Gluten FREE-DOM!
Don’t miss out on the sweet things in life because you struggle to tolerate the problematic protein
COCONUT & BLUEBERRY CHEESECAKE SERVES 10 PREP 30 MINS COOK 1 HOUR + COOLING + CHILLING
✦ 1¾ cups almond meal ✦ ½ cup shredded coconut ✦ ½ cup coconut flour ✦ 1 tbsp icing sugar ✦ ¹⁄ cup coconut oil (see tip) 3 ✦ 500g cream cheese, softened ✦ 3 eggs ✦ ²⁄ cup caster sugar 3 ✦ 1 lemon, zested and juiced ✦ 1 tsp vanilla essence ✦ 125g punnet blueberries, plus extra to serve ✦ shaved coconut and pouring cream, to serve 1 Preheat oven to 160°C. Grease and line a 20cm springform pan. 2 Process meal, shredded coconut, flour and icing sugar. Melt coconut oil and add to processor with motor running until mixture binds together. Press over the base and side of pan. Chill until required.
3 Meanwhile, process cream cheese, eggs, sugar, lemon zest and juice, and vanilla together until smooth. Pour half into the chilled cheesecake case. Sprinkle with half the blueberries, then repeat the layers. Bake 1 hour until centre is still slightly wobbly.
4 Cool cheesecake completely in the turned-off oven. Chill overnight. Serve topped with extra fresh blueberries and shaved coconut. Accompany with cream.