Blueberry cheesecake
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
  1. Preheat oven to 180 degrees top-bottom heat.
  2. Transfer ingredients except for the berries in a blender and blend until creamy.
  3. 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.
  4. Pour the batter into a baking pan. Stir in blueberries and cocoa nibs.
  5. 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.
  6. Bake the cake on a baking tray at medium heat for 30-35 minutes.
  7. 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