Name: Reverse Cheesecake – Plant-Based & Gluten-Free
Cook time: 3600 s
Total time: 3600 s
Yield: 6
Ingredients: For the base:; gluten free biscuits (cheesecake style); plant based butter, melted; For the filling:; almond creamcheese; cornstarch; plain soy yogurt; vanilla almond yogurt; Seeds of vanilla bean; Zest of lime; Juice of lime; sugar; A pinch of salt; For the berry sauce:; frozen mixed berries; sugar; Juice of lime

Nataly ospina

Contact Me

Kitchen Essentials

I am a qualified pastry chef with over 10 years of experience in the pastry world, and a certified digital marketing specialist. I graduated in culinary arts in Italy, specializing in pastry, and began my career at Ernst Knam’s renowned bakery and chocolaterie in Milan. I then worked in a Michelin-starred restaurant in Turin, followed by an incredible experience at Heston Blumenthal’s three-Michelin-starred kitchen.

In London, I refined my skills at the iconic English bakery Peggy Porschen, the Michelin-starred Hakkasan, and several five-star hotels. I later founded Dulcey London, a bakery brand offering plant-based and gluten-free cheesecakes, available in Camden Town, Soho, and online.

I also hold a diploma in Digital Marketing & Social Media from the London Marketing Academy, which I’ve used to strategically build and grow my online presence. I began on social media as a fashion model and influencer, and over time turned my personal brand into a creative space where I blend food, fashion, and storytelling.

Today, I create viral cooking videos that combine elegance, flavor, and sensuality. Though pastry is my professional foundation, I also develop savory recipes through self-taught creativity—always led by passion and authenticity.

Nataly ospina

Reverse Cheesecake – Plant-Based & Gluten-Free

natalieyospina