|Prep time||25 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180ºC, gas mark 4.
To make the cheesecake base, add the almond flour, coconut flour, sugar and melted butter in a medium-sized bowl and mix until well combined.
Press the base into a 17cm loose-bottomed cake tin or 4 x 5cm loose bottomed tart tins and bake for 15-20 minutes, or until slightly golden.
To make the filling, combine the cottage cheese, yoghurt, eggs, agave and 45g açaí powder in a food processor or blender and blitz until smooth and combined.
Pour the filling over the bases and bake for a further 30-40 minutes or until just set with a little jiggle.
Turn off the oven and leave until completely cool.
Serve with the fresh blueberries and a dusting of açaí powder.