Ingredients

1.

Almond flour
1 cup
2.

Butter, unsalted
6 tbsp
3.

Cinnamon, ground
1 tsp
4.

Salt, sea salt
0.25 tsp
5.

Raw egg
1 medium
6.

Whipping cream, extra heavy/gourmet, not whipped
1 cup
7.

Cream cheese, brick
0.5 cup
8.

Blueberries, wild, frozen, Alaska Native
1 cup
9.

Vanilla extract
1 tsp
10.

Lemon juice
1 each - juice from one lemon
11.

Lemon Peel Or Zest Raw
2 tsp
12.

Tap water
0.25 cup
13.

Agar-agar Powder
2 tsp

Instructions

1.
Preheat the oven to 350F/180C. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, 4 tablespoons of unsalted butter, cinnamon, egg, and a pinch of sea salt. If mixing by hand, first rub the butter with the almond flour, cinnamon, and sea salt until the mixture resembles bread crumbs, then incorporate the egg.
2.
Line a baking sheet with baking paper (optional, but recommended). Press the crust mixture onto the baking sheet to a thickness of about ¼ inch, forming a large cookie shape. Bake for 8-10 minutes, or until golden brown.
3.
Remove the baked crust from the oven and transfer it to a food processor. Add the remaining 2 tablespoons of butter. Pulse until a ball of dough forms.
4.
Take approximately 1 tablespoon of dough per portion and place it into each cupcake case. Use your fingers or the back of a small spoon to press the dough down into each mold. Repeat with the remaining dough. Use a fork to prick a couple of holes into the base of each crust. Bake in the center of the oven for 12-15 minutes, or until golden brown. When they come out of the oven, they will be soft. Use the back of a small spoon again to compress the base further and allow it to fully cool at room temperature or in the fridge before filling.
5.
Grate the lemon zest and juice the lemon. Add the blueberries (fresh or frozen) to a small saucepan, along with the lemon zest, lemon juice, and vanilla extract. Stir and bring to a simmer. In a small bowl, add the water and 2 teaspoons of agar agar powder. Allow it to ‘bloom’ and thicken before adding it to the blueberry mixture. Stir together and simmer for 5 minutes. Set aside to cool.
6.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and cream cheese. Whisk together until thick and fluffy. Add half of the blueberry mixture and 1 teaspoon of vanilla extract to the cream and beat until fully incorporated.
7.
Fill each cupcake case with the cheesecake mixture, approximately 1 tablespoon per case. Spread evenly, leaving enough space for the top berry layer.
8.
Spoon the remaining blueberry jam over the tops of the cupcakes and leave them to set in the fridge for a couple of hours, or in the freezer for an hour before serving. If kept in the freezer, take them out about 15 minutes before serving to thaw slightly.