Baked blueberry and hazelnut cheesecake
TM6 TM5 TM31

Baked blueberry and hazelnut cheesecake

4.1 (17 ratings)

Ingredients

Hazelnut crumb base

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

Cheesecake

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

Blueberry compote

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

Nutrition
per 1 slice
Calories
1758.5 kJ / 418.7 kcal
Protein
8.5 g
Carbohydrates
3.8 g
Fat
41.2 g
Saturated Fat
20.1 g
Fibre
2.5 g
Sodium
222.3 mg

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