Baked Chocolate Cheesecake with Glaze
Eggs and dairy ingredients provide protein and fat. A chocolate crust made with almond and coconut flour keeps this cheesecake firm, while cream cheese and eggs make the filling tender after baking. Two chocolate textures and a thin glaze create a rich dessert that tastes best after chilling overnight.
The recipe uses 175 g of erythritol in total, distributed across the preparation steps.
Mix almond flour (150 g), coconut flour (40 g), cocoa powder (40 g), erythritol (50 g), and melted butter (120 g). Press the base over the bottom and sides of the pan, bake at 170°C for 10 minutes, and leave it in the pan.
Mix cream cheese (400 g) with eggs (200 g), erythritol (125 g), cocoa powder (40 g), and vanilla (1 g). Melt 99% chocolate (150 g), add it to the filling, and stir until smooth. Pour over the crust and bake at 170°C for another 30 minutes. Cool completely.
For the glaze, melt sugar-free milk chocolate (50 g) with 35% cream (30 g) and butter (15 g), stir, and spread over the cheesecake. Chill for 12 hours.
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