Ingredients
16- 100 g Butter 100 g (for crust dough)
- 100 g Butter 100 g (for crust crumble)
- 170 g Almond flour 170 g
- 2 g Liquid stevia 2 g (for crust)
- 15 g Cocoa powder 15 g
- 1 g Salt 1 g
- 1 piece Egg 1 piece (for crust)
- 480 g Cream cheese 480 g
- 2 pieces Eggs 2 pieces (for filling)
- 2 g Liquid stevia 2 g (for filling)
- 100 g Heavy cream 33% fat 100 g (for filling)
- 50 g Sugar-free milk chocolate 50 g
- 60 g Sugar-free dark chocolate 60 g (chopped)
- 25 g Sugar-free dark chocolate 25 g (for glaze)
- 20 g Heavy cream 33% fat 20 g (for glaze)
- 5 g Butter 5 g (for glaze)
Steps
11Preheat the oven to 170°C. Line a baking sheet with parchment paper.
Combine almond flour, butter (100 g, first portion), salt, stevia, egg, and cocoa powder. Mix by hand into a dough. Spread onto the parchment in a layer about 3 mm thick. Bake for 20 minutes.
Remove the baked crust from the oven and blend it into fine crumbs. Add the melted butter (second 100 g) to the crumbs and mix well.
Line an 18 cm ring mold. Transfer the crumb mixture into the mold, pressing it up the sides and firmly packing the bottom. Place the mold in the freezer for 30 minutes.
Prepare the filling: combine cream cheese, heavy cream (100 g), stevia, and eggs. Blend until smooth.
Melt the sugar-free milk chocolate in the microwave. Add it to the cream cheese mixture and stir to combine.
Chop the sugar-free dark chocolate (60 g) with a knife. Fold it into the cream cheese mixture.
Pour the filling into the mold with the crust. Bake at 170°C for 1 hour 20 minutes. After baking, leave the cheesecake in the open oven for 20 minutes, then remove and let it cool completely at room temperature.
Transfer the cheesecake to the refrigerator and leave overnight to stabilize.
Prepare the glaze: combine dark chocolate (25 g), heavy cream (20 g), and butter (5 g). Melt together in the microwave and stir until smooth.
Remove the cheesecake from the mold and pour the glaze over the top to decorate.
