:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/AZaQJ4-sNM8wQC_LyPjZ/885d4012d6e4f1a82538c376c3104c.jpeg "Strawberry cheesecake with pistachios")
Strawberry cheesecake with pistachios
It's all lactose-free... from the biscuits, through the filling to the chocolate ganache. Don't miss it!
Ingredients
Corpus
- 160 g lactose-free crackers
- 60 g lactose-free butter
Stuffing
- 500 g lactose-free mascarpone
- 250 g Lumpy lactose-free cottage cheese
- 200 g lactose-free sour cream
- 1 egg
- 1 ts vanilla paste
- pinch vanilla salt
- 100 ml whipped cream
- 1 tablespoon whole-wheat flour
- 50 g confectionery sugar
Ganache
- 25 ml coconut whipped cream
- 50 g vegan white chocolate
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Directions
Smash the biscuits and pour the melted butter over them. Stir well.
Prepare a round baking pan and shape the biscuit with a spoon. Then, bake for 10 minutes at 170°C. Set aside.
Mix the cottage cheese and sour cream, until obtaining a fine paste. In a food processor, gently mix the mascarpone with the other cheese mixture. add the sugar, egg, vanilla paste and salt. Mix the mixture on low speed, it might curdle. Separately, whip the whipping cream on high speed and gently fold it into the filling, finally add the sifted flour, if the filling seems not sweet enough, add the sifted cane powdered sugar. Bake for 50 minutes at 160 degrees. After baking, leave to cool with the oven ajar. The next day, prepare the ganache and decorate. Enjoy.
Add the sugar, egg, vanilla paste and salt. Mix on low speed.
Whisk the whipping cream on high speed and gently fold it into the filling.
Add the sifted flour and if it's necessary the sugar. Bake for 50 minutes at 160°C.
Leave to cool and set aside for 1 day. Then, prepare the ganache and decorate. Enjoy!
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