Dubai Chocolate Cheesecake (no-bake)

Almond flour, Butter, Erythritol, 85% chocolate, Lupin flour, Whey protein isolate, Cocoa powder, Cooking salt, Cream cheese, Cream 20% fat content, Erythritol, Pistachio urbech, Water, Cocoa powder, Gelatin, Cooking salt, Cream 20% fat content, 85% chocolate, Butter, Erythritol, Water, Gelatin, Cooking salt

Mix: 5 min, Cooking: 5 min, Mix: 5 min, Knead the dough: 10 min, Chill in the refrigerator: 30 min, Let it stand: 30 min, Mix: 5 min, Boil: 5 min, Mix: 5 min, Chill in the refrigerator: 3 h, Let it stand: 30 min, Boil: 5 min, Blend with a blender: 5 min, Let it stand: 20 min, Cooking: 5 min, Chill in the refrigerator: 4 h

Combine butter (60 g), dark chocolate 90–99% (40 g), powdered sweetener (50 g), salt (1 g). Melt and mix until smooth.

Mix almond flour (150 g), lupin flour (30 g), unflavored protein (20 g), cocoa powder with 20–25% fat (10 g).

Add the chocolate mixture to the dry ingredients. Mix until a pliable consistency is achieved. If necessary, add a little melted butter.

Press the base into a 16 cm diameter mold with sides. Place in the refrigerator for 30 minutes.

Soak gelatin (5 g) in water (25 g) for 20–30 minutes.

Mix cocoa powder (5 g), sweetener (100 g), salt (0.5 g). Pour in cream 10–20% (150 g). Heat to 90–100 °C, do not boil.

Add the swollen gelatin. Stir until completely dissolved.

Combine cream cheese (400 g) with the hot cream mixture. Mix until smooth.

Pour the filling onto the cooled base. Place in the refrigerator for 2–3 hours or in the freezer for 1 hour.

Evenly distribute pistachio paste (80 g). Place in the refrigerator for 2–3 hours or in the freezer for 1 hour.

Soak gelatin (1 g) in water (7 g) for 20–30 minutes.

Heat cream 10–20% (70 g) to 90–100 °C. Add gelatin. Stir.

Add dark chocolate 90–99% (60 g), butter (40 g), sweetener (25 g), salt (1 g). Mix until smooth. Blend if necessary.

Cool the mixture to 30–35 °C. Carefully pour over the pistachio layer.

Place the cheesecake in the refrigerator for 3–4 hours for complete stabilization.

Store the finished cheesecake in a closed container at +2…+6 °C for no more than 48 hours after complete stabilization.