Two-Layer Cheesecake with Chocolate Cream

Cream 35%, Cream cheese, Egg, 99% dark chocolate, Butter, Egg yolk, Erythritol, Xanthan gum, Vanilla

Bake in the oven: 20 min. Heat on the stove: 10 min. Chill in the refrigerator: 2 h. Mix: 5 min. Whisk with a mixer: 5 min. Blend or grind: 5 min. To boil: 5 min. Cool down: 5 min.

Combine cream cheese (400 g), erythritol (15 g), xanthan gum (2 g), vanilla (1 g), cream 35% (200 g), and eggs (150 g). Beat on low speed until smooth. Transfer to a 16 cm pan and bake at 220 °C for 20 minutes, then cool.

For the chocolate cream, combine cream 35% (240 g), egg yolks (36 g), and erythritol (10 g). Heat in a saucepan, stirring constantly, until thickened without a hard boil. Separately melt 99% dark chocolate (150 g) with butter (50 g), then blend until smooth.

Combine the cream mixture with the chocolate and blend again. Spread over the cheesecake base and refrigerate for 2 hours. Remove the pan carefully before serving.