Hi!
Cheesecake is one of my favorite cakes. I love it in any form – no-bake, as ice cream, but also traditionally baked. The consistency of the cheese cream is a perfect taste poetry. Cheesecake will always stand out for its simplicity, combined with fruit it gives an even better effect.
I invite you to try a cheesecake that will steal your heart and you can modify it however you want, it will always be perfect.
Ingredients:
Base:
- 200g almond flour
- grated lemon and orange peel
- 60g butter
Cheesecake:
- 800g Greek yogurt (you can use any type, I used half coconut and half Greek lacto free)
- 4 proteins
- 1 egg
- 2 packages of sugar-free pudding (you can use it with sugar)
- 100g xylitol / or use regular sugar (I only use half of the xylitol)
- pinch of salt
- 200g lactose-free mascarpone (use regular)
- blueberries and raspberries
Topping:
- 50g white chocolate without sugar
- 50ml lactose-free cream
- 50g lactose-free mascarpone
- zest and lemon/orange juice
Instructions:
Mix all the ingredients and pour them into the bottom of a 26 cm diameter cake tin lined with paper and knead well. Put in the oven preheated to 190 degrees for 8 minutes.
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All ingredients must be at room temperature. Beat the egg whites and egg with a pinch of salt until stiff. Add sugar and mix until it dissolves. Add pudding, yogurt and mascarpone. Mix everything together and pour onto the baked base. Put in the oven preheated to 180 degrees for 1 hour. Cool the cake in the oven with the oven ajar.
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All ingredients must be at room temperature. Beat the egg whites and egg with a pinch of salt until stiff. Add sugar and mix until it dissolves. Add pudding, yogurt and mascarpone. Mix everything together and pour onto the baked base.
Add a few blueberries and raspberries to the mixture – they can be frozen (they will be even better). Also put a few fruits on top of the dough.
Put in the oven preheated to 180 degrees for 1 hour. Cool the cake in the oven with the oven ajar. And pour the icing from the recipe above.
***
Heat the cream, add chocolate, zest, lemon juice and mascarpone. Mix until everything is combined. Pour onto the cake. Decorate with blueberries and raspberries or any fruit. Place in the fridge for at least 30 minutes.
Enjoy !
