Blueberry Jamboree
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Blueberry Jamboree

Recipe by Balancing NutritionCourse: Dessert
Servings

12

servings
Prep time

30

minutes
Baking time

10

minutes

A fluffy, nutty, blueberry cheescake. Easily put together and so creamy: a real feast!

Ingredients:

  • For the Blueberry Topping:

  • 2 cups of blueberries (frozen ones can be used too)

  • 10 drop of stevia (or to taste)

  • 2 tsp. Lemon zest

  • ¼ cup of water

  • ½ tsp. Guar gum

  • For the Crust:

  • 1 ¼ cup pecan or almond flour

  • ½ cup chopped pecans or almonds

  • 5 drop of Stevia (optional)

  • ¼ tsp. of salt

  • ¼ cup melted butter

  • A pinch of cinnamon optional

  • For the Filling: 

  • 340 gr. Cream cheese (38%+)

  • 1 ¼ cup double cream

  • 15-20 drops of stevia, depending on the brand

  • Vanilla extract to taste

  • Optional: Lemon zest

Method:

  • Topping:
  • In a sauce pan- combine 1 ½ cups of blueberries, the stevia and the water over medium heat. Bring to boil and let simmer until the berries are soft enough to mash (5-7 minutes).
  • Remove from the fire and let cool off a bit. Stir in the rest of the berries and the lemon zest. Add the guar gum and and mix to combine. Set aside.
  • Crust:
  • Preheat the oven on 175-180 degrees
  • Line the bottom of a 22×22 cm. tin with baking paper.
  • In a bowl, place the ingredients of the crust and mix well till well combined.
  • Put the crust mixture into the tin, spread well, and with a bottom of a glass, or with the palm of your hand, press well till you have a firm round base.
  • Place the tin in the oven and bake for 10-13 minutes or until it gets golden (depending on the oven). Remove from the oven and let cool completely.
  • Filling: 
  • In a large bowl mix well the cream cheese with ¼ of a cup of double cream, the sweetener and the vanilla till you get a light creamy texture.
  • In a different bowl, whip the rest of the double cream until it holds stiff peaks.
  • Carefully fold the the whipped cream into the cream cheese mixture till well combined.
  •  Pour the mixture over the fully cooled crust and spread evenly.
  • Pour the topping and spread evenly.
  • Refrigerate for at least 3 hours to set before cutting it into squares.