This cheesecake is not only beautiful, it’s also incredibly tasty. You can save the recipe for the holidays, or you can just treat yourself when you want a sweet treat .
Cooking time 45 min
Serving capacity 16
Ingredients :
Cream cheese 90g
1 egg
Almond flour 140g
Erythritol 4 tbsp.
Cocoa 2 Tablespoons
Cream cheese 500g
Sour cream 250 ml
3 Eggs
Erythritol 100g
Vanilla extract ½ tsp.
Peanut butter paste 100 g
Dark chocolate, sugar-free 60g
Coconut Butter 1 Tbsp.
Step 1
Preheat the oven to 150° C, turn on the convection. Melt the butter and mix with all the other ingredients for the base in a medium sized bowl. Spread the mixture over the bottom of a 23 cm mold. Bake for 10 minutes, remove and let cool at room temperature.
Step 2
Increase the oven temperature to 200° C. Mix cream cheese softened at room temperature, sour cream and eggs until smooth. Add sweetener, vanilla extract, and peanut butter and mix thoroughly. Pour the mixture onto the base and gently tap the mold on the table to get rid of air bubbles. Bake the cheesecake for 10 minutes. Reduce the temperature to 100° C and continue baking for another 25 minutes. Turn off the oven and leave with the door ajar for 2 hours.
Step 3
Melt the dark chocolate and coconut oil in the microwave or in a water bath. Mix thoroughly. Pour the mixture over the cheesecake and place in the refrigerator for at least two hours to allow the cheesecake and chocolate to harden completely.
If your oven doesn’t have a convection mode, you can either increase the temperature by 10-15° C or keep the cake a little longer.
Bon appetit!
Energy content per serving
Calories from fat 324
Calories 376
Fats: 36g
Carbohydrates: 5 g
Fiber: 1 g
Digestible carbohydrates: 4 g
Protein: 9 g
