Baked blueberry and hazelnut cheesecake

Baked blueberry and hazelnut cheesecake

3.6 34 ratings

Prep. 30min

Total 27 h

12 slices

Ingredients

Hazelnut crumb base

salted butter cut into cubes (3 cm), plus extra for greasing
75 g
hazelnuts, without skin toasted
200 g

Cheesecake

sour cream
300 g
cream cheese softened
500 g
monkfruit sweetener or sweetener of choice (see Tips)
2 tbsp
eggs
3
natural vanilla extract
2 tsp
water for baking

Blueberry compote

water
1 tbsp
arrowroot flour
1 tsp
fresh blueberries (see Tips)
250 g
monkfruit sweetener or sweetener of choice, to taste
1 - 2 tsp

Difficulty

easy

Nutrition per 1 slice

Sodium 222.3 mg

Protein 8.5 g

Calories 1758.5 kJ / 418.7 kcal

Fat 41.2 g

Fibre 2.5 g

Saturated Fat 20.1 g

Carbohydrates 3.8 g

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Australia and New Zealand

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