Cheesecake with nuts and blueberries

Name: cheesecake with nuts and blueberries
Cook time: 25 min
Total time: 340 min
Yield: 10
Ingredients: 300 g unsalted almond hazelnut mix container 175 g; 200 g liquid honey; 1 tl baking powder; 1 tl cinnamon; 1 tl sea salt; 1 el peanut oil; 250 g Chou soft and airy cream cheese; 2 el lemon juice; 200 g vegetable variation on natural yoghurt cup 500 g; 200 g fresh blueberries

With such a special bottom, your cake is a success. Tasty crunchy cheesecake with almonds, hazelnuts and blueberries.

Ingredients

Kitchen Stuff

1 food processor
1 metal quiche mold with loose bottom (Ø 24 cm)
1 blender

Directions

Preheat the oven to 175 ° C.
Grind the nut mix with the honey, the baking powder, the cinnamon and the sea salt in the bowl from the food processor to a coarse-grained dough.
Grease the mold with the oil. Push the dough into a uniform layer with moist hands. Bake golden brown in the middle of the oven for about 15 minutes.
Push the bottom with the convex side of a spoon a little at the moment the cake bottom comes out of the oven. Allow to cool completely in 1 hour.
Put the cream cheese, lemon juice, honey and yogurt into the bowl with the rest of the salt and mix with the hand blender into a smooth, creamy mixture.
Spoon the filling onto the nut base. Let stiffen in the refrigerator for at least 4 hours.
Take the cheesecake out of the fridge and put the blueberries on top with the little tops. Yummy! .