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Am pentru voi cele mai dragute mini cheesecakes invelite in ciocolata, deci sunt un desert MEGA delicios :) Si mai sunt fara zahar alb, fara gluten si chiar hranitoare. Iar sunetul acela, cand muscati dintr-una sau bagati lingurita in ea si se crapa invelisul de ciocolata intr-un mod foarte sonor, mmmmmm… Heaven! :)

Blat:

  • 130g alune de padure/migdale macinate
  • 2-3 lg eritritol
  • 70g unt topit
  • 1/2 lgt scortisoara

Crema:

  • 200g crema de branza
  • 70g eritritol
  • 150ml smantana lichida
  • 1 pliculet de gelatina (10g)
  • 100ml apa
  • 1 lgt extract de vanilie
  • coaja rasa de la 1/2 lamaie

Topping:

Pentru blat amestecam alunele de padure/migdalele maruntite fin cu untul topit, indulcitorul si scortisoara. Am folosit o forma de silicon pentru 24 de mini prajituri (aceasta e a mea), dar puteti folosi orice forme de silicon aveti. Presam compozitia intr-un strat subtirel pe fundul fiecarei forme.

Pentru crema: punem la dizolvat gelatina in 100ml de apa. Batem crema de branza cu indulcitorul, adaugam vanilia, coaja de lamaie si smantana lichida, apoi mai batem compozitia cu mixerul pana e fina. Adaugam gelatina dizolvata in apa si omogenizam bine pana la incorporare.

Turnam crema peste mini blaturi si introducem totul in congelator peste noapte. Scoatem tava de silicon din congelator a doua zi, scoatem mini cheesecake-urile si le cufundam in toppingul de ciocolata (topita la bain-marie si amestecata cu ulei de cocos).

Glazura se va intari foarte repede, pentru ca interiorul e rrrrece-rece din congelator :) Se pastreaza apoi in frigider. Crema din interior se va inmuia, iar glazura de ciocolata este tare, se crapa intr-un mod demential cand muscati din fiecare cheesecake. Enjoy!

ENGLISH VERSION

I’ve got the cutest and most delicious chocolate covered cheesecake bites for you, they are MEGA yummy! :) And they are sugar free, gluten free and actually nutritious. And the sound they make when you take a bite or poke them with a teaspoon and the chocolate cracks, mmmmmm… Heaven! :)

Crust:

  • 130 g hazelnuts/almonds, ground
  • 2-3 tbsp erythritol
  • 70 g melted butter
  • 1/2 tsp cinnamon

Filling:

  • 200 g cream cheese
  • 70 g erythritol
  • 150 ml heavy cream
  • 1 sachet of gelatin (10g)
  • 100 ml water
  • 1 tsp vanilla extract
  • grated zest of 1/2 lemon

Topping:

  • 150 g sugar free dark chocolate
  • 2 tbsp coconut oil

For the crust mix the ground hazelnuts/almonds with the melted butter, sweetener and cinnamon. I used a mini brownie silicon mold (this one), but you can use any silicone mold you have. Press the crust mixture onto the bottom of the molds in a medium-thin layer.

For the filling: dissolve the gelatin in 100 ml water. Beat the cream cheese and sweetener, then add the lemon zest, vanilla and heavy cream. Beat until smooth, then add the soaked gelatin as well and incorporate.

Pour the filling over the mini crusts and place in the freezer to set overnight. he next day, take the mold out of the freezer, pop out the mini cheesecakes and dip them in the chocolate coating (melted over a pot of simmering water and mixed with coconut oil).

The coating will harden super quick because the cheesecakes are frozen. Store in the fridge after that. The filling softens and the coating is hard and cracks in a delightful way :) Enjoy!

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