Ingredients:
- 2 tablespoons Zen Basil seeds
- 1/2 cup water
- 4 eggs
- 2 cups yogurt
- 1/4 cup almond flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup monk fruit (or sweetener of your choice)
-
Cream Cheese Topping:
- 1 cup cream cheese, softened
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
Toppings:
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
Instructions:
1. In a cup, mix Zen Basil seeds and water. Set aside for a minute or so until fully hydrated.
2. In a large bowl, whisk together the eggs until well beaten. Then add the hydrated seeds, yogurt, vanilla extract, salt, and monk fruit. Mix until thoroughly combined.
3. Pour the mixture into a greased deep baking dish.
4. Sprinkle the blueberries over the mixture, folding them lightly into the top layer.
5. Evenly sprinkle the almond flour over the top surface of the mixture.
6. Bake at 350°F (175°C) for approximately 30 to 35 minutes. Check for doneness by ensuring the center is not liquid, but it's expected to be moist.
7. Once baked, let it cool before serving. Optionally, you can flip it over onto a plate for presentation.
For the Cream Cheese Topping:
1. In a mixing bowl, combine the softened cream cheese, honey or maple syrup, vanilla extract, and a pinch of salt.
2. Use a hand mixer or stand mixer to blend until smooth and creamy.
3. Chill the frosting in the refrigerator for about 15-20 minutes if needed to firm up.
4. Spread the frosting evenly over the cheesecake.
Add the Fresh Toppings:
1. Top the frosted cheesecake with chopped strawberries and blueberries.
