Snickers Cheesecake
Protein and fiber make this dessert filling; cream and chocolate add a rich texture. The almond-chocolate sponge provides the base and fiber, peanuts add protein and distinctive flavor, and the cream cheese layer makes the dessert more filling. Allulose caramel and chocolate glaze bring together several textures that stabilize after overnight chilling.
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).
(2)
- :
- :
If you have any questions about the recipe "Snickers Cheesecake", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
