Coffee Almond Cheesecake with Marzipan Topper
Ingredients
Base
- 40g grapenuts
- 1/2 tablespoon erythritol gold
- 1 teaspoon Moroccan almond extract
- 3/4 tablespoon hot water
Filling
- 3 extra light cheese triangles
- 0.5 kvarg vanilla
- 1 teaspoon decaf Americano
- 1 teaspoon sucralose sweetener
Topping
- 35g marzipan
Preparation
Mix the base ingredients and press into a lined 7cm wide by 6.5cm high chefs ring.
Mix the filling ingredients and add to the ring, then refrigerate overnight.
Press the marzipan into various moulds, cut and reassemble into shape, then dust with lustre and coffee powder.
Notes
This recipe totals 8.5 syns, or half a syn if only the cheesecake is consumed.
Preparation may seem tedious but is considered relaxing by the creator.
