Crustless Blueberry Cheesecakes
Ready in: 45 minutes
Yield: 6 servings
Cooking equipment: 6 small soufflé dishes
2.5 oz (70 g) erythritol
1 teaspoon chia seeds
8.8 oz (250 g) curd cheese (20 % fat)
6.3 oz (180) cream cheese
7 oz (200 g) cottage cheese (20 % fat)
0.5 oz (15 g) cornstarch
0.5 oz (15 g) almond flour
7 oz (200 g) blueberries
1. Preheat the oven to 340 °F (170 °C). Rinse the blueberries under cold water, then thoroughly pat them dry.
2. In a large bowl, stir together the egg, erythritol, chia seeds, curd cheese and cream cheese. Press the cottage cheese through a strainer and add to the mixture.
3. Sift the almond flour and cornstarch into the cheese mixture. Stir untl thoroughly blended.
4. Divide the cheese mixture among the soufflé dishes. Arrange the blueberries on top. Bake in the oven for about 25 minutes. Turn off the heat and let the cheese stand in the oven for 5 minutes more. Serve warm or cold.
Energy: 191 kcal / 799 kJ
Fat: 11,3 g
Carbohydrates: 19,6 g
of which sugars: 5,4 g
Protein: 13,4 g
Fibre: 2,1 g