Healthy blueberry cheesecake

Cheesecake is one of my favorite desserts in the world! That is why I wanted to create a healthier version with better ingredients and just as delicious. This recipe requires patience and lots of love, so let's get started.

Ingredients for the filling (everything must be room temperature)

• 2 packages of light cream cheese or 180 grs

• 2 eggs

• 1/4 cup of unsweetened greek yogurt

• 6 tbsps monk fruit

• 1 tsp of fresh lemon juice

Blueberry jam

• 1 cup of blueberries

• juice of 1 lemon

• splash of water

Crust

• 1/2 cup of almond flour

• 1/2 cup of almond butter

• 3 tbsps of coconut sugar

Instructions

1. Preheat oven to 180ºC

2. Mix every ingredient for the crust and add them to a rectangular mold with wax paper, crating the base and crust of the cheesecake with your hands.

3. Bake for 15 minutes and let it cool.

4. Mix the cream cheese with an electric mixer at the lowest speed possible and add 1 tbsp of monk fruit at a time. Add lemon juice and mix.

5. Add one egg at a time and mix every time you add an egg at the lowest speed possible.

6. Add the yogurt slowly and mix at the lowest speed possible.

7. Add the filling to the mold and the crust already baked and cooled down.

8. In a saucepan at medium heat, add blueberries, water and lemon. Put a lid on and let it simmer for 3 minutes.

9. Take the lid off and mash the fruit. Mix it a little bit and let it cook for 3 more minutes before taking out from the heat.

10. Sit through all the seeds and skin and let it cool for a bit.

11. Add it along the cheesecake mixture and create shapes and lines with a toothpick along the cheesecake.

12. Place the mold above a tray with water. Be careful not to let any water inside your mold. Bake for 1 hour and 40 minutes at 160° C.

13. Let it cool completely before cutting it.

Video recipe is here: