Cheesecake Panna Cotta is a luxurious fusion of two beloved desserts, blending the velvety smoothness of panna cotta with the rich, creamy essence of cheesecake. This indulgent treat captures the best of both worlds, offering a silky texture that gently melts in the mouth.

Ingredients (20 cm form):
– 100g oatmeal
– 70g of low-sugar strawberry/raspberry jam
– 40g of peanut butter
Cheesecake layer
– 750 ml of plant milk (rice/coconut)
– 250 ml of coconut milk from a carton
– 100g white chocolate without sugar (or regular white chocolate)
– 25g of gelatin dissolved in 75ml of hot water
– vanilla pod (optional extract)
– 200-250g frozen/fresh raspberries
– 35g of erythritol/xylitol
– 7g of gelatin dissolved in 50ml of hot water


➡️ Bottom

1) Grind oatmeal.  Add jam and peanut butter and knead.
2) Use the resulting mass to cover the bottom of a form with a removable bottom (the bottom is lined with paper) and put it in the fridge.

➡️ Cheesecake layer

1) Pour the milk and coconut milk into a pot.  Add white chocolate and vanilla (the whole stick) and heat, stirring from time to time, until melted.  We do not bring it to a boil.

2) Remove the vanilla pod, add gelatin and mix thoroughly.  Let the mixture cool down and then pour it onto the previously prepared base.  Set aside in the fridge to set.

➡️ Top

1) Blend the raspberries with a hand blender with sweetener.  Add the cooled gelatin, blend for a while and pour it on top.  Set aside to set.

2) Divide the finished cake into 12 portions – bon appetit! 


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