We experimented with keto cheesecake recipe and discovered that Pašmanero hot sauce can indeed be an integral part and that final touch for one of the most popular desserts – a cheesecake.
Cheesecake is widely one of the favourite desserts people order. Some cheesecakes are baked, some are not, some contain a yellow and white layer, some just yellow, some have eggs, some don’t.
As these are generally simple recipes and mild flavors, they can tolerate a bit of experimentation. So we decided to add a dash of Pašmanero hot sauce to berry toppings.
The result was truly great! Just a few drops of Pašmanero sauce gave this mild dessert an interesting, tangy note, which did not distract from the delicate taste of cream cheese.
There is no end to experiments! We replaced the classic biscuit in the base with nut base, which is not only extremely tasty, but also made the cheesecake suitable for people who practice a low carb and Keto diet, especially if they replace plain sugar with erythritol.
30 minutes (cools overnight)
512 per piece
- For the base
100 g ground almonds
100 g ground hazelnuts
Juice of 1 lemon
100 g butter
75 g of sugar or erythritol
- For the yellow layer
400 g cream cheese
400 g ricotta
290 g of sugar or erythritol
1 teaspoon vanilla extract
1.5 tablespoons density
1.5 tablespoons water
- For the white layer
500 g milerama
teaspoon of vanilla extract
20 g of erythritol
- For the toppings
100 g raspberries
100 g blackberries
1 vanilla sugar plain or erythritol
10 drops of Pašmanero
- Preheat the oven to 150 degrees.
- Coarsely grind almonds and hazelnuts in a blender. A larger piece may remain, it does not have to be finely ground. Mix almonds and hazelnuts with melted butter, lemon juice and sugar / erythritol.
- Coat the cake pan well with butter and press the thin crust of the nut mixture onto the bottom with your hands. Put it in the oven at 150 degrees for 20 minutes.
- Stir the starch in water and mix all the ingredients for the yellow layer with a mixer. When the nuts are baked, pour a yellow layer over it and put everything together in the oven for an hour at 150 degrees. Without opening the oven, turn it off and let the cake stand in the switched off oven for another hour.
- Prepare the white layer by mixing the mileram well with vanilla and sugar / erythritol. When you take the cake out of the oven, coat the white over the yellow layer.
- Heat the berries in a pan with vanilla sugar. When the fruit has released water and started to turn into a structure of jam (it doesn’t take long – about ten minutes), drizzle the Pašmanero hot sauce on top.
- Allow the forest fruit topping to cool slightly and pour over the white layer. The cake should be well cooled in the refrigerator, preferably overnight.
Pašmanero hot sauce
Homemade fermented hot sauce of various types of chili peppers and vinegar suitable as an addition to all types of sauces for pizzas, pasta, meat, tortillas, stews, etc. Multiple awarded with the ‘Superior Taste Award’ in Brussels, Belgium in 2017 and the ‘International Taste Award’ in Italy 2020.