Soybean cheesecake with chocolate corn flakes, quinoa and raspberry couli

Preparation Time: 50 minutes

Portions : 4 people

INGREDIENTS 

FOR THE SOYBEAN CHEESECAKE:

  • 1½ package cream cheese
  • 50 ml melted butter
  • ¼ cup caster sugar
  • 2 eggs
  • 60 g soy milk powder
  • 1 tablespoon corn starch
  • ½ cup cream
  • ½ teaspoon vanilla extract

FOR CHOCOLATE AND QUINOA CORN FLAKES:

  • 100 g corn flakes
  • 75 g 60% chocolate
  • 25 g sugar
  • 25 g black quinoa, toasted
  • 25 g hazelnut cream

FOR THE RASPBERRY COULIS:

  • 100 g raspberries (fresh or frozen)
  • 25 g caster sugar

METHOD

FOR THE SOYBEAN CHEESECAKE : 

  1. In a bowl, cream the cheese and the sugar until smooth, then add the eggs and beat until combined.
  2. Add the cornstarch and soy milk and continue beating until the mixture becomes creamy.
  3. In  a separate bowl, whip the heavy cream and then add it to the cheese mixture. Add the vanilla extract.
  4. Crush the biscuit and mix it with the 50 ml of melted butter.
  5. Line the mould with aluminum foil and press in the biscuit base.
  6. Bake the biscuit base at 160ºC for 8 minutes. Remove from oven and let cool.
  7.  Place the cheese mixture on the baked and cooled biscuit base and bake at 145°C for 40 minutes.
  8. Let the cheesecake cool. Set aside

FOR THE CHOCOLATE AND QUINOA CORN FLAKES

  1. Melt the chocolate in a metal bowl over a pot of boiling water. Once
    melted, add the hazelnut cream, the corn flakes and the toasted quinoa.
  2. Spread out the mixture on a tray and let it dry. Set aside.

FOR THE RASPBERRY COULIS

  1. Combine the raspberry with the sugar in a blender and whizz until liquid. Strain and set aside.

To Serve

  1. Spread a spoonful of raspberry coulis on a plate. Place the cheesecake mould on top. Add another spoonful of raspberry coulis and top with corn flakes and crispy quinoa.