paleo, gluten free blueberry cheesecake

Blueberry Cottage Cheese Cake

I am a cheese cake addict, always been always will be. Giving up cheesecake forever is just not an option for me. Thankfully I didn’t have to. A little creativity goes a long way. By substituting healthy, wholesome ingredients in a regular cheesecake recipe, I ended up with a deliciously nutty crust and smooth texture that are in no way less appealing than the real thing. Only this is the true real thing, full of calcium and protein that makes a yummy occasional classic dessert you won’t feel bad about.

Notes:

  • Pour room temperature water into the baking dish on the bottom of the oven and place cheesecake on top rack. Having the water under the cheesecake as it bakes helps to prevent cracking.
  • Arrowroot flour is used as a paleo substitute for cornstarch. It is possible but more tricky to thicken the sauce without the use of flour. This can be done by reducing the liquid content through longer simmering. However, to get a perfect consistency and no leakage I do recommend to stock up on arrowroot, that can be then used in a variety of sauces and gravy recipes. I got mine at Bulk Barn, but it is also widely available in a variety of other specialty groceries stores.

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