Cheesecake in a Jar
Cream cheese and cream make this cheesecake especially rich in fat and very filling, while the almond base adds more vitamin E and a gentle nutty flavor. Raspberry brings berry acidity and a little fiber, so the dessert does not taste overly sweet.
Preparing the base
Rub almond flour (45 g) with butter (24 g) until you get moist crumbs. Divide the base between the jars and press it lightly onto the bottom.
Preparing the cream
Beat cream cheese (90 g) with heavy cream (60 g) and erythritol (45 g) until smooth. Dissolve gelatin (2 g) in a small part of the warm cream, fold it into the filling, and immediately spread the cream over the base.
Preparing the berry layer
Warm raspberry (100 g) on the stove for 2-3 minutes, mash it lightly, and let it cool a little. Spoon the berry layer into the jars, chill the cheesecake for at least 1 hour, and serve only after that.
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