Crispy Cheesecake with yogurt and mandarin
Do you want to prepare a dessert that doesn’t have too many calories?
Try this cheesecake with puffed rice, Greek yogurt and mandarin jelly. Fresh, delicious, refined, gluten-free and butter-free.
The crunchy cheesecake is an ideal dessert for young and old alike, the crunchy rice base, the creamy yogurt filling and the delicious mandarin topping make it irresistible at first taste.
We loved it!
The process may seem long but don’t worry, in short time you will prepare a dessert with an amazing result.
A little tip, line the mold with parchment paper, so the puffed rice will not stick to the bottom.
Now I leave you to the recipe.
10 g of Puffed Rice
20 g of dark chocolate 85%
100 g of zero fat Greek yogurt
1 cc. of Acacia Honey
150 ml of sugar-free Almond Milk
10 g of Rice Flour
3 g of Agar Agar
Q.b. Powdered vanilla flavor
1 cc of Coconut / Cane Sugar
2 g of Agar Agar / 1 Gelatin Sheet
Melt the dark chocolate in a bain-marie, as soon as it has melted, pour it into a bowl with the puffed rice and mix.
Transfer everything to a springform pan, let it rest in the refrigerator for about 30 minutes.
Prepare the yogurt cream.
In a saucepan, pour the milk, flour, vanilla flavor and agar agar, over low heat, mix with a whisk until the cream has thickened.
In a glass bowl, pour the yogurt with the honey, and after a few minutes the thickened cream, mix quickly with a whisk and mix well.
Take the puffed rice base from the refrigerator and pour the yogurt cream,
(don’t get to the edge). Let it rest in the fridge for another 30 minutes.
In the meantime, prepare the mandarin jelly.
In a saucepan, add the mandarin, water and sugar and cook over low heat for a few minutes. The mandarin must be soft. Transfer to a blender and blend until smooth and not lumpy juice.
Transfer the juice back to the saucepan over low heat, heat it up and turn off as soon as it is hot. Add the agar agar or a sheet of gelatin, previously soaked and mix with a whisk.
Pour the geleè over the yogurt cream and let it rest in the refrigerator for at least 2 hours.
Serve with a fresh mint leaf.