Not-so-perfect-but-still-delicious healthy(er) Baked Blueberry-Swirled Cheesecake

Do you ever feel like you haven't 'lived' until you've tried a particular experience? Believe it or not, I have NEVER eaten a cheesecake. Not that I can remember anyway. (I probably have but I can't remember it so it doesn't count)

Now I'm not talking about the raw-freeze ones that you can just blend up and crack it into the freezer. I meant the baked ones. The ones with the silk-like texture somewhat like honey (maybe that's an understatement). The other day, I was just thinking about this. Yet, since then, it has - for some particular reason - it has continued to bug me. Because, for days (OK, a may 1 or 2) the thought had continuously been popping up in my head for no particular reason. To the point of almost driving me crazy. OK, not that dramatic but it has been annoying. Then I received the final drop of the bomb when one of my friends gave me that look of horror. What are you, Patrick? (As in Patrick the starfish from Sponge bob who lives under a rock). Maybe its time I tried cheesecake. 

The reason why I've never had cheesecake is probably because I can't be bothered enough to buy one, let alone make one. First of all, my tooth isn't particularly sweet, and with all the sugar in it, it not really great for keeping your waist line. I don't want to sound like a health snob (though I probably am), but based on the nutritional facts, Cheesecake really isn't good for you. Its also probably way too sweet - not surprised with the large amount of sugar - to the point where I probably can't eat it. So its not a big surprise that I don't want to waste my money on a 23 cm diameter round diabetus sugar-overloaded infused cake (no matter how good it tastes). I also haven't made my own due to the fact it takes HOURS to make. 

Yet, my opportunity arises to the coming up of my dad's birthday. Surprise Surprise his favourite flavour is cheesecake. 

Since I probably have no intention of making this again (gosh the time this took was like a day) I took extra care in researching the process of how to make a proper baked cheesecake. I looked at various recipes, changed/added ingredients of mine to make my own preferred cheesecake! You cannot imagine my joy when I got it right the very FIRST time! (Dad-approved) So, if you have time, whip this baby up because it tastes pretty damn good. I adapted mine particularly from this place.

Blueberry-Swirled Baked Cheesecake with Almond Crust

Serves 12 people (1 cake)


2 Cups Blueberries 
1 Tbsp Pure Maple Syrup (or other natural sweetener)

150g or 1 + 1/2 Cup almond flour 
2 Tbsp Coconut oil
1 Tbsp Pure Maple syrup
1 tsp Cinnamon
1 tsp Almond butter
1 tsp Vanilla Extract

250g or 1 Cup Light Cream cheese 
250g or 1 Cup Light Ricotta cheese 
180g or 3/4 Cup Yoghurt (I used lightly sweetened organic natural yoghurt)
1/2 tsp Vanilla bean paste or 1 tsp Vanilla extract
1/2 Cup Maple Syrup (or more - to your taste)
4 Small Eggs, beaten
1 Tbsp Starch (I used tapioca)

Pre-heat oven to 160 Degrees Celsius.  Grease a 22cm loose bottom, round, spring-form tin. In a small saucepan, simmer blueberries, maple syrup, and 2 tbsp water over medium heat; cook until sauce thickens, about 10 minutes. For a smoother texture, blend with a hand blender. Set aside. Mix all base crumbs in a large bowl – until mixture sticks when pressed together with fingers. Press the crumb mixture into the bottom of the pan. 

Put the cream cheese and ricotta into the bowl of a stand mixer and mix briefly to combine. Add the yoghurt, vanilla bean paste (or vanilla extract), maple syrup and continue to mix until smooth. Be careful not to over mix as it can become quite loose.  Gradually add eggs, one at a time.  Sift in the starch, mix well. (This should thicken the mixture slightly)

Pour the cheese mixture on top of the crust. Spoon the blueberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally. Bake in the oven for 35-45 minutes or until golden brown, with a slight jiggle in the middle.  Turn off the oven and allow it to cool in the oven with the door open slightly, for 1 hour. When it is cool enough to touch, cover cake with foil and refrigerate for at least 4 hours or overnight. Run a table knife between edge of cheesecake and spring-form pan before gently removing side of pan.

Cut a slice, serve and enjoy!


This was the general consensus from an number of recipes I read, but make sure you follow the cooling instructions precisely, apparently it stops the cheesecake from cracking.  Mine still cracked a tiny bit, but I can only imagine what would happen without this stage, and I wasn't prepared to risk it. This, unfortunately isn't vegan - the eggs are essential, but I'm sure there are heaps of raw vegan cheesecake recipes that are still delicious! Maple Syrup can be replaced with any other liquid sweetener or even dry (e.g. coconut sugar) - just not for the crust as it helps it bind together nicely. You may also want to add more sweetener if you have a sweet tooth - I didn't as mine had some extra sweetness from the yoghurt. Yoghurt does not change the flavour, and is really good for the texture. Natural Yoghurt is best if you do not want the sour-y taste from greek yoghurt (although it still works too). Coconut oil can also be replaced with another neutral-tasting oil. 

- So, I thought

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Potato, Coffee + Generally Food obsessed Brisbane Chick.


  1. This, Clarissa, is genius. It looks incredibly photogenic, actually. If you don't believe that, then its probably your rad photography skills. XD.

    Totally agree with you on the point of how cringe-worthy the sugar levels (not to mention price!!) of a normal cheesecake is. Definitely going to get down and dirty in the kitchen (after my exams are over). :)