Snickers Cheesecake
Protein and fiber make this dessert filling; cream and chocolate add a rich texture. Mindalno-shokoladnyy biskvit daet osnovu i kletchatku, arakhis dobavlyaet belok i kharakternyy vkus, a tvorozhnyy sloy delaet desert bolee sytnym. Karamel na allyuloze i shokoladnaya glazur sobirayut vkus v neskolko tekstur, kotorye stabiliziruyutsya posle nochnogo okhlazhdeniya.
The recipe uses 125 g of erythritol in total, distributed across the preparation steps.
Whip eggs with erythritol and salt, fold in almond flour, cocoa and baking powder, and bake a 20 cm sponge at 160°C for 20 minutes.
Make caramel with allulose, cream and butter. Bloom gelatin in water for 5 minutes, warm without boiling, and add it to the caramel. Cover the sponge with peanuts and caramel.
Whip cream cheese, cream, peanut butter and erythritol. Bloom and warm the second gelatin portion, mix it in, spread over the caramel and chill overnight.
Melt the chocolates, cream and butter and cover the chilled cheesecake.
Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).
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