Cheesecake in a jar
What do you need:
- 25 g butter
- 100 g almond flour
- 10 g of broken linseed
- 4 gr Greensweet Extra Sweet
- 1 egg (only the egg white)
- 1 level tbsp biscuit spices
- 150 g cream cheese (Philadelphia)
- 200 ml whipped cream
- 8 g Greensweet Extra Sweet
- 12 drops of Greensweet liquid stevia Peach
- 200 g Mango (fresh or frozen)
- 20 g Greensweet Jam Jelly Crystal
- 1 weck jar
This is how you make it:
Heat the oven to 180 C. Melt the butter and mix the ingredients from the bottom to a firm mixture. Place baking paper on the baking tray and spread the mixture over the bottom and press well. Bake the bottom in the oven for 20 to 25 minutes and then let it cool down.
Whip the cream lumpy, add the rest of the filling ingredients and mix until smooth.
Meanwhile, make the jelly by mashing the fruit and then heating it in a pan with the jelly sugar.
Crumble the cooled bottom and put it at the bottom of the preserving jar. Then the filling on top and then the mango jelly. In this recipe I made layers with the bottom, filling and jelly, but that is of course not necessary. Leave the weck jar in the refrigerator for at least 1 hour. You can also divide everything into several small jars and serve it as dessert. Then prepare it in the morning or the day before!
Source: A variation on the Oanh's Kitchen recipe, the low-carb and gluten-free pie