Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories476.1 kcal (24%)
Total Fat36.7 g (52%)
Carbs48.3 g (19%)
Sugars17.3 g (19%)
Protein9.4 g (19%)
Sodium22.7 mg (1%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
1st layer:
Step 2
Blend dried fruit, nuts, coconut and coconut oil in the food processor and spread the mixture in the cake pan.
Step 3
2nd layer:
Step 4
Grind poppy seeds into powder and mix well with milk and cornstarch. Spread evenly onto the first layer and bake in the oven and bake for 10min at 350f.
Step 5
3rd layer:
Step 6
Blend cashews with coconut milk. Soak agar agar in cold water. Mix cashew and coconut milk with lemon juice and zest. Send it over to the stove and add erythritol. Bring to boil and add agar agar water. Boil for two minutes and take off of the stove. Pour the mixture inside the cake pan with the first and second layer. Let it cool completely for at least 1 hour.
Step 7
4th layer:
Step 8
Blend cherries with water and send them over to the stove. Mix Pectin with Erythritol. When cherry purée reaches 50° add pectin mixture and bring to boil. Boil for 2min. Take off and wait until it cools a little. Pour the cherry purée onto the cheesecake slowly until it covers the whole top part of it.
Step 9
Leave it overnight in the fridge to cool. Than decorate and serve!
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