You can never go wrong with the classic cheesecake, and this gluten-free Coconut and Blueberry Cheesecake packs an extra punch of flavour with coconut and juicy blueberries.
- 1¾ cups almond meal
- ½ cup shredded coconut
- ½ cup coconut flour
- 1 tbsp icing sugar
- ½ cup coconut oil
- 500 g cream cheese, softened
- 3 eggs
- ⅔ cup caster sugar
- 1 lemon, zest and juice
- 1 tsp vanilla essence
- 125 g blueberries, plus extra to serve
- Shaved coconut and pouring cream, to serve
Preheat oven to moderately slow, 160 C. Grease and line a 20-cm springform pan.
Process meal, coconut, flour and icing sugar. Melt coconut oil, and add to processor to bind. Press over base and sides of pan. Chill until required.
Process cream cheese, eggs, sugar, zest, juice and vanilla until smooth. Pour half into chilled case. Sprinkle with half blueberries, repeat layers. Bake 1 hour. It will be wobbly.
Cool completely in turned-off oven. Chill overnight. Serve topped with extra blueberries and coconut. Accompany with cream.
Photo: Rob Shaw/BauerSyndication.com.au