Author: Annelina Waller
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
- 400 g soy curd
- 400 g tofu (natural, soft)
- 2 packets vanilla pudding powder
- 2 tsp psyllium husk (optional 1 flat tsp guar gum)
- 8 tsp coconut nut mousse/cashew butter/almond butter (or 4 tsp coconut oil)
- 180-200 g xylitol
- zest and juice of 1-2 organic lemon(s)
- 2 handful of blueberries
- 1 tbsp cocoa nibs
- Preheat oven to 180 degrees top-bottom heat.
- Transfer ingredients except for the berries in a blender and blend until creamy.
- Grease a round baking pan and dust with flour or semolina, if necessary, depending on the shape. Tap out the excess flour from the mold.
- Pour the batter into a baking pan. Stir in blueberries and cocoa nibs.
- Fill an ovenproof bowl with water and place it on the bottom of the oven. The water provides moisture, thus avoiding bubbles in the batter and giving the cake smoothness.
- Bake the cake on a baking tray at medium heat for 30-35 minutes.
- Once done, let the cake cool and refrigerate again if necessary. I prefer to eat my cheesecake cold. Decorated with berries and chocolate shavings.
Calories: 161,6 Fat: 8.7 Sugar: 1.6 Fiber: 1.1 Protein: 9.9
Recipe by Annelina Waller at https://annelinawaller.com/blueberry-cheesecake-simple-vegan-and-healthy/
3.5.3251