EASTER CHEESECAKE
16th March 2023
Category
Classical & MKD Recipes
Fat: 112.72g Protein: 21.82g CHO: 11.17g Kcal: 1,146 MKD 11.17G CHO TOTAL 2.74g CHO PER PORTION
Notes
Mo’s tip: You could make one large cheesecake if preferred.
I grated a TINY bit of Lindt on top just to give it a finish, it didn’t even register on the scales as I grated it on a very fine grater.
Each portion gives: 28.18g fat / 5.45g protein / 2.74g CHO
Ingredients
- 12g Cocoa dark supreme – LINDT 90%
- 75g Ground almonds
- 12g Butter
- 75g Mascarpone – MORRISONS
- 40g Double cream
- 4g Cacao butter – GREEN ORIGINS ORGANIC
- You will also need ¼ teaspoon of lemon or vanilla extract, a few drops of liquid sweetener and 12g of powdered sweetener of your choice, I find SUKRIN,
- PURESWEET and TRUVIA are all good.
Instructions
- Start by making the chocolate eggs:
- Gently melt the Lindt chocolate and cacao together, add a few drops of liquid sweetener and place in little moulds of your choice. Leave to set in the fridge.
- Pre heat oven to 180c / fan 160c / gas 4.
- Mix the powdered sweetener with the ground almonds.
- Melt the butter and stir into the almonds, then place in 4 x greased baking tins, flatten it out evenly, pressing down well. Loose bottom or springform is best but you could line a ramekin, this will make it easier to remove the cheesecake to serve.
- Cook for approximately 12 minutes, then leave to go cold.
- Beat the mascarpone until creamy, add the cream and extract then beat again taking care not to overdo it!
- Place on the biscuit base and leave in the fridge to set.
- Decorate with the chocolate eggs.
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