Chocolate cheesecake

Chocolate cheesecake Recipe

Essential ingredients

• Almond flour

  100 g (¾ cup)

• Butter 82.5%

  40 g (8 tbsp)

• Erythritol

  15 g (5 tsp)

• Dark chocolate

  100 g (1 pieces)

• Mascarpone cheese

  70 g (14 tsp)

• Sweetener

  15 g

• Vanilla extract

  6 g (1 tsp)

• Vegan heavy cream

  15 g (1 tsp)

• Cream cheese

  100 g (6 tbsp)

Ingredients to taste

How to make

Please follow the next steps:

1. 1

   Base. Preheat the oven to 320F (or 160C).

2. 2

   Mix the butter and almond flour in a bowl. Then form a dough.

3. 3

   Take parchment paper to line the bottom of a loose bottom cake tin or springform pan. Grease the sides to prevent sticking.

4. 4

   Press the mix into the base. Bake for about 25 minutes until golden crust. Remove from the oven and let it cool.

5. 5

   Filling. Place the sugar-free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on low heat until melted, occasionally stirring until smooth.

6. 6

   Drag the bowl from the heat and allow it to cool.

7. 7

   Whisk the cream cheese, mascarpone, heavy cream, vanilla, and a pinch of salt together in a bowl. Use an electric whisk until thick but don't overbeat.

8. 8

   Slowly pour the melted chocolate and fold it with a spatula to combine.

9. 9

   If using an electric whisk, choose a slow setting and don't over-beat the filling because it will go stiff. Alter the sweetness to your preferences.

10. 10

    Spoon the chocolate mix onto the base—Smooth the top with a spatula.

11. 11

    Leave to chill in the fridge for at least 4 hours or better overnight until set. Serve with fresh raspberries.