Vanilla Cheesecake with Chocolate Glaze
Cream cheese and eggs provide protein, while the almond base adds fat and makes the dessert more filling. Slow baking creates a dense creamy filling, and the cocoa glaze gives a rich chocolate flavor. Chill the cheesecake overnight so the glaze sets and the slices hold their shape.
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Inventory: Mixer
625
Servings: 8 (1 serving ≈ 162 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Melt butter (150 g) and mix it with almond flour (250 g) and vanilla (0.5 g). Press the base into a pan and chill it.
Whip cream cheese (500 g), 35% cream (150 g), eggs (100 g), erythritol (75 g), and vanilla (1.5 g). Pour the filling over the base and bake at 130°C for 90 minutes, then cool.
For the glaze, heat 10% cream (30 g), cocoa powder (25 g), and butter (10 g), stir, and spread over the cheesecake. Refrigerate for 8 hours.
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