Using CERELLIN Raspberry, organic and gluten-free, vegan and made only with natural ingredients, we asked our dear nutritionist Ana Rita Lebreiro (@nutripontocome) to come up with a recipe that would spoil our better half. We hope you like it, make it and share the result with us :)
Ingredients:
400 g natural Greek yogurt
4 eggs
40g cornstarch
4 tablespoons maple syrup
Toppings:
Raspberries and blueberries
Maple syrup
CERELLIN Raspberries (smaller pieces)
Recipe:
In a bowl place the yogurt, eggs and maple syrup. Beat with a wire whisk. Then add the cornstarch and beat again.
Cover a round, removable bottomed baking pan with baking paper. Pour in the cheesecake mixture. Bake in the oven at 180°C for 50 minutes. At the end of this time raise the temperature to 200°C and grill for 10 minutes.
When the cheesecake is toasted, remove from the oven and let it cool completely. You can even put it in the fridge for 1 to 2 hours.
At serving time, top with raspberries cut in half, some blueberries, a dash of rice jelly and some raspberry CERELLIN, the smallest pieces. Bon appetit!
NOTE: you can adjust the sweetness of the cheesecake to your liking by increasing the indicated tablespoons of maple syrup. Just taste the batter before baking.
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