Stracciatella cheesecake with pecan-speculoos base
30min ● Used products:
Ingredients
For the bottom: ● 100 g speculoos cookies ● 50 g pecan nuts ● 50 g melted coconut oil For the filling: ● 600 g silken tofu ● 80 g corn starch ● 60 g granulated sugar ● 2 bags of vanilla sugar ● 1 tsp vanilla extract ● 50 g baking margarine ● 20 g coconut oil ● 50 g grated chocolate ● juice of 1 lemon
Usage
1. Preheat the oven to 180°C.
2. Mix the speculoos cookies and pecan nuts finely and melt 50g coconut oil in a pan. Mix together and evenly cover the bottom of a small springform pan (20 cm diameter). Place in the refrigerator.
3. Melt the remaining baking margarine and coconut oil together in a saucepan.
4. In a bowl, mix the silk tofu with corn starch, granulated sugar, vanilla sugar, vanilla extract and lemon juice and mix well.
5. Mix in the melted coconut oil and baking margarine. Let cool briefly. Once the filling has cooled, mix the grated chocolate into the filling.
6.Place in the oven for 60 minutes.
7. Remove the cake from the oven. Allow to cool in the mold in the air and then place it in the mold in the refrigerator for at least 3 hours.