| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 859 |
| Fat | 64g |
| Saturates | 20g |
| Protein | 35g |
| Carbs | 39g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180ºC, gas mark 4.
2
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.
3
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.
4
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.
5
Pour the filling over the bases and bake for a further 30-40 minutes or until just set with a little jiggle.
6
Turn off the oven and leave until completely cool.
7
Serve with the fresh blueberries and a dusting of açaí powder.
