Keto Blueberry Cheesecake

INGREDIENTS

• 200g skinless hazelnuts
• 75g butter
• For the cheesecake:
• 300ml full-fat sour cream
• 600g full-fat cream cheese
• 2 tbsp powdered sweetener - (erythritol)
• 3 large eggs
• 6 large egg yolks
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 400g blueberries
• 1 tsp powdered sweetener - (erythritol)
• 1 tbsp lemon juice

STEPS

1. Pre-heat the oven to 180C. Place the hazelnuts on a baking tray and place into the oven. Bake for 8-10 minutes, until the hazelnuts smell toasted and are golden. Add to a food processor and blitz until a fine crumb is formed—be careful not to over blitz. 
2. Melt the butter over a medium heat until slightly brown and nutty smelling then tip into the food processor and pulse to combine.

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