Ingrids Favoritt – Ostekake – LCHF

Dette er ingen vanlig ostekake, men den inneholder veldig mye ost, derfor har jeg valgt å definere den som det. Det er en av mine favorittkaker (ved siden av denne, men er mye enklere å lage), og må absolutt prøves!

lchf ostekake

Ingredienser :

Bunn:

  • 50 g malte hasselnøtter
  • 50 g malte mandler
  • 100 g malte valnøtter
  • 100 g kokosmasse
  • 200 g smeltet smør
  • 1/2 dl sukrin
  • frøene fra to vaniljestenger/ 1 ts vaniljepulver
  • 200 g kremost/philadelphia
  • 4 store egg (eller 5 små)
  • 1,5 toppet ts. Bakepulver
  • 1 ts agavesirup (om du har)

Topping:

  • 400 g kremost/philadelphia
  • 100 g smør
  • 0,5 dl sukrin
  • 1 ts vaniljepulver, evt frøene fra 2 vaniljestenger
  • noen dråper natreen (kan sløyfes)
  • Bær/raspet sjokolade til pynting

Fremgangsmåte:

Mal nøtter i en kjøkkenmaskin (eller lignende). Tilsett alle de tørre ingrediensene og rør sammen. Myk opp kremost og smør i mikroen eller i vannbad. Tilsett alle ingrediensene i det tørre og bland godt. Jeg bruker kjøkenmaskin.

lchf ostekake

Ha røra over i en smurt form (rund eller liten firkantet), og stek i ca 30 minutter på 160 grader.

lchf ostekake

Når kaka står i ovnen kan du lage toppingen. Myk opp smør og kremost i mikro eller vannbad og bland godt med de øvrige ingrediensene, gjerne i kjøkkenmaskin.

Sjekk at kaka er klar ved å riste litt i formen, om den disser er den ikke klar. Når den er klar så la den kjøles ned i minst 30 minutter. Har du smurt formen godt er det bare å snu hele formen over på et bakepapir, så vil kaka falle ut:

lchf ostekake

Bruk en stor kniv til å dele kakebunnen på langs:

lchf ostekake

Jeg har delt bakepapiret i to, lirker inn den ene delen mellom kakedelene for å løfte bort lokket:

lchf ostekake

Smør et tykt lag med topping på bunnen, og løft tilbake lokket med hendene forsiktig:

lchf ostekake

Smør så godt med topping på hele kaken:

lchf ostekake

Kaken er enkel å løfte over på et serveringsfat med bakepapiret, bare trekk dette ut etterpå:

lchf ostekake

Pynt med bær eller raspet sjokolade og sett i kjøleskap i ca 1 time før servering. Kaken kan også fryses, og smaker veldig godt når den er litt kald

Jeg serverte kaken med LCHF-iskrem, denne gangen med hakket mørk pistasjsjokolade (70%), istedefor kokkos og kakao (som i den tillinkede oppskriften på is). Litt ekstra vanilje hadde jeg også i:

lchf ostekake
LCHF-iskrem. Denne gangen blandet jeg inn sjokoladen etter at isen hadde vært i fryseren ca 1 time. Isen ble mye luftigere enn vanlig :) Dette er dobbel porsjon av oppskriften linket til over, med ca 200 gr raspet sjokolade tilsammen.

lchf ostekake
NAM!!

Kaken inneholder ca 4% karber.

Enjoy :)


35 comments to Ingrids Favoritt – Ostekake – LCHF

  • Jannicke

    Hei! I ingredienslista til bunnen står det smeltet smør, men i oppskriften står det at det bare skal mykes opp. Hva er riktig? Og skal eggene også bare blandes inn, eller skal man lage eggedosis av det først? Gleder meg til å lage denne, den ser såå god ut, og jeg elsker jo kremost/smør topping, så denne er midt i blinken!

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