Cream cheese and blueberries go together perfectly.

The result is a juicy, creamy cake that many will point out as their favorite dessert – cheesecake. We bring you a recipe for the preparation of this cake that will be enjoyed by all your family members, without any guilt.

Fit Blueberry Cheesecake

Ingredients:

BASE:

• 120 g oatmeal biscuits (you can aslo use homemade oatmeal cookies)
• 2 tablespoons quick oats
• 50 g butter or coconut oil

CREAM:

• 500 g cottage cheese (the creamier the better)
• 1 pack Greek yogurt (150gr)
• 3 eggs
• 3 tablespoons honey
• 3 tablespoons lemon juice
• 100 g blueberries

TOPPING:

• 1 tablespoon lemon juice
• 200 g blueberries and / or raspberries (or any other berry fruit)
• stevia or some other sweetener as needed

Procedure:
Base preparation:

1. Preheat oven to 350 degrees F. Place the baking paper on the bottom of a small cake tin (9×9).
2. Grind the biscuits into small crumbs and mix them with oats and melted butter or coconut oil.
3. Pour the mixture onto the bottom of the prepared mold, flatten it by pressing firmly with your fingers (so that it makes a compact, firm base) and set aside.

Preparation of cream:

1. Mix the cottage cheese into a smooth mass and add yogurt, 1 whole egg, 2 egg yolks, honey and lemon juice.
2. Mix briefly until the mixture becomes smooth and uniform, then gently mix the blueberries into it.
3. In another bowl, beat 2 egg whites into a stiff batter and carefully mix them into the cheese mixture.
4. Pour the mixture into the baking tin over the base of biscuits and bake for 30 minutes. After this, cover the cake with aluminum foil and reduce the temperature to 320 degrees F.
5. Bake for another 30 minutes, or until the cake hardens in the middle.
6. Turn off the oven and let the cake cool for 30 minutes in the oven with the door slightly open to prevent the cake from cracking.

Preparation for topping:

1. For the topping, place a handful of blueberries, lemon juice and stevia over medium heat and cook for 3-4 minutes.
2. While still hot, squeeze the blueberries with a fork to get a mixture that you can spread on the cake. (You can also mix in a blender to make it a more uniform mixture).
3. Arrange the remaining blueberries and / or raspberries on top of the cake.
4. When the cake has cooled completely, place it in the refrigerator to cool further and harden before serving.
5. Using a knife, gently separate the cake from the mold walls, open the mold and remove the cake.