Vanilla Bean Cheesecake

Add mascarpone to a mixing bowl.

Add cream to the bowl with mascarpone.

Add a little bit of milk powder to the mixture.

Add powdered sugar to the bowl.

Add vanilla bean paste and sea salt.

Add vanilla seeds from one vanilla bean to the mixture.

Mix until the batter is firm enough to hold its shape when scooped with an ice cream scoop.

Scoop the cheesecake batter onto the gluten-free almond crust.

Bake the almond crust for about 30 minutes.

Pop the baked cheesecake in the freezer for easy release.

Serve with a raspberry puree made from plain raspberries.

Equipment Needed

Dietary

Allergens