Hindbærlakrids cheesecake
HINDBÆR-LAKRIDS CHEESECAKE
Jeg lader dig ikke vente længere! Det var en kæmpe succes 😋 Hindbær og lakrids vil for altid være en genial kombination 💯
Ingredients
Crust:
1 2/3 cup (4 dl) almond flour
2/3 cup (1,5 dl) shredded coconut
3 tbsp erythritol
(100g) butter
Filling:
400g cream cheese
2 egg
1/3 cup + 2 tbsp (1 dl) erythritol
1 tsp vanilla extract
2 tbsp licorice powder
1-2 scoops of our MCT powder (unflavoured)
Topping:
350g frozen raspberries
Juice from 1 lemon
1/2 cup (1 dl) water
2/4 cup (1 dl) erythritol
2,5 gelatine sheets
25g butter
Chocolate licorice sauce:
2 tbsp cocoa powder
1/2 cup (1 dl) cream
1/4 cup (0,5 dl) milk
4 tbsp erythritol
2-3 tsp licorice powder
30g 90% dark chocolate
Pinch of salt
Instructions
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Set oven on 347°F / 175°C
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Mix ingredients for crust. Cover the bottom of a round baking tin. Bake for 8-10 min. Let cool.
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Mix eggs, erythritol and vanilla with an electrical mixer until fluffy. It takes about 10 min. Don’t go lazy here, the fluffiness is important.
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Mix in the cream cheese. Then mix in the licorice powder. Start with 1 tbsp and taste, then add the other one if you want. The licorice taste gets a bit less after baking so you might need more than you think.
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Pour the mix on the crust and bake in the oven for about 30-40 min. Take out and let completely firm up in the fridge for about 1-2 hours.
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Raspberry layer: Let raspberries boil up in a saucepan. Remove and use a strainer to press out all the juice. Use a spoon to really get all liquid out.
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Soak the gelatin sheets in cold water for 5 min. Add everything but gelatin and butter to a saucepan. Stir until boiling. Add the gelatin sheets and stir on medium heat for 2 min.
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Add butter and whisk for a few seconds and remove. Let cool.
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When the cake is really firm, pour the cooled sauce over the cake. Its really important that the cake is firm otherwise the sauce will blend with the cake.
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Let firm in the fridge. Takes about 30 min.
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Add erythritol, cocoa, cream and milk in a saucepan. Stir until boiling. Let simmer on low heat for 2-3 min. Add licorice and dark chocolate. Stir for another min. Remove and cool. Add to a plastic bag, cut a whole and decorate the cake. Enjoy!
Written by Camilla Henriksen Founder The Friendly Fat Co. Keto nerd and health hacker.
