The secret to this cheesecake is the crunchy crust! You’ll need to bake the chocolate base, let it cool, and then spread a thin layer of melted dark chocolate, which will harden and let the crust soak up the cheesecake, keeping the crunchy texture!
Cooking time 30 min.
Portion quantity 12
Ingredients :
Almond flour 300g
Cocoa 90g
Erythritol 50+50 g
Butter 170 g
90% chocolate 200 g
Cream cheese 500g
Cream 120 ml
Coconut Butter 15g
Step 1
Mix until smooth the ingredients for the base: flour, cocoa, 50g erythritol, melted butter and 50g melted chocolate.
Step 2
Take a 20cm baking dish, line the bottom with parchment, place the base dough and press it firmly against the bottom and edges. Place in a preheated oven at 180°C for 15 minutes, then remove and cool. Melt 50g of chocolate, brush on the base and allow to set.
Step 3
Melt 100g of chocolate and coconut butter in a water bath. Slightly cool. In another bowl, whisk together the cream cheese and 50 g of erythritol. Add a thin trickle of chocolate and continue to whisk. Then add the cream and mix until smooth.
Step 4
Pour the mixture into a mold and place in the refrigerator for at least two hours. The cheesecake can keep in the refrigerator for up to 5 days.
Bon appetit!
Energy value per serving
Calories from fat 469
Calories: 516
Fats: 52.1g
Carbohydrates: 8.1g
Fiber: 4.6 g
Digestible carbohydrates: 3.5 g
Protein: 11.8 g
