This cheesecake recipe is rich, creamy, photogenic and fit.
8 Servings
Prep Time: 35 minutes
Ingredients:
Base
60g almond flour
2 tablespoons of butter
Filling
230 g cream cheese at room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon of lemon juice
1 pinch of salt
60 g of erythritol or stevia for cooking
Blueberries
Instructions:
1. Preheat the oven to 180°C.
2. Melt the butter and mix it with the almond flour until a lumpy dough is obtained.
3. In a muffin tin, divide the mixture between the portions (about a teaspoon) and press the dough until it is caked on the base. Place the mold in the oven for 5 minutes.
4. Beat the cream cheese until it is creamy. Add the vanilla extract, the lemon, the egg and the stevia. Mix well.
5. Divide filling mixture evenly among portions and gently add blueberries. Place the base in a medium oven (180°C) for approximately 15 minutes. The
surface should look slightly cracked. Allow to cool in the refrigerator or freezer for a few hours.
6. Before removing the cheesecake from the mold, it is recommended to use a knife to loosen it.
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