A recipe for a delicious no-bake cheesecake, perfect for those on a ketogenic and gluten-free diet. This delicate and fluffy combination consists of a cheesecake filling made from natural homogenized cheese, mascarpone, and cream. The cheesecake is prepared on an almond base.
Ingredients
For the cheesecake filling:
- Natural homogenized cheese: 550 grams
- Heavy cream: 200 grams
- Mascarpone cheese: 250 grams
- Erythritol: 8 tablespoons
- Water: 0.5 cup
- Pork gelatin: 3 tablespoons
- Fresh raspberries: 1 handful
For the crust:
- Almond flour: 100 grams
- Cold butter: 40 grams
- Erythritol: 2 tablespoons
- Salt: a pinch
For the syrup:
- Tea: 3 tablespoons
- Lemon juice: 1 tablespoon
- Erythritol: 0.5 teaspoon
For the strawberry glaze:
- Fresh strawberries: 230 grams
- Pork gelatin: 2 teaspoons
- Erythritol: 1 teaspoon
Additional toppings:
- Fresh strawberries: 1 handful
- Blueberries: 1 handful
Preparation
Step 1: Crust
- In a bowl, mix almond flour with cold butter pieces, erythritol, and a pinch of salt. Knead all the ingredients together.
- Grease the bottom of a 25 cm diameter cake pan with butter or line it with parchment paper, then line it with the prepared crust dough. Place the pan in an oven preheated to 175°C and bake for about 15 minutes (until lightly browned). Allow the baked crust to cool, then lightly brush it with the syrup made from tea, lemon juice, and erythritol (not too much to avoid it becoming too wet).
Step 2: Cheesecake Filling
- Soak the gelatin in cold water and set aside to swell for a moment. Then, heat it gently in a saucepan (without allowing it to boil) until completely dissolved. Allow it to cool.
- Grind the erythritol in a coffee grinder. Combine the homogenized cheese with mascarpone, then add the erythritol and cooled gelatin (mix on low speed to prevent lumps from forming). Whip the cream separately, then add it to the cheese mixture and gently fold it in. Spread the prepared mixture over the baked crust and refrigerate until slightly set.
- If you prefer sweeter desserts, you can add more sweetener.
- For additional flavor, you can also add a handful of blended and strained raspberries to the cheesecake mixture. This step can be skipped, and you can add your favorite flavoring to the cheese mixture.
Step 3: Glaze
- Soak the gelatin in a little cold water and set aside to swell. Puree the strawberries into a smooth puree, add erythritol, and heat in a saucepan. Once removed from the heat, dissolve the swollen gelatin in the strawberry mixture, then allow it to cool. Pour the cooled strawberry mixture over the set cheesecake filling, arrange the berries on top, and return to the refrigerator to set.
