Two-Layer Cheesecake with Chocolate Cream
Cream cheese and cream provide protein, fat, and a dense smooth base, while 99% dark chocolate adds an intense sugar-free flavor. The chocolate layer contrasts with the soft cheesecake center and makes the dessert easy to serve in portions.
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.
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