Superfood cheesecake
Ingredients
Base:
- 10 digestive cookies
- 30-40 grams of room temperature butter
- 3 tablespoons of sugar syrup (according to taste)
- vanilla bean seeds
- some Himalayan salt
Cream cheese layer:
- 350 ml of whipped cream
- 800 grams of cream cheese
- 80-100 grams of sugar
- vanilla bean seeds
- juice and zest of half a lemon
- 50-70 grams of Be Beautiful superfood mix
- a bit of Himalayan salt
- 6 sheets (10 grams) of gelatin
To decorate:
- Add 10 grams of Be Beautiful superfood mix for sifting
- 100 grams of fresh raspberries
- A few branches of fresh mint
Recipe
The base
- Crush the cookies in a food processor until fine crumbs are formed
- Add room temperature butter, vanilla, salt and sugar syrup
- Add the mixture to a food processor and blend until smooth
- Take a round cake tin and line both the sides and the bottom with baking paper
- Put the cookie crumbs in the mold and press into the bottom of the mold in an even layer
- Put the form in the cold to set
Cream cheese layer
- For the cream cheese layer, place the gelatin sheets in cold water to swell
- Mix the whipped cream with sugar, salt and vanilla, separately whip the cream cheese, sugar, salt and lemon juice and lemon zest
- Place the swollen gelatin sheets in a pot and melt on a gentle heat (the gelatin must not be boiled)
- Put the whipped cream, cream cheese cream and Be Beautiful superfood mixture in a bowl, mixing lightly, take part of the mixture with a whisk and mix a small amount into the gelatin to cool it down and prevent lumps from forming in the cake
- After that, pour the gelatin into a bowl and mix everything thoroughly
- Take the form out of the cupboard again and add the mixture to the base of the cake, smooth the surface and leave it in the fridge for at least four hours or overnight to set
- When decorating, you can use berries and herbs as you wish
