Chocolate San Sebastian cheesecake
Cream cheese and eggs provide protein, while cream and chocolate make the center intensely creamy. High heat creates the signature dark crust, and chilling for 5–8 hours sets the tender chocolate texture.
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Inventory: Mixer, Oven
588
Servings: 10 (1 serving ≈ 99 gram)
Digestion time: 4 hour
Complete protein: ✔
Diameter of the mold: 20 cm. RecountAdjust the baking time according to thickness.
Preheat the oven to 250 °C. Beat cream cheese (400 g) until smooth. Add erythritol (30 g), vanilla (1.5 g), Himalayan salt (2 g), and sifted cocoa powder (8 g).
Add eggs (150 g) one at a time, mixing well. Melt 99% dark chocolate (180 g) and add it to the cheese mixture. Warm 35% cream (220 g) and incorporate it in 2–3 additions.
Line a 20 cm pan with parchment, pour in the mixture, and tap the pan gently. Bake for 20–25 minutes. Cool completely at room temperature and refrigerate for 5–8 hours.
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