Cheesecake in a jar

A fresh, refined dessert combining crunchy hazelnut and chocolate, the sweetness of honey and the fruity intensity of Fiordifrutta Raspberries.

by Sandra Bekkari

Difficoltà

Difficulty

Easy

Durata

Duration

20 min

Dosi

Servings

2

Ingredients

  • 1 handful of blanched toasted hazelnuts
  • 2 medjool dates, pitted and chopped
  • 30 g dark chocolate (at least 70% cocoa)
  • 100 g mascarpone
  • 100 g cottage cheese or skyr
  • ½ tbsp Mielbio Acacia
  • ½ lemon
  • 1 vanilla pod, seeds scraped (or ½ tsp vanilla extract)
  • A few fresh mint leaves
  • Fiordifrutta Raspberries
  • 125 g fresh raspberries

Method

Finely chop the hazelnuts. Mix the chopped hazelnuts with the dates: do this with your hands and knead well. Add the chocolate pieces and a pinch of coarse sea salt and mix.

Mix the mascarpone with the soft cheese, Mielbio Acacia, a little lemon juice, some lemon zest and the vanilla seeds. Put the hazelnut-chocolate crumble in the bottom of the jar, add the cream, then the Fiordifrutta Raspberries jam, and garnish with a few fresh raspberries.

Make this recipe with

Fiordifrutta Raspberries 250g

Made from fresh, fragrant fruit, using organic raspberries carefully harvested at the height of summer.

Weight
Go to product

Recipe by

Sandra Bekkari

For around 25 years, Sandra Bekkari has been guiding people towards a healthy lifestyle. In 2008 she developed the Sana method, a simple and achievable 7-step plan centred on enjoying good, natural food. Her books have sold around 600,000 copies, and with her own cooking show she taught Flanders to eat healthily and with pleasure. Today Sandra works with a network of some 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day.

Go to the website of Sandra Bekkari Go to the website of Sandra Bekkari

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