Mousse Cheesecake on an Almond Base
The almond base provides fiber and fats, while cream cheese, cream, and eggs make the filling creamy and rich in protein. Allulose adds gentle sweetness without regular sugar. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Mixer
800
Servings: 8 (1 serving ≈ 85 gram)
Digestion time: 4 hour
Complete protein: ✔
Diameter of the mold: 16 cm. RecountAdjust the baking time according to thickness.
Mix almond flour (110 g) with allulose (15 g), add room-temperature butter (60 g), and make a firm dough. Press it over the bottom and sides of a 16 cm pan.
Mix cream cheese (140 g) with cream (210 g), add allulose (40 g), vanilla (1 g), and eggs (100 g). Beat until smooth.
Pour the filling over the base and bake at 160 degrees for 45 minutes. Turn off the oven and leave the cheesecake inside for 25 more minutes, then cool and refrigerate overnight.
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