Matcha Cheesecake with Almond Cocoa Base

Cream 35%, Cream cheese, Egg, Almond flour, Erythritol, Butter, Cocoa mass, Water, Matcha, Gelatin, Starch-free baking powder, Vanilla

Bake in the oven: 10 min. Cool down: 15 min. Mix: 5 min. Blend with a blender: 8 min. Let it stand: 10 min. Chill in the refrigerator: 12 h. Heat on the stove: 5 min.

Mix eggs, erythritol (100 g), butter, cocoa, almond flour, and baking powder; use 150 g almond flour. Bake the base at 200 °C for 10 minutes, cool, crumble, and press into serving glasses. Main ingredient: Egg — 150 g.

Mix cream with matcha, then add cream cheese, erythritol, and vanilla and blend. Cover gelatin with cold water and leave it for 10 minutes to bloom, then warm it until dissolved.

Stream the gelatin into the cream mixture, divide it among the glasses, and refrigerate overnight.