Makes 18 slices
Prep time: 30 minutes
Baking time: 50-60 minutes
Setting time: 8 hours
320 Calories
15g Protein
32g Carbohydrates
16g Fat
Ingredients
Crust
350g gluten-free arrowroot biscuits
120g coconut oil, melted
1 Tbsp coconut sugar
Filling
500g low-fat cream cheese, room temperature
2 cups plain low-fat Greek yoghurt
1 cup coconut sugar
2 scoops True Collagen Unflavoured
3 large eggs
1 tsp vanilla extract
2 tsp lemon juice
Blueberry Compote
2 cups frozen blueberries
2 tsp lemon juice
1 Tbsp coconut sugar
1 tsp cornflour + 3 Tbsp water
2 scoops True Glutamine
Method
-
Preheat oven to 180 degrees Celsius and line a medium-sized baking tray with baking paper
-
For the crust, add the arrowroot biscuits, coconut oil and sugar to a food processor and blend on high until a fine crumb forms. Press mixture evenly into the bottom of the tray and use the back of a glass cup to flatten.
-
Bake for 10 minutes; remove from the oven to cool. Reduce oven temperature to 160 degrees.
-
To make the compote, place the blueberries into a small saucepan and heat on low until soft. Add in the sugar and lemon juice then stir in the cornflour mixture along with the glutamine and heat for another 2 minutes. Set aside to cool.
-
Meanwhile, prepare the filling; using the paddle attachment of a stand mixer or electric hand mixer, beat the cream cheese until smooth. Add in the Greek yoghurt, coconut sugar, collagen, vanilla and lemon juice, beating again until completely smooth.
-
Add in eggs one at a time, mixing on a low-medium speed until incorporated.
-
Place the tray with the base into a larger tray that has a shallow amount of water in it (until the water comes about 1.5cm up the sides of the smaller tray). Pour cheesecake filling onto the base and spread the mixture evenly and then dab the cooled blueberry mixture on top, swirling it around with a toothpick.
-
Carefully transfer to the oven and bake for 50-60 minutes or until the middle has just set – there should be a slight jiggle the cheesecake. Turn off the oven, crack the door and allow cheesecake to cool in the oven for 1 hour before covering and chilling in the fridge for 8 hours.
