Cheesecake chocolate

Cheesecake chocolate

Ingredients (form – bowl with a diameter of 20 cm):

Bottom
– 100g roasted peanuts
– 75g dark chocolate 70-90%
Foam layer
– 500g skyr
– 250g of low-fat cottage cheese
– 200g of pumpkin puree (you can buy it, but I recommend making it yourself
– cut the pumpkin, remove the seeds, bake for 40 minutes, cool, remove the skin, blend and it’s ready)
– 100g of honey
– 50g of protein supplement (I use peanut butter flavor)
– a teaspoon of vanilla extract
– 25g of gelatin dissolved in 100ml of hot water Topping
– 60g of dark chocolate 70-90%
– 80g of coconut milk

Preparation:

➡️ Foam layer
1. Blend the cottage cheese with skyr until smooth.  Then, mixing at medium speed, add the puree, honey, conditioner and vanilla extract.

2. Finally, add the cooled gelatin, increase the speed and mix for 7-8 minutes.  The mass will begin to become more and more aerated and will increase in volume by approximately half.

3. Pour the mass into the form – I used a bowl lined with food foil to achieve an original effect.  Place the mold in the refrigerator for a few hours.

➡️ Bottom
1. Melt the chocolate and grind the nuts in a grinder/blender.  Mix both ingredients and place on top of the stiffened foam layer (after turning over, the mass will form the bottom of the cake).

2. After cooling, remove the cake from the pan – I recommend immersing the bowl in warm water for 10-15 seconds, thanks to which the cake will come out easily.

➡️ Topping
1. Melt the milk and chocolate together in a water bath over low heat.  Pour over the cheesecake and it’s ready!  Divide into 12 portions – enjoy!