Currant and Chickpea Cheesecake

Ingredients

Honey 3 tbsp

Water 150 ml

Gelatin 15 g

Yogurt 100 g

Blackcurrant 150 g

Chickpeas 40 g

For the cheesecake base, we'll need chickpeas. Soak them overnight (this will help them cook faster) and cook until tender.

Then add 1 tbsp of honey to the chickpeas and puree them using a blender or food processor.

Now line the bottom of a 12 cm springform pan with foil or parchment paper. Place the chickpeas in the bottom of the pan and press them firmly into place.

Pour 150 ml of boiling water over the currants and bring to a boil. Strain 100 ml of the currant infusion, add 1 tablespoon of honey, and refrigerate.

Pure the remaining currants and infusion in a blender, add 1 tablespoon of honey, and 10 g of gelatin. Let sit for 45 minutes (or as directed on the gelatin package).

Then heat the currant and gelatin mixture until the gelatin is completely dissolved, but do not let it boil. Now add the yogurt to the currant mixture and pour it into the mold over the chickpea base. Refrigerate for 2-3 hours or overnight.

Dissolve 5 g of gelatin in the reserved currant infusion and let it swell for 45 minutes, then heat the juice over the stovetop until the gelatin dissolves.

Pour over the set yogurt mixture and refrigerate until completely set.

You can garnish with berries before serving.

 Bon appetit!