| Difficulty: | Easy |
| Preparation time: | 20 min |
| Cost: | Medium |
INGREDIENTS:
- 100g cornflakes
- 50 g beans
- 40 g foodboost icing erythritol
- 160 g fresh spreadable cheese
- 230 ml milk (skimmed)
- 6 gagar agar
- 150 g cottage cheese
METHOD:
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Place 50 g of beans in the bowl of the Bimby or other food processor with blades. Turn it on and create a compact and smooth mixture (to be used to replace butter). Add 100 g of milk cereals, 80 g of spreadable cheese, 2 tablespoons of foodboost erythritol. Turn the food processor on to obtain a sticky and compact mixture. Transfer the mixture into a springform pan like this one with a diameter of 20 cm (first cover it with film and then immediately place a round tray of the same diameter as the cake pan on the base). Then compact the mixture with the back of a spoon.
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Dissolve 4 g of agar agar in 80 g of milk, then put it on the stove and bring to the boil, cook 1 minute (all the while stirring with a silicone spatula). Immerse the pan in cold water.
Put in a food processor (Bimby or other), 80 g of spreadable cheese + 150 g of cottage cheese + 2 tablespoons of erythritol (powdered) + 80 ml of milk. Turn on and create a smooth and creamy mixture. Add the milk with the agar agar, mix well then transfer the mixture onto the cake base
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Dissolve 2 g of agar agar in 70 g of milk, then put it on the stove and bring to the boil, cook 1 minute (all without stopping to mix with a silicone spatula). Leave to cool a little. Meanwhile, put 130 g of strawberries + 2 tablespoons of sweetener (foodboost natural erythritol) in a food processor (Bimby or other). Blend until you get a smoothie without lumps. Add the milk with the agar agar and mix well with a silicone spatula. Transfer the mixture onto the cake filling.
Let the cheesecake cool in the refrigerator for at least 6 – 8 hours, or in the freezer for shorter times (at least 3 hours).
Then open the hinge of the mold and remove the cake with the tray underneath, garnish as desired and your cheesecake is ready!
