cheesecake crumble

This recipe is really easy to make, you use a third of the base for the crumble, which gives it a really nice crunchy texture at the top. The filling is a mixture of ricotta and philadelphia cheese, with a hint of vanilla. I put blueberries, but any berries will do, depending on your taste!!

COOKING & PREPARATION TIME: 1 hour

INGREDIENTS for 6 slices/ 20cm round tin cake:

for the base:

80gr ground almonds

45gr butter at room temperature

30gr coconut flour

15gr oat flour

20gr xylitol

for the filling:

280gr philadelphia cheese

100gr ricotta

50gr xylitol

2 eggs, beaten

50gr fresh blueberries

1 tspn vanilla essence

• preheat oven at 350F/ 175C
• line a 20cm cake tin with baking paper at the bottom and butter the sizes
• prepare the base by mixing the flours and xylitol, then add the butter and incorporate in flours to obtain a crumble consistency
• set 1/3 aside for the topping, place the rest in the cake tin and press down with the back of a spoon
• bake in oven for 8-10 mins
• in the meantime prepare the filling by mixing the ricotta, philadelphia cheese, xylitol and vanilla essence together
• place on top of the base, top with the remaining crumble and blueberries and cook in the oven for 40-50 mins or until the sides are golden and the middle is still wobbly
• cool than, refrigerate and serve with more berries

NUTRITIONAL VALUE PER PORTION
energy kcal	278.1
fat	21.6
of which saturated	9.5
carbohydrates	6.1
of which sugars	3.3
fibre	2.5
protein	14.4
salt	0.4

• preheat oven at 350F/ 175C
• line the bottom of a 20cm cake tin with removable sides with baking paper and butter the sides
• prepare the base, by mixing the flours and the xylitol and then with your hands incorporate the butter, until you get a crumb consistency.
• set 1/3 of the crumble aside for the topping, the rest place on the cake tin and press down with the back of a spoon
• bake in oven for 8-10 minutes
• in the meantime with a whisker, combine the ricotta, philadelphia cheese, xylitol and eggs
• pour on top of the base, top with the blueberries and crumble and bake in the oven for 35-40 minutes or until golden on the sides but still wobbly in the centre