, mix lactose-free Greek yogurt, cream cheese, egg, allulose, and vanilla extract. Whisk until smooth. Add coconut flour and mix thoroughly to avoid lumps. Carefully fold in 2/3 of the blueberries. Grease a small baking dish with butter and pour the mixture into the dish. Sprinkle the remaining 1/3 of the blueberries on top. Bake in the oven for about 35-40 minutes, until the cake is set around the edges but still slightly wobbly in the center. Let the cake cool completely before serving (preferably in the refrigerator) to achieve the right texture.