Chocolate cheesecake

For the basics

90 gr ground of mental
2 protein

20 gr fructose
1 tbsp cocoa

For the filling

250 g cream cheese
200 g of cream to 12%
250 g dark chocolate 75%
3 tbsp. chocolate or other appropriate liquor
2 tbsp of powder from fructose
2 tbsp cocoa


The basis

Beat egg whites until peaks, add fructose.

Caution spatulas to enter into protein mass crushed almonds or almond flour (I took hazelnuts, so dark the basis happened). Pour the dough into a round detachable form and bake the base for 10-15 minutes at a temperature of 150-160C. Cool.

PY.Si. And even if I cook exclusively for the guests and knows that I won’t eat, I just take ginger biscuits 300-400 gr., sense into crumbs, add soft butter 50-60 grams and put to harden in the refrigerator while preparing the filling (sometimes I add Baileys to the base)


Melt the chocolate in a water bath.

Whip cream (non-greasy cream won’t go astray, just to mix them then).

Cream cheese at room temperature beat with fructose, add the liqueur, mix well.

Enter whipped cream and melted chocolate, mix well in a food processor.

Put the filling on the dough, flatten and put in the refrigerator overnight.

From top to decorate the cake with cocoa (you can cut the stencil, very nice turns) or large chocolate chips and cream.

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