Layer after layer to the cheesecake fortune! Pecan nuts not only make the biscuit base crunchy, but also do our nerves good with various B vitamins. Plenty of cream cheese provides plenty of protein for strong muscles, while sour cream is the smart alternative to the rich crème fraîche. This way you can save around 250 kilocalories per 100 grams!
Crunchy, crumbly and so simple: crumb bases are a versatile base for cakes and pies. All types of biscuits are suitable as basic ingredients. Feel free to choose the wholemeal variety or take a look at the ingredients - this way you can save added sugar while you're shopping. You can then use the cookie crumbs together with butter, margarine or coconut oil as a base.
- For the base
- 150 grams Chocolate butternut cookie
- 150 grams Pecan
- 1 tsp cinnamon
- 2 tsps sugar
- 75 grams butter
- For the topping
- 500 grams cream cheese
- 100 grams Sugar cane syrup (or sugar syrup)
- 100 grams brown sugar
- 2 tsps vanilla extract
- 3 tsps lemon zest
- 4 eggs
- 2 tsps Cornmeal
- 120 grams Sour cream
For the base: Process cookies in a food processor into fine crumbs and mix with sugar and cinnamon. Melt butter and combine with crumb mixture. Line springform pan with parchment paper and spread crumb mixture in it, pressing evenly.
For the topping: Separate eggs. Beat egg whites until stiff. Whisk egg yolks with sugar until creamy and white, gradually add sugar syrup. Mix sour cream with cream cheese, lemon zest and corn flour, combine with egg yolk mixture and fold in egg whites. Spread cream onto pastry base and bake in preheated oven at 170°C (approximately 325°F) for about 40-50 minutes.
For garnishing: whisk sour cream with syrup and sugar until smooth. Spread on hot cake and bake for 7-10 minutes more. Remove from the oven and cool completely. Loosen from the pan and refrigerate for at least 2 hours. Melt chocolate over hot water bath and pour into a freezer bag, Cut off tiny corner and decorate cake with chocolate swirls. Garnish with whipped cream and serve.