Keto orzechowo-karmelowy sernik baskijski
Serves 1
Directions
- 1Pour nuts into a blender.
- 2Put the nuts, peanut butter and butter in a bowl.
- 3Use spatula to press base mix into pan.
- 4Add cream cheese to a bowl.
- 5Sift erythritol into the bowl.
- 6Mix with a mixer.
- 7Add eggs and mix.
- 8Pour batter into baking form.
- 9Pour caramel over the cheesecake.
- 10Top with nuts.
- 11Cut the cake.
Ingredients
- 1 garść orzechów włoskich
- 35 g masła orzechowego
- 1 łyżki roztopionego masła
- 200 g twarogu śmietankowego
- 200 g serka śmietankowego typu Philadelphia
- 125 g serka mascarpone
- 125 g śmietanki 30%
- 125 g jogurtu greckiego
- 3 jajka
- 125 g erytrytolu
- 10 g budyniu waniliowego bez cukru
- trochę ekstraktu waniliowego
- 2 łyżek erytrytolu
- 1 łyżki masła
- 50 g śmietanki 30%
- szczypta soli
Equipment
blenderbaking panovenspatulabowlsievemixerpaper towel
Tips
- For the nutty base, grind the nuts and mix with peanut butter and melted butter.
- Press the mixture into a baking pan.
- Bake the base for about 15 minutes at 180 degrees Celsius.
- Cool the base after removing from the oven and preheat the oven to 240 degrees.
- For the cheese mass, mix the cheeses with yogurt and erythritol.
- Gradually add the eggs while continuing to mix.
- Pour in the cream, add the pudding and vanilla.
- Pour the cheese mass onto the cooled base.
- Bake for about 30 minutes, it will shake like jelly when removed from the oven and that's good!
- It will set in the fridge.
- Place in the refrigerator for a minimum of 8 hours!
- For the keto caramel, dissolve erythritol in a pot and cook it a bit.
- Remove from heat and cool slightly.
- Add butter and melt.
- Add cream and cook until thickened.
- Add vanilla extract for color.
- After slightly cooling, add salt.
- Pour over the cheesecake and decorate with nuts.
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