Blueberry Cheesecake Recipe

Ingredients:

Blueberry Cheesecake Recipe

Crust:
2 cups Almond Flour
1 stick butter
2 tbsp equal gold (sweetener)
1 tbsp cinnamon
Cheesecake:
500 ml whipping cream or heavy cream
500 grams cream cheese
3 tbsp equal gold (sweetener)
1 large egg
1 tsp vanilla extract
2 sachets Knox gelatine
1 tbsp lemon juice
Grated zest of 1 lemon
Topping:
500 grams blueberries
2 tbsp equal gold
1 sachet Knox gelatine

Procedure for the crust:
1. Toast Almond Flour until it turns to color brown. Don’t overdo.
2. Mix sweetener, cinnamon and melted butter.
3. Press firmly on the bottom of the pan. Use spring-form pan to easily remove the cake from the pan. Cover with clingwrap para hindi pasukin ng water before ilagay sa freezer

Procedure for the Cheesecake
4. Soften the creamcheese using a handmixer, then put the whipping cream or heavy cream. Make sure na well mix yung creamcheese and whipping cream.
5. Add the vanilla, sweetener, lemon juice, and lemon zest. Mix
6. Add 1 egg (be sure na last ingridients ito na ilalagay to lessen the bubbles.
7. Dissolve 2 sachet of knox gelatin with cold water.
8. Transfer the cream cheese mixture in a saucepan over a low heat. Add the dissolved gelatine when the mixture is hot enough. Constantly mix it until the mixture is slowly rising creating foam or until the first sign that is in boiling.
9. Pour over onto the crust. Tap the side of the pan to release air bubbles.
10. put the cake into the freezer for 1.5 hours

Procedure for the toppings.
1. In a saucepan, heat blueberries. Mix in sweetener. Add gelatine (dissolved in cold water) until the mixture is foamy.
2. Remove from the heat. Let it cool and pour over the chilled cheesecake.
be sure that the toppings cooled down a bit before you pour it onto the cheesecake.
3. Chill over night or atleast 4 hours.