Berry cheesecake with chocolate glaze

Ricotta, Greek yogurt, Egg, Stevia, Corn starch, Vanilla, Strawberry, Water, Gelatin, Stevia, Milk, Cocoa powder, Gelatin

Let it stand: 10 min. Mix: 10 min. Blend with a blender: 5 min. Bake in the oven: 50 min. Let it stand: 30 min. Heat on the stove: 5 min. Let it stand: 30 min. Chill in the refrigerator: 6 h. Let it stand: 15 min. Heat on the stove: 5 min. Let it stand: 10 min. Cooking: 5 min. Chill in the refrigerator: 2 h.

Mix ricotta (500 g), Greek yogurt (250 g), eggs (3 pcs), sweetener (to taste, equivalent to 140 g of sugar), cornstarch (30 g), and vanilla (1/2 tsp).

For a more keto-friendly version, replace the starch with 10–15 g of psyllium or omit it completely.

Blend the mixture with a blender until completely smooth.

Pour into a parchment-lined mold. Bake at 170°C for 40–50 minutes until the center is stable. Let cool at room temperature for 30–40 minutes.

Soak gelatin (10 g) in water (40 ml). Leave for 10 minutes to swell.

Puree the berries (300 g). Add sweetener to taste. Melt the gelatin and mix it into the berry puree.

Pour the berry layer over the cheesecake. Place in the refrigerator for 4–6 hours or overnight.

Soak gelatin (5 g) in part of the milk (30 ml). Leave for 10–15 minutes.

Mix the remaining milk (45 ml), cocoa (7 g), sweetener, and salt (a pinch). Heat until dissolved. Remove from heat. Add gelatin. Stir until smooth.

Cool the glaze to a slightly warm state. Pour over the set jelly. Place in the refrigerator for another 1–2 hours until fully set.