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LIGHT CHEESECAKE
This ultra fresh and light cheesecake will be perfect at any time of the day: breakfast, dessert or snack, add a small coulis of red fruits, a little maple syrup or even chocolate for the customize according to your tastes 😋
Here, it rests on a soft cocoa and spent grain flour base. The device is slightly flavored with bitter almond and I really find that the duo matches perfectly ✨
For the base of my cheesecake, I used spent grain flour! I did not know at all this flour rich in protein, fiber and taste but also anti-gasping since it is the residue of the malt used in the production of beer 🍺
For a 15cm diameter cheesecake:
Base:
🍫 10g cocoa
🥄 10g sugar
🌾 10g spent grain flour
🥚 1 egg white
🍶 10ml milk
🧂 1 pinch of salt
Cheesecake apparatus:
🍶 400g skyr
🍎 100g applesauce
🌾 30g cornstarch
🥚 1 egg white
🥄 10g sugar (or more if you wish)
🌰 1 tbsp bitter almond flavoring
1. Preheat your oven to 180C.
2. Make the base of the cheesecake: whip your egg whites until stiff with a pinch of salt.
3. Mix: the milk, the cocoa, the spent grain flour and the sugar. Add the whipped egg white and bake for 12 minutes in a greased round mold.
4. Make the cheesecake mixture: mix all the ingredients.
5. As soon as the base is cooked (it is not overcooked) pour the cheesecake mixture.
6. Bake for 35 min at 160C.
7. Leave to cool completely before unmolding.
