Low Carb No Bake Cheesecake
What you need:
150-200g of low carb cookies
150g cream cheese
250g of mascarpone
200ml cream
1 vanilla pod
250ml rhubarb curd (optional: pureed berries)
100g xylitol
1 tablespoon of lemon juice
1 pack of powder gelatin or agar
Approximately 100g fresh strawberries
Directions:
Put the biscuits in a freezer bag and crumble. Firmly press on the bottom of the Springform and set aside. Prepare the gelatine according to the package instructions. Mix the cream cheese with the mascarpone, lemon juice and the pith of the vanilla pod. Beat the cream with the sugar until stiff. Then mix together and add the gelatin. Wash the strawberries, remove the stalk and halve in the middle. Then place the halves with the interface to the outside of the springform. Then pour in the first half of the cream. Pour the rhubarb curd into the rest of the mixture and mix with each other, then add to the springform pan. Refrigerate overnight, serve and enjoy.
This recipe was found on Low Carb Koestlichkeiten
