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Sarah Thompson ha publicado una actualización
#CheesecakeChallenge
Aficionado
Tarta de queso con caqui sin hornear
No como postres porque soy diabética, así que hice esta tarta de queso en un molde individual y estoy encantada con cómo quedó.
La base son galletas de coco y chocolate blanco, luego tvorog y nata, y caqui fresco en gelee de caqui.
Necesita azúcar en algún sitio, ya sea en la gelatina o en el queso, y creo que también pasaría pulpa de caqui por el queso. Si la cobertura fuera más dulce, se podría utilizar chocolate negro en la base.
Sobre todo, ¡me encantó usar mi bonito molde individual de base suelta!
#CheesecakeChallenge
Amateur
No-bake Persimmon Cheesecake
I don’t eat desserts because I’m diabetic, so I made this cheesecake in an individual mold and I’m pleased with how it turned out.
The base is coconut cookies and white chocolate, then tvorog and cream, and fresh persimmon in persimmon gelee.
It needs sugar somewhere, either in the jelly or the cheese, and I think I would swirl persimmon pulp through the cheese too. If the topping was sweeter, a dark chocolate could be used on the base.
Most of all I loved using my cute individual loose-base mold!
Traducido del inglés
Beatriz Torija, alexa’s bakies y4 más3 Comentarios-
Your cheesecake
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Level:
Scoolinary Team
Hi Sarah! 💫 We’re loving this creative take on a no-bake cheesecake—your persimmon jelly glows beautifully and the contrast with the tvorog base is super striking.
What’s your #1 tip for balancing flavor when working with low- or no-sugar desserts?
We hope this isn’t the last time we see that adorable mold in action! 😄-
@soldamiani Thank you! It won’t be, for sure, although I really bought it for a pate or something similar and savoury.
My tip for desserts? Embrace the sugar! If I’m going to eat a dessert (which is almost never because I just prefer savoury), I want it to taste full on sweet, and not an imitation! For me as a diabetic, the problem is not just sugar, but all forms of carbohydrate (fruit, flour, biscuit).
I don’t like eating desserts, but I like making them because of the beauty. If I really want something sweet, I like stunning one-bite items, more like a chocolate or truffle. Maybe I’ll investigate taking big desserts and making tiny portions more often after this challenge. I think I need to buy more tiny molds!
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