Name: Upside-down blueberry cheesecake
Prep time: 10 min
Total time: 10 min
Yield: makes 12-15 slices serving
Cuisine: Bake
Ingredients: 3 cottage cheese creamed; 80 ml castor sugar or a combination sweetener that contains inulin; 3 eggs; salt just a pinch; lemon zest and juice; 100 g blueberries; 200 g blueberries fresh; 15 ml sugar sweetener; 30 ml butter; 30 ml almonds ground; 60 ml each almond flakes and chopped pecan nuts

Recipe Disclaimer

Tap for method

Ingredients (11)

FILLING

3	cottage cheese — creamed
80 ml	castor sugar or a combination sweetener that contains inulin
3	eggs
	salt — just a pinch
	lemon — zest and juice
100 g	blueberries

TOPPING

200 g	blueberries — fresh
15 ml	sugar — sweetener

CRUMBLE

30 ml	butter
30 ml	almonds — ground
60 ml	each almond flakes and chopped pecan nuts

Tap for ingredients

Method:

Preheat
the oven to 150°C. Grease a 23 x 10cm silicone loaf mould well with non-stick
spray. Put the mould inside a metal loaf tin.

1. Filling: Mix the cottage cheese, castor sugar
or sweetener, eggs and salt well, add the lemon zest and blueberries and mix through.
Transfer to the prepared loaf tin and bake for 1¼ hours until done but still
wobbly in the middle. Leave to cool in the oven.

2. Topping: In a saucepan, cook half the berries
with the sugar or sweetener until syrupy. Leave to cool. Just before serving, spoon
the cooked berries over the cheesecake and garnish with the fresh berries.

3. Crumble: Rub the butter into the ground
almonds, then add the almond flakes and pecan nuts.

4. Sprinkle
the crumble over the cheesecake and serve.