John Myers
Ingredients for 1 servings:
- 100 g butter
- 80 g dark chocolate, with 85% cocoa content
- 30 g almond flour
- 50 g walnuts, chopped
- 50 g xylitol (sugar substitute)
- 2 eggs
- 150 g cream cheese
- 100 g mascarpone or more cream cheese
- 40 g xylitol (sugar substitute)
- 2 eggs
- 1 tbsp lemon juice
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes
for a 24 x 24 cm baking pan
The quantity is calculated for a 24 x 24 cm baking pan. Preheat the oven to 180°C (top/bottom heat). First prepare the base. To do this, melt the chocolate with about 40 g of butter in the microwave, stir, and set aside. Then put the eggs in a bowl with the remaining butter and xylitol, mix, and mix with the melted chocolate. Then sift the almond flour over the mixture, mix again, and finally fold in the chopped walnuts. Line the baking pan with baking paper or grease it and pour in the batter. Bake at 180°C (top/bottom heat) on the middle rack for about 15 minutes. Meanwhile, prepare the cheesecake filling. To do this, mix the eggs with the xylitol in a bowl. Then add the cream cheese, mascarpone, and lemon juice and mix together. Once the base is ready, remove from the oven, let cool slightly, and then pour the cheesecake mixture over it. Bake in the oven on the middle rack at 180°C (top/bottom heat) for approximately 30 minutes. When the cake is done, remove it from the oven and let it cool slightly. Serve and enjoy.
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