Today we bring you the recipe for a reinvented classic: keto cheesecake with blueberries.
Did you know that its birth dates back to 4000 years before the present era, in Ancient Greece? It's no wonder that cheesecake, or cheesecake has survived, albeit with various modifications and evolution, all this time.
Ingredients
- 150 g ground almonds
- 50 g butter
- 2 tablespoons (25 g) erythrol
- ½ teaspoon vanilla extract
- 600 g cream cheese
- 125 ml whipping cream
- 2 eggs
- 1 egg yolk
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 50 g fresh blueberries
Preparation
- Preheat the oven to 175º C. Butter a 22 cm springform pan and line the base with baking paper.
- Melt the butter.
- Remove from the heat and add the almond flour, sweetener and vanilla. Mix until a crust is formed and press into the base of the pan. Bake for 8 minutes, until the crust is lightly browned. Set aside and let cool while preparing the filling.
- Combine the cream cheese, whipping cream, eggs, lemon zest, vanilla and sweetener. Mix well. Pour the mixture over the almond base.
- Increase the heat to 200º C and bake for 15 minutes.
- Lower the heat to 110º C and bake for another 45-60 minutes.
- Turn off the heat and let it cool in the oven. Remove when completely cooled and place in the refrigerator to rest overnight.
- Serve with fresh blueberries.
Prepare this delicious keto blueberry cheesecake recipe and share the results with us at social networks tagging us or using the hashtag #recetaPlameca, so we can share them with the rest of our followers. Enjoy!
