Almond Blueberry Cheesecake

Ingredients for 1 servings:

• 390 ml almond(s), ground
• 2 tbsp butter, melted
• 1 ¼ kg cream cheese
• 150 g butter, soft
• 100 ml milk
• 4 tbsp Amaretto
• 5 eggs
• 1 egg yolk
• 640 g chocolate (milk), melted and cooled
• 320 ml blueberries, fresh, frozen or from the jar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

harmonious combination of blueberries, almonds and chocolate

Knead the almonds and butter together, press into a 26cm tin and chill the tin. In a large bowl, mix the cream cheese with the softened butter. Add the milk and liqueur. Beat in the eggs and egg yolks one at a time. Mix about 300ml of the cream with the prepared melted chocolate. Stir this into the remaining cream cheese mixture and fold in the blueberries. Spread the filling onto the base of the tin and bake the cake at 180°C for 45-60 minutes. After baking, let it cool for about 2 hours and then chill for a few more hours. You can also use raspberries instead of the blueberries. Tip: If using frozen berries, do not thaw them; instead, mix them with about 2 tablespoons of flour and fold them into the filling.