Preheat oven at 325 F.
In a large bowl, mix together until smooth and creamy:
- 1 package (500g) pressed cottage cheese
- 1 cup plain yogurt
and then add and mix well:
- 1/3 cup agave syrup
- 1/4 cup whole wheat flour
- pure vanilla extract
- 2 eggs
Pour batter into a butter and lined 9 in (23 cm) round cake pan.
Bake for ~ 45 min. When done, remove from oven and let cool completely in pan.
In a sauce-pan over medium-heat, bring to boil:
- 1/2 package (300 g) frozen blueberries
- 1/4 cup agave syrup
Cook until a thick syrup is formed.
Let cool and then spread blueberry topping over top of cake.
Refrigerate at least 4 hours before serving.
Nutrients per 1 slice: Calories: 259, Total Fat: 4.1g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 74mg, Sodium: 57mg, Total Carb: 36.8g, Dietary Fiber: 1.3g, Sugars: 6.8g, Protein: 20.3g,
Vitamin A: 9%, Vitamin C: 2%, Calcium:8%, Iron: 1%
*** For the low-carb version of the blueberry cheesecake:
- use Stevia extract instead of agave syrup
- use almond or chickpea flour instead whole wheat flour