Blueberry Cheesecake

Authorfitnescook
DifficultyBeginner

A simple recipe for blueberry cheesecake will appeal to even those who do not know how to cook.

Yields5 Servings
Cook Time2 hrsTotal Time2 hrs

 Cottage cheese 2.5% - 200 g
 Soft cottage cheese 0% - 200 g
 Bilberry - 100 g
 Banana - 80 g (0.7 pcs.)
 Cashew - 50 g
 Honey - 80 g (8.9 teaspoons)
 Gelatin - 15 g (3 tsp. Spoons)

Filling
1

Put the whole curd in a deep bowl, add honey and mix well with a blender. Gelatin dissolves in 60 milliliters of water and leaves to swell. Cashew a little crush with a kitchen hammer. So that the nuts do not crumble in the process, you can cover them with food film.

2

Shredded cashews are placed in a deep plate. Peel the banana and, breaking into pieces, add to the nuts. Well, knead with a fork until smooth. Pour the gelatin dissolved in water into a small saucepan and heat a little, but do not boil it.

3

As a form, I used a regular plastic container for food. So that the cheesecake could then be gently reached, I lined the food film on the bottom and sides of the container. Pour quite a bit of gelatin into a plate with banana and cashews. Stir and put the resulting mixture to the bottom of the container in an even, uniform layer. This will be the base of the cheesecake.

4

Add the remaining gelatin to the curd and mix with a blender. Half of the curd put in a container in an even layer.

5

Add blueberries to the remaining curd and blend again with a blender until smooth. Pour the last layer into the container and put it in the fridge. After 6-8 hours, the cottage cheese cheesecake will be ready.

Nutrition Facts

Servings 5


Amount Per Serving
Calories 216
% Daily Value *
Total Fat 6.7g11%
Total Carbohydrate 22.4g8%
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 Cottage cheese 2.5% - 200 g
 Soft cottage cheese 0% - 200 g
 Bilberry - 100 g
 Banana - 80 g (0.7 pcs.)
 Cashew - 50 g
 Honey - 80 g (8.9 teaspoons)
 Gelatin - 15 g (3 tsp. Spoons)

Directions

Filling
1

Put the whole curd in a deep bowl, add honey and mix well with a blender. Gelatin dissolves in 60 milliliters of water and leaves to swell. Cashew a little crush with a kitchen hammer. So that the nuts do not crumble in the process, you can cover them with food film.

2

Shredded cashews are placed in a deep plate. Peel the banana and, breaking into pieces, add to the nuts. Well, knead with a fork until smooth. Pour the gelatin dissolved in water into a small saucepan and heat a little, but do not boil it.

3

As a form, I used a regular plastic container for food. So that the cheesecake could then be gently reached, I lined the food film on the bottom and sides of the container. Pour quite a bit of gelatin into a plate with banana and cashews. Stir and put the resulting mixture to the bottom of the container in an even, uniform layer. This will be the base of the cheesecake.

4

Add the remaining gelatin to the curd and mix with a blender. Half of the curd put in a container in an even layer.

5

Add blueberries to the remaining curd and blend again with a blender until smooth. Pour the last layer into the container and put it in the fridge. After 6-8 hours, the cottage cheese cheesecake will be ready.

Blueberry Cheesecake

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