Chlorella Cheesecake
PORTION
1 cake 27 cm diameter
PREPARATION
5 hours (including the cake’s resting time in the freezer)
Ingredients
for the base
- dry biscuits 150 g
- melted butter 100
for the cake
- mascarpone cheese 250 g
- spreadable cheese 250 g
- yogurt 250 g
- fresh liquid cream 200 g
- caster sugar 100 g
- vegetable food gelatine 10 g
- Chlorella seaweed powder 3-5 g
decoration
- Pistachio chocolate chips to taste
Preparation
Step by Step
Step 1 For the base
Put the biscuits in a cutter and blend them. Add the melted butter and blend again for a few seconds.
Pour the biscuit mixture into the circle on a baking tray lined with baking paper. Crush the biscuits with the back of a spoon, then place the base in the freezer to firm up.
Step 2 For the cream
Soak the food gelatine in cold water to soften and rehydrate for at least 10 minutes.
Heat the cream in a small saucepan and add the sugar, stir and then add the softened and drained food gelatine. Stir to dissolve and leave to cool.
Meanwhile, with a whisk, mix well the mascarpone, spreadable cheese and yogurt. Add the warmed cream mixture to the mascarpone mixture, mixing everything together until creamy and lump-free. Now that your cream is ready divide the mixture into two separate bowls: one with about 350 g and another with about 700 g.
Step 3
Put into the 350 g of cream 1 g of Chlorella seaweed powder and into the 700 g of cream 3-4 g of powder: this will give you 2 shades of colour, one lighter and one darker. Now pour half of the darker mixture over the biscuit base. Place the base in the freezer for at least half an hour so that it solidifies. After that time, take the lighter mixture and pour it over the now solidified first layer evenly. Put the pan back in the freezer for another half an hour.
Proceed with the last dark layer, place it on top of the light layer. Place your cheesecake in the freezer to firm up for at least 2-3 hours.
Once frozen, decorate with three types of cream: one plain and white and two colored with seaweed to obtain two different shades. Complete with small shortbread biscuits and sugar flowers.
Before serving your cheesecake, keep it in the fridge until it thaws, softening ready for cutting.
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