Blueberry Cheesecake with Amaranth Flour

Name: Blueberry Cheesecake with Amaranth Flour
Prep time: 15 min
Total time: 1 h 5 min
Yield: 6-8 servings
Ingredients: 2/3 cups of HerbaZest Aguaje Powder; 1 cup of all-purpose flour (+ 1 TBS for the filling); 1/3 cup of brown sugar (+ 3 TBS for the filling); 1/2 cup of unsalted butter (cold; cubed); 1 cup of farmer's cheese (or cottage cheese); 2 eggs; 2 tablespoons of Greek yogurt (heaping); 1 cup of blueberries

Updated: April 14, 2026

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.

Servings

6-8 servings

Total time

1h 5min

Prep time

15min

Bake time

50min

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Ingredients

2/3 cups of HerbaZest Amaranth Flour
1 cup of all-purpose flour (+ 1 TBS for the filling)
1/3 cup of brown sugar (+ 3 TBS for the filling)
1/2 cup of unsalted butter (cold; cubed)
1 cup of farmer's cheese (or cottage cheese)
2 eggs
2 tablespoons of Greek yogurt (heaping)
1 cup of blueberries

Made with:

Directions

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.
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.
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.
Bake at 350°F (176°C) for 40-50 minutes, until the top is golden and the filling is set.