Blueberries and chia seeds are such a favorite with all my clients. We seem to occasionally love this cheesecake on a Sunday with our roast chicken. Sometimes there is a thin slice leftover. This special recipe does contain sugar, but it is rapadura which is a healthier option. Blueberries are a good source of vitamins A and C, which are both important immunity boosting nutrients. Blueberries are some of the richest sources of antioxidants of all fruits. For any of my clients who are diagnosed with a health condition, this is not really on the menu. However, for clients who are a busy working mother trying to pull the whole delicious nutritious thing together in their kitchen, this is such a good treat for your whole family. Your kids will love it.
250g cream cheese
1 vanilla pod, split and seeds scraped with back of a knife
250g ricotta cheese
1/3 cup desiccated coconut
250g sour cream
2/3 cup rapadura sugar
1/2 teaspoon chia seeds
3 handfuls of blueberries
150g unsalted butter, melted
1/2 packet (250g) arrowroot biscuits, crushed
1/2 packet (250g) gingernut biscuits, crushed
2 tablespoons almond meal
Grease and line base of spring form tin with baking paper.
Make the base:
Mix melted butter with crushed biscuits and almond meal.
Press down evenly into the base of greased tin. Put in fridge.
Mix all the other ingredients together in a food processor and pour on top of the biscuit base.
Sprinkle with blueberries,
Return to fridge for about an hour before serving.
Wellness From Your Plate Ebook a collection of nutritional tips to apply the principles of nourishing your body with real foods.