المكونات

  • Almond flour 145g
  • Coconut flour 40g
  • SpinneysFOOD white sugar 2 tbsp
  • Salted butter 115g
  • Cottage cheese 250g
  • Full-cream yoghurt 275g
  • SpinneysFOOD large brown eggs 2
  • SpinneysFOOD organic agave syrup 55g
  • Açaí powder 50g
  • SpinneysFOOD blueberries 170g

Nutrition (Per serving)

  • سعرات حرارية 859
  • دهون 64g
  • المشبعة 20g
  • بروتين 35g
  • الكربوهيدرات 39g
  • السكريات 27g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تشيز كيك الآسايي

American 25 Mins Prep · 60 Mins Cook


  1. 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.