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Blueberry Cheesecake
Preparation time: 20 min / Cooking time: 20 min
This is Viktor Logi's absolute favorite recipe so I make it regularly. I find it okay to make one and a half recipes since it lasts well in the fridge. I need to ensure not to blend the nuts for too long as everything will turn into mush.
I recommend starting with the blueberry puree and letting it cool. It's necessary to stir it regularly and monitor. I found that I needed to have full focus on this task.
Blueberry Puree: Place all ingredients in a pot and cook over low heat until everything is pureed together. It's necessary to stir regularly. Set aside and let it cool.
Crust: Place all ingredients in the food processor and blend for a maximum of 1 minute (depends on the machine). Be careful not to process for too long as the nuts can become mushy and the crust too soft. Press into a form and press down well. It’s good to place the crust in the fridge while the filling is being made.
Filling: Place all ingredients except cocoa butter in a blender and blend for about 60 seconds. Pour the melted cocoa butter while the blender is running and mix well together.
The filling is placed on top of the crust. Then, the blueberry puree is dotted on top and mixed with the filling. Put it in the fridge for at least 2 hours until the filling sets like a cheesecake. The original recipe suggests freezing for 4 hours. I have never bothered with that, and it didn’t matter. Very nice to serve with fresh blueberries.
The cake weighs 852 grams so I register it in MFP as 852 servings and then just choose the correct weight
100 gr: Calories: 469 - Carbohydrates: 22 gr. - Protein: 8.8 gr. - Fat: 37.6 gr. - Fiber: 5 gr.
Macros for the whole cake according to MFP:
Calories: 3,997 - Carbohydrates: 187.7 gr. - Protein: 75 gr. - Fat: 320.7 gr. - Fiber: 42.8 gr.