Cheesecake on an Almond-Coconut Base in a Rectangular Pan

Cream cheese, Egg, Almond flour, 20% cream, Butter, Allulose, Allulose, Coconut flour

Mix: 15 min. Bake in the oven: 50 min. Chill in the refrigerator: 1 h. Cool down: 3 h. Knead the dough: 5 min. Let it stand: 1 h. Chill in the refrigerator: 2 h 30 min.

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.