Ingredients (for a 20cm round tin, 10 portions)
Base - 150g almond powder (7.35g)
100g butter, melted (0g/trace)
10g chia seeds (0.27g)
10g pine seeds (0.39g)
Topping - 400g mascarpone (12g)
150g raspberries, I used frozen (6.45g)
*Tip - shop around, I could have dropped 2g from this, but my regular mascarpone wasn't in stock 🤦
Method;
Mix the almond powder, pine and chia seeds with the melted butter.
Press into your 20cm tin (line with baking paper).
I cooked the base at 180℃ for 12 minutes.
Once the base is cooled, mix the 400g mascarpone with the raspberries - you may want to defrost the berries first, it will make mixing much easier.
Smooth onto the base.
Chill for 6-8 hours.
*Tip, if you're having trouble removing the cheesecake from the tin, freeze for 20 mins 😉
Slice into 10 and serve.
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