Orange Cheesecake with Sugar-Free Milk Chocolate

Cream cheese, Cream 35% fat, Almond flour, Butter, Erythritol, Orange, Sugar-free milk chocolate, Water, Gelatin, Orange zest, Vanilla, Table salt

Combine the dry ingredients: 3 min. Bake in the microwave: 3 min. Bake in the oven: 20 min. Cool down: 20 min. Blend with a blender: 5 min. Slice: 5 min. Bake in the microwave: 3 min. Mix: 3 min. Let it stand: 5 min. Bake in the microwave: 2 min. Whisk with a mixer: 5 min. Chill in the refrigerator: 8 h.

The recipe uses 100 g of erythritol in total, distributed across the preparation steps.

Mix the almond flour (250 g), salt (1 g), and erythritol (25 g). Add melted butter (120 g), press the crust into a 19 cm ring, and bake at 160°C for 20 minutes. Cool for 20 minutes.

Beat the cream cheese (425 g), 35% cream (300 g), erythritol (75 g), and vanilla (2 g). Zest the orange (5 g), squeeze its juice (90 g), and finely chop the sugar-free milk chocolate (50 g).

Add the zest, juice, and chocolate to the cheese mixture. Cover gelatin (10 g) with cold water (40 g) and let it bloom for 5 minutes. Warm it without boiling, pour it into the filling in a thin stream, and beat.

Transfer the filling to the crust and refrigerate the cheesecake for 8 hours.