Gluten-free cheesecake with blueberries

Updated: Jan 21


  • 1kg of curd cheese (I used semi-skimmed one)

  • 180g of natural yoghurt

  • 6 large eggs

  • 3 tablespoons of oil

  • 150g of xylitol

  • 3 tablespoons of potato flour

  • 1 teaspoon of baking powder

  • blueberries


  1. Prepare a medium sized, round, baking tray. Put bakery paper on the bottom and spread some oil or butter on the walls.

  2. Blend the curd cheese until it's smooth, then add yoghurt and blend it altogether.

  3. Keep on adding one egg at a time to the cheese while you're mixing.

  4. Then, add xylitol and oil, and mix everything together. Add flour and baking powder, mix it all again.

  5. Pour the mixture into the baking tray and put the blueberries on top.

  6. Bake the cake for 30 minutes in 180 degrees, then reduce the temperature to 150 degrees and bake for another 45 minutes. (Check with a toothpick if it's ready, if not - add another 5 minutes).


©2020 by Aleksandra Trusz