Lemon cheesecake with blueberries and macadamia base
Total Duration:
60 min
Portions:
4 Tartlets
Difficulty:
light
Ingredients
For the base:
| Cookies | 70 g |
| coconut oil | 30 g |
| dates | 30 g |
| Farmer's Snack Macadamia | 100 g |
| ground almonds | 100 g |
| salt | 1 pinch |
For the cream:
| Cream cheese | 175 g |
| low-fat quark | 125 g |
| honey | 70 g |
| vanilla sugar | 1 packet |
| coconut milk | 200 ml |
| lemon juice | 50 ml |
| agar agar | 1,5 tsp |
| blueberries | 100 g |
Preparation
- For the base, mix 70 g cookies (I had white chocolate lemon cookies), 30 g coconut oil, 30 g dates, 100 g Farmer's Snack roasted macadamia, 100 g ground almonds and a pinch of salt into a dough. Pour the mixture into four small tartlet tins (or one large one), flatten and chill.
- Heat 100 g of blueberries in a small pan with a little water and keep stirring until the blueberries break down and form a purple mass. Set aside.
For the cream, mix 175 g cream cheese, 125 g low-fat quark, 70 g honey and 1 sachet of vanilla sugar. In a small saucepan, mix 200 ml coconut milk with 50 ml lemon juice, stir in 1.5 tsp agar agar and bring to the boil. Reduce the heat to medium and simmer for 2 minutes, stirring constantly.
Then immediately mix the mixture with the cream cheese and quark mixture, pour onto the cake base, spread the cooked blueberries on top, cover with cling film and chill for approx. 4 hours.
@la.levant
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