This rustic blueberry cheesecake features a creamy, lightly sweet filling nestled between a buttery crumble base and topping. Amaranth adds a distinct nutty note and a more wholesome feel. Juicy blueberries bring freshness and a gentle burst of sweetness, making it a simple yet satisfying bake.
- In a bowl, combine 1 cup of all-purpose flour, amaranth flour, cold butter, and 1/3 cup brown sugar. Rub the ingredients together with your fingers until a crumbly texture forms. Set aside. (5 minutes)
- In another bowl, add the farmer's cheese, eggs, and the remaining 3 tablespoons of sugar. Break up the cheese and mix until smooth and uniform. Add the Greek yogurt and mix again, then stir in 1 tablespoon flour until fully combined. (5 minutes)
- Spread half of the crumble evenly in a small baking dish lined with parchment paper. Top with the cheese mixture, then scatter the blueberries over it. Finish with the remaining crumble on top. (5 minutes)
- Bake at 350°F (176°C) for 40-50 minutes, until the top is golden and the filling is set. (50 minutes)
All-purpose flour
