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. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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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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