Looking for some inspiration I decided to go through my old recipes and see if I can find something ketofriendly. And I found this purple guy here. It reminds me this hot summer day I’ve made it. I remember this creamy, almost velvety texture and deep blueberry flavour melting in my mouth while sitting in my friend’s garden.
This beautiful, deep purple colour comes from wild blueberries. Wild blueberries are generally much smaller in size than cultivated. They also vary in color from different shades of blue to almost black. And the taste…if you have never tried wild blueberry, you should definitely do it. That’s the taste of summer and my childhood, when my grandma was making blueberry dumplings with loads of cream on top. You had to watch yourself eating them, because dumpling could splash blueberry juice all around your clothes. After eating a plate of grandma’s dumplings everything was purple, your mouth, tongue, lips and hands, everything was blueberry…
What’s the difference between cultivated and wild blueberries? They both are great and full of nutrients, but seems like wild ones have higher quantities of minerals such as calcium, manganese, magnesium and zinc. Although cultivated have more iron. Blueberries are known from the great source of polyphenols, but the wild blueberries again have more than cultivated ones. That makes them extremely beneficial for cardiovascular health. Studies also show that they are protective against DNA damage, and can make a significant improvements in memory problems. They are great source of vitamin C and K1, and fiber, helping to grow healthy gut bacteria.
So actually, I could say that this cake is kind of a treatment 🙂
· 500 g wild blueberries (fresh or frozen)
· 200 ml whipping cream
· 1 kg cream cheese
· 6 tsp gelatine
· xylitol or other sweetener of choice, to taste
If you use fresh blueberries just rinse them under cold water and leave to drain. If you use frozen ones, defrost them first.
Blend them using hand blender, then put aside couple of spoons – we will use it as a topping. Mix the rest with cream again using hand blender. Then add cream cheese and sweetener and mix with hand mixer until combine.
Dissolve gelatine in a couple spoons of hot water (or according to directions on gelatine). Add 2-3 teaspoons to blueberries that you’ve set aside, and stir. Pour the rest slowly to your cheesecake and keep on mixing, so gelatine can dissolve properly. Put it to the fridge for a whole, so it will set a bit.
You can put some cling film or aluminium foil into your cake tin, to make sure that it’s not going to leak (or you can use silicon form, it will leak-proof for sure). Cheesecake should by slightly set, but still runny enough to easily transfer to the tin. So just pour it in and eaven the surface with spatula. And now it goes back to the fridge. After about an hour or two, spread on top the remaining blueberries and put it back to the fridge. The best would be for 6-8 hours if you manage to wait so long. (That’s why the best idea is to make it in the evening, and leave in the fridge for a night)
Properly set will be easy to slice in portions. There’s nothing left than just enjoy the treatment 🙂