Did someone say che‑se‑kha‑khe? 🍰
Get ready for countless requests for this cheesecake at your house! A light, fluffy, lush cake, full of fruit and protein. While it takes a bit of time to prepare, it's definitely worth it! We've taken a tactical approach by improving the cream with aromatic vanilla, which gives it a subtle flavour, slightly suppresses the sourness of the curd and makes you like our cheesecake much more. And it's worth it, because you can never have enough nutritious and wholesome desserts. So we're giving it 10 points! (Also for the fun of baking. ) 🏆
Nutrition (1 serving)
- 280 kcal
- 23 g carbohydrates
- 14 g fats
- 15 g protein
Per 8 portions
- 100 g sugar free biscuits
- 50 g oats
- 1 egg white
- 50 g butter
- 650 g light curd cheese
- 250 g sour cream
- 75 g xylitol
- 10 g vanilla pudding
- 1/2 tsp vanilla powder
- 1 egg
- 1 yolk
- 3 nectarines
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
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Mix the oats in a bowl with the ground biscuits, egg white (the egg yolk will be used in the cream, so don't throw it away) and melted butter.
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Transfer the resulting mixture into a baking cake tin (⌀ 20 cm) and use a spoon or glass to press it evenly onto the bottom. Place in the oven to pre‑bake for 8‑10 minutes at 180 °C.
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Meanwhile, mix all the ingredients for the cream in a bowl. Pour the finished cream over the pre‑baked biscuit layer. Lightly bump the tin a couple of times to remove air bubbles and prevent the cheesecake from cracking. Turn the oven temperature down to 155 °C, wait a few minutes and bake the shell and cream for 30 - 35 minutes.
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Let the baked cheesecake cool at room temperature for at least half an hour. In the meantime, slice the fruit thinly, we chose nectarines, add maple syrup, 2 - 3 tablespoons of water and let it caramelise over a low heat until soft.
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Spread fruit on cheesecake, top with granola and pecans. Then put the cheesecake in the fridge for at least a couple of hours (preferably overnight) to set.
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And the next day we can serve! So how many points do you give him? Let us know in the comments or on our @vilgaincooking Instagram!
Enjoy! 😋
