Blueberry Cheesecake

Cheesecake is always a party pleaser and this low carb, low sugar cheesecake is the perfect dessert to share with friends.

Top with extra fresh blueberries and a sprinkle of cinnamon if preferable.

Ingredients

• 5 tbsp of ground almonds
• 2 tbsp of olive oil
• 3 heaped tbsp of cheese quark
• 1 medium egg
• 1/2 cup of fresh blueberries
• 1tsp of honey
• 1/4 of vanilla extract

Makes 4 portions (91 g per portion)

Cooking Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the ground almonds and olive oil.
3. Divide the mixture into 4, placing at the bottom of the muffin cups; firmly press down with the back of a spoon.
4. Beat the egg, add the quark, honey, vanilla extract; mix well.
5. Fold in the berries. Divide the mixture into 4 and place on top of the ground almond base.
6. Place in the oven until the mixture sets evenly; 7-10 minutes.
7. Once baked, take out of the oven and allow the cheesecakes to cool.
8. They can be refrigerated before serving.

Nutritional Information