Blueberry Cheesecake, Mexican recipe.
Blueberry Cheesecake, without sugar and without gluten.
Hello fresh friends!
The delicious blueberry grows in several parts of Latin America and the world, but today we will talk specifically about the Mexican blueberry as it is considered one of the best on the market in the whole world.
Currently, these Latin American superfruits are gaining popularity thanks to their incredible health benefits. It is known that blueberry is a powerful food because of its high level of antioxidants, compounds that are believed to prevent a variety of diseases. As this process of oxidative stress seems to be an essential part of many diseases, researchers have long been studying these compounds for their potential treatment for various disorders, including cancer and cardiovascular diseases.
This cheesecake is ideal to satisfy a sweet craving or to share with family or friends. The best is that it is very easy to make and all the ingredients are healthy.
What we are looking for is to share with you new ideas and recipes made with exotic fruits from Latin America and show you how the dishes or desserts can be delicious and healthy at the same time.
Yulia Arellano, The Fresh Team.
FOR THE MASS:
1/2 cup of nuts
1/2 cup of almonds
1/2 cup raisins
FOR THE FILLING:
350 gr of cream cheese
1 white yogurt sweetened without sugar
1 and 1/2 cup of blueberries
Stevia or the sweetener of your liking.
4 tablespoons grated coconut
1/2 cup of blueberries
Grated 1 lemon
1 To start, put the nuts, almonds, and raisins in the processor and grind until it is the texture of the dough.
2 Distribute butter all over the cake pan so that our dough does not stick.
3 Put the dough in the mold and press with your fingers so that it is compressed in the bottom evenly.
4 Wash and dry the processor to use it to make the filling. Put cream cheese, yogurt, cranberries, and sweetener in the processor. Process until everything is completely mixed.
5 Put the mixture in the mold on the dough.
6 Add the grated coconut over the mixture.
7 Store in the refrigerator for at least 5 hours to set and make the mixture firm.
8 To remove it from the mold, first, you have to pass a knife around the perimeter, to make sure it does not stick.
9 Once you take it out of the mold, put the remaining blueberries on top and sprinkle lemon zest.
… Now you are ready to enjoy a delicious cheesecake, without sugar and without gluten.
Stay Fresh with POP fresh!
By Yulia Arellano