Ingredients:
For the base:
2 cups almond meal
½ cup brown erythritol
60g butter
2 tsp unsweetened cocoa powder
Instructions:
1.Pre heat oven at 150’C and grease the spring form
2.In a bowl mix the cocoa powder and brown erythritol
3.Mix all the rest ingredients in a food processor pour butter and blitz in 10 seconds. Tip the mixture into the springform press down firmly with the spatula
4. Bake for 15 mins and set aside
Ingredients :
For the cheesecake:
2 cups caramel condensed milk
400g cream cheese
2 tbsp. powder erythritol
4 eggs room temperature
5 tbsp. crème fraiche
1 tsp. xanthan gum
1tbsp. lemon juice
¼ cup chocolate ganache
¼ cup caramel condensed milk
1 tsp vanilla essence
Instructions:
1.In a bowl whisk eggs and set aside.
2.In another bowl mix caramel, powder erythritol, crème fraiche and cream cheese until combined
3.Slowly whisk the vanilla, lemon and the eggs thru add the xanthan gum last
4.Transfer on top of the base in the springform
5.Bake 90 mins on 165’C. After 90 mins turn off the oven leave the cheesecake in there 1hour to prevent cracking and allow the cheesecake to cool slowly
6.Before serving pour the caramel and chocolate ganache on top
Link to (LCIF) association: [ Ссылка ]
