Another variation on the cheesecake theme. I love them so much, so don’t be discouraged. Also, you can never have too many good recipes, so try, enjoy and save .
And yes, I did allow myself a couple of strawberries with whipped cream. Or maybe not a couple, but five… I wanted to feel the humble charm of the bourgeoisie)
Cooking time 60 minutes
Number of servings 8
Ingredients :
Almond flour 150g
Butter 85g
Cream cheese (Mascarpone) 600g
Erythritol 150g
Egg C0 3 units.
3 egg yolk
Lemon juice 1,5 tbsp.
Vanilla flavoring to taste
Step 1
Mix the butter and flour in a blender and place in a 22cm glass baking tin. Bake in a preheated 180 C oven for 12 minutes
Step 2
Meanwhile, lightly whisk the cream cheese in a bowl, add the erythritol, eggs, yolks, lemon juice, flavoring and mix thoroughly.
Step 3
Take the base mold out of the oven, cool slightly and wrap tightly in foil. Pour the batter into the mold.
The cheesecake should be cooked in a “water bath”. To do this, pour hot water into a deep baking tray, place the mold in it and send it to the oven for 50 minutes.
Step 4
When the cake is ready, cool completely at room temperature, then put it in the refrigerator for a couple of hours.
Before serving, it is more convenient to cut the cake with a hot knife. To do this, put the knife in hot water, then wipe dry and slice.
Bon appetit!
Energy Value per Serving
Calories from fat 441
Calories 520
Fats: 49g
Carbohydrates: 8g
Fiber: 1 g
Digestible carbohydrates: 7 g
Protein: 12 g
