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Cheesecake with basil and avocado with lupine base

ingredients

servings

2

Boiled lupins, with salt

160 grams

Peanut butter

20 grams

Coconut oil

10 grams

Greek lowfat yogurt

230 grams

Caprino cheese

120 grams

Feta cheese

50 grams

Basil

35 leafs

Avocado

110 grams

Oat milk

50 mL

Agaranta

3 grams

Cumin

to taste

Fenugreek

to taste

Spirulina algae, dried

1/2 teaspoon

Cardamom

4 unit

Pepper

to taste

Pink salt

to taste

Courgette

1 unit

Lemon juice

1 spoon

single courses from Italy

Cheesecake with basil and avocado with lupine base

Cheesecake with basil and avocado with lupine base

vegetarian with gluten with lactose with nuts high in iron high in calcium source of C vitamins high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake with basil and avocado with lupine base

A fresh review of a delicious cheesecake, in a healthy, rich and tasty version.

Cheesecake with basil and avocado with lupine base step 1

step 1

Place the clean lupins in a minipimer. Combine peanut butter, coconut oil, aromas and smoothies several times until you get a creamy cream.

Cheesecake with basil and avocado with lupine base step 2

step 2

Transfer the pan into a freezer for about half an hour.

Cheesecake with basil and avocado with lupine base step 3

step 3

Mix the yogurt with the two cheeses. Add the pepper, seeds of cardamom berries previously beaten in the mortar and powdered and basil. Smear again.

Cheesecake with basil and avocado with lupine base step 4

step 4

Cut the avocado to dadini and unite the cheese. Smear again until you get a smooth cream.

Cheesecake with basil and avocado with lupine base step 5

step 5

Sprinkle the agar agar in the milk and bring it to the boil. Simmer for a couple of minutes, then pour everything in cream cheese and mix well.

Cheesecake with basil and avocado with lupine base step 6

step 6

Pour the mixture on the basis of lupins, then put the pan in the fridge. Leave it for at least a couple of hours.

Cheesecake with basil and avocado with lupine base step 7

step 7

Cut into small diced 2/3 zucchini and avocado. Prepare an emulsion with evo oil, sesame seed oil, salt, spirulina, lemon juice and basil finely cut to the knife. Season the dadolata.

Cheesecake with basil and avocado with lupine base step 8

step 8

Remove the pan from the fridge, transfer the cheesecake to a serving dish and cover it with pickled zucchini. Decorate to taste and serve.

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