Blueberry And Almond Gluten Free Baked Cheesecake

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• Step 1

  Pre heat oven to 180c, lline bottom of a 10inch springform pan.

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  Step 2

  To make base -
  Beat together butter, vanilla and caster sugar until creamy . Add almond meal, and tapioca and stir until combined.

• Step 3

  Press mixture into the cake tin, covering the bottom and up the sides to approximately 3 cm in height. Prick lightly all over with a fork and bake for approx 15 minutes or until the edges are lightly browned. Remove from oven and let cool to room temperature in the cake tin.

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  Step 4

  To make filling-
  Whip half the thickened cream until stiffs peaks form. Set aside

• Step 5

  In a seperate bowl, beat cheese until light and fluffy, add arrowroot and sugar, beat until smooth.

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  Step 6

  Add one egg at a time and beat until mixed well. Then beat in remaining cream and almond extract. Gently fold in blueberries and whipped cream.

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  Step 7

  Pour into cake tin on top of base, smooth out, and drizzle with Honey.

• Step 8

  Reduce oven heat to 150c. Bake for 70 minutes or until centre in almost set. Remove from over, run a knife around the inner edge of the tin, to loosen sides. But let cool in the pan. Refrigerate for minimum of 4 hour, remove from pan and serve with mint and fresh berries

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