Keto Chocolate Cheesecake

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the bottom of the springform pan with parchment paper.

   Cookware: oven, parchment paper, springform pan

2. Step 2

   Mix the almond flour, melted butter, 2 tbsp (25 gr) erythritol, 2 ¼ tbsp (10 gr) cocoa powder, and 1 ⅝ pinch (0.5 gr) salt until evenly moistened. Press firmly over the bottom of the prepared pan.

   Ingredients used: 120.0 gr Almond Flour, 50.0 gr Butter, 10.0 gr Cocoa Powder, 25.0 gr Powdered Erythritol, 0.5 gr Salt

   Cookware: mixing bowl, Silicone spatula, springform pan

3. Step 3

   Bake the crust for 10 minutes, then place the pan on a wire rack. Reduce the oven temperature to 160°C.

   Timer: 10 min (fixed)

   Cookware: oven, springform pan, wire rack

4. Step 4

   Place the dark chocolate in a microwave-safe bowl. Microwave in short intervals, stirring after each, until smooth; let it cool slightly.

   Timer: 2 min (fixed)

   Ingredients used: 85.0 gr Dark Chocolate

   Cookware: Microwave, microwave-safe bowl, Silicone spatula

5. Step 5

   Beat the cream cheese with 10 tbsp (125 gr) erythritol on low speed until smooth. Mix in 5 ¾ tbsp (25 gr) cocoa powder, the sour cream, vanilla extract, 1 ⅝ pinch (0.5 gr) salt, and the prepared melted chocolate.

   Timer: 3 min (fixed)

   Ingredients used: 25.0 gr Cocoa Powder, 680.0 gr Cream Cheese, 125.0 gr Powdered Erythritol, 0.5 gr Salt, 120.0 ml Sour Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, Silicone spatula

6. Step 6

   Add the eggs one at a time, mixing on low speed just until each disappears into the filling.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl, Silicone spatula

7. Step 7

   Pour the filling over the crust and smooth the top. Bake at 160°C until the edge is set but the center still has a slight wobble.

   Timer: 50 min (fixed)

   Cookware: oven, Silicone spatula, springform pan

8. Step 8

   Turn off the oven, open the door slightly, and leave the cheesecake inside to cool gradually.

   Timer: 30 min (fixed)

   Cookware: oven, springform pan

9. Step 9

   Transfer the cheesecake to a wire rack and cool to room temperature.

   Timer: 60 min (fixed)

   Cookware: Silicone spatula, springform pan, wire rack

10. Step 10

    Cover the pan and refrigerate the cheesecake until thoroughly chilled and firm.

    Timer: 240 min (fixed)

    Cookware: springform pan

11. Step 11

    Release the springform pan, remove the parchment paper, and cut the cheesecake into 8 slices.

    Cookware: parchment paper, springform pan