Caramel cheesecake

Okay because I really love cheesecake as lunch and can not stay away from that delicious caramel stevia from the greensweet-stevia, I made this delicious cheesecake.

For me it was also questionable whether this would work and whether the taste of caramel would also come up well.

And it did, what was that tasty piece of cake. I would say surprise your visit because they really do not expect this.

Caramel cheesecake.jpg


What do you need:

Bottom:

stoned dates
150 grams of almond flour
40 grams of melted coconut oil
1 tablespoon of raw cocoa powder
3 drops Greensweet liquid stevia chocolate

Cottage cheese layer:

500 grams of lean quark or skyr
4 sheets of gelatin
15 drops Greensweet liquid stevia Caramel

Topping:

150 grams of blueberries
2 sheets of gelatin

This is how you make it:


Soak the 6 leaves of gelatin as shown on the packaging. Put the ingredients from the bottom in a food processor and make a nice firm dough. Line a round cake tin with parchment paper on the bottom and grease the sides with coconut oil. Divide the dough over the bottom and press it well, then put it for fifteen minutes in the refrigerator. Put the curd in a bowl add the drops of greensweet-stevia caramel, mix this well together so that the taste comes everywhere. Take 2 tablespoons of curd cheese from your bowl and put it in a small pan, heat the curd cheese and dissolve the 4 sheets of gelatine here, then do this again with the remaining curd cheese and mix it again well together. Remove your soil from the cooling and pour your curd mixture over it, then put it back in the refrigerator. Put the blueberries in a food processor, puree, pour it into a pan and heat it, dissolve the 2 remaining leaves of gelatine. Remove the cake from the cooling and pour your topping over the curd. then put the cake in the refrigerator for at least 3 hours so that it can stiffen well.

Recipe and photography: http://www.lifelivelove.nl/

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