Cheesecake on an Almond-Coconut Base in a Rectangular Pan
Cream cheese cheesecake is baked on a thin almond-coconut base. Protein from the eggs and fat from the cream help make the dessert rich and filling.
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Inventory: Oven
488
Servings: 8 (1 serving ≈ 101 gram)
Digestion time: 3 hour
Complete protein: ✔
Mix the almond flour (80 g), coconut flour (20 g), and allulose (25 g). Add the butter (50 g), knead the dough, and spread it thinly over the bottom of a rectangular pan.
Mix the cream cheese (400 g) with 20% cream (80 g), allulose (50 g), and eggs (100 g). Pour the filling over the base and bake at 160°C for 50 minutes.
Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. Cool and refrigerate for 2–3 hours.
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