This Lower-fat Kinder Bueno Cheesecake came about because my youngest is a HUGE Kinder Bueno Fan. Ever since she was little Kinder Bueno was her goto chocolate bar. Last week she begged me to make a cheesecake with them actually one that tasted like the middle of them. Yeah! No Pressure there kiddo!
I didn’t know what to use until I picked up a jar of Hazelnut spread in Lidl. Kinder Bueno lovers get a jar of this it is absolutely heavenly !!
Once I picked up this jar of loveliness everything fell into place.
I got Gluten Free Digestives for the Base ( for the eldest ) and I made it Lower-Fat for me.
I also used Agar to make it Vegetarian-Friendly Cheesecake
WHAT IS AGAR? Why use it in Lower-fat Kinder Bruno Cheesecake
Agar (or Agar Agar), sometimes referred to as kanten, is a gelling agent coming from a South East Asian seaweed. It is used for scientific purposes, as a filler in paper sizing fabric and as a clarifying agent in brewing. Agar can also be used as a laxative (it’s 80-percent fibre) and as an appetite suppressant.
And it’s, of course, an amazing culinary ingredient. It’s a vegetarian gelatin substitute, a thickener for soups, in fruits preserves, ice cream, and others desserts.
Where can you find agar?
Agar is available in health food stores, in the supermarket that carries health food lines, in Asian grocery stores and online.
Agar has no calories, no carbs, no sugar, not fat and is loaded with fibre. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg, and preservatives.
It absorbs glucose in the stomach, passes through digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination. Agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.
A great substitute for gelatin
Agar is the perfect substitute to traditional gelatin. It’s made from a plant source rather than from an animal one. That makes it suitable for vegetarian and vegan diets, and other diet restrictions.
Agar has no taste, no odour and no colour, which makes it pretty convenient to use. It sets more firmly than gelatin and stays firm even when the temperature heats up.
HOW TO USE AGAR IN COOKING
The most important thing to know is that agar needs to be first dissolved in water (or another liquid like milk, fruit juices, tea, stock…) and then brought to a boil. It will set as the ingredients cool down. You can not add agar flakes or powder as it is in your food.
– You should definitively follow the package directions and the recipe to determine which quantity to use. But here is a basic rule you can adapt: use 1 tablespoon agar flakes to thicken 1 cup of liquid, and 1 teaspoon agar powder to thicken 1 cup of liquid.
So here is Lower-fat Kinder Bruno Cheesecake with a Gluten Free Base.
I would say you can get away with a small piece if you are on a Health Kick
If you enjoyed this tasty cheesecake recipe I have a few more you can try these
I must make more Cheesecake recipes but in fairness, my sister is the queen of the Cheesecake making in the family. I may get her to give me a recipe or two.
You can find more recipe on my brand new Recipe Page. Or sign up for my Snapshot and Snippets Newsletter and receive my Free recipe Ebook
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