Chocolate Cheesecake with Cherry Compote

Cream cheese, Sour cherry, Almond flour, Butter, Erythritol, Cream 35% fat, Egg, Chocolate 99%, Water, Cocoa powder, Agar-agar, Table salt

Bake in the microwave: 3 min. Chill in the refrigerator: 20 min. Whisk with a mixer: 5 min. Mix: 3 min. Blend with a blender: 3 min. Cool down: 30 min. Chill in the refrigerator: 8 h. Bake: 5 min. Cool down: 20 min. Bake: 1 h 30 min. Cooking: 5 min. Mix: 20 min. Heat on the stove: 5 min. Let it stand: 5 min.

The recipe uses 125 g of erythritol in total, distributed across the preparation steps.

Melt the butter (150 g) in a microwave. Mix the almond flour (250 g), cocoa (15 g), erythritol (50 g), and salt (1 g), add the butter, and stir. Press the mixture over the bottom and sides of a 20 cm ring and chill for 20 minutes.

Beat the cream cheese (380 g), 35% cream (70 g), egg (50 g), and erythritol (50 g). Keep half plain and mix melted chocolate (50 g) into the other half. Add both fillings to the crust and bake at 110°C for 90 minutes.

Cook the cherries (300 g) with erythritol (25 g) for 5 minutes and blend. Mix agar-agar (10 g) with water (40 g), add to the cherries, and cook for 5 more minutes.

Spread the hot compote over the cheesecake, cool, and refrigerate for 8 hours.