Santa Cheesecake with Marzipan Legs
Ingredients
- 14g Callebaut chocolate
- 40g Post Grape Nuts
- 1/2 tbsp NKD Living erythitrol gold
- 1.5 tbsp hot water
- 3 Laughing Cow extra light cheese triangles
- Lindahls Kvarg white chocolate (0.5)
- Pme Cake red and green colors
- Marks and Spencer Amaretti biscuits (1.5)
- 15g colored Marzipan
- 2 tbsp NKD Living erythitrol icing (1)
- Moroccan almond extract
- Logo coin (0.5)
Preparation
Line a chef's ring with acetate roll, using a guide of brickwork on greaseproof paper.
Pipe 14g of Callebaut chocolate into the chef's ring and set in the fridge for 20 minutes.
Blitz 40g of Post Grape Nuts into a fine crumb and mix with 1/2 tbsp of NKD Living erythitrol gold and 1.5 tbsp of hot water. Press this mixture into the lined chef's ring.
Mix 3 extra light cheese triangles from The Laughing Cow with 0.5 of Lindahls Kvarg white chocolate and Pme Cake red and green colors. Add this mixture to the chef's ring.
Add 1.5 Marks and Spencer Amaretti biscuits to the ring.
Wrap 15g of colored marzipan around the cheesecake to create Santa's legs and butt.
Mix 2 tbsp of NKD Living erythitrol icing with a tablespoon of cold water and a small amount of Moroccan almond extract. Pipe this mixture onto the top of the cheesecake.
Dust the top of the cheesecake with erythitrol icing sugar.
Add a logo coin to the top of the cheesecake.