Delicious low-calorie recipes

Grind the biscuits in a food processor, gradually adding the liquid until the mixture forms a cohesive texture that sticks together when squeezed in the palm of your hand.

Put all the cream ingredients in a bowl and blend into a homogeneous mass.

Pour the biscuit crumbs into a cake tin. I used a tin with removable sides and a diameter of 18 cm. Press the mixture into the tin to form a rim around the edge that is about 4 cm high.

Pour the cheese mixture onto the biscuit crumbs and bake in an oven at 130°C for 45–50 minutes. Keep an eye on the baking process. After 40 minutes, check regularly to ensure you don't overbake it — the mixture should still be soft as it will harden later.

To prepare the caramel, pour water into a small saucepan and add the agar, isomalt (or sugar) and syrup. Cook everything together.

Sprinkle the nuts on top of the cheesecake, then pour the caramel over the top. Leave to set.