- Butter100 Gram(s)cocoa
- Erythritol50 Gram(s)
- Xylitol10 Gram(s)
- Stevia2 Teaspoon(s)
- Egg3 Piece(s)
- Philadelphia Cheese110 Gram(s)
Japanese culinary has another method to make delicious cheesecake. In this recipe we will show how to make Keto cheesecake.
Prepare the cheesecake
Separate the whites from the yolks. Then whisk the egg whites with a pinch of fine salt.
Meanwhile, melt the cocoa butter over an ultra-low heat. After that, add the sweeteners to the egg yolks. Here there is erythritol, xylitol and stevia. Mix the yolks and sweeteners together with a mixer.
Now add the cream cheese (philadelphia or mascarpone) and mix again with an egg beater.
Finally put half a teaspoon of powdered vanilla seeds in addition of more flavors to you keto cheesecake. And mix again.
You can try Japanese sponge cake recipe
Make the mold
Prepare the mold. Here a charlotte mold. By coating it with butter and then spreading sheets of parchment paper in it. The method to line the bottom which is round is here.
Then pour the melted cocoa butter into the preparation and incorporate it well with a mixer.
Finally add the eggs in snow in two batches, one half then the other, raising the dough of the keto cheesecake.
Pour the appliance into the upholstered mold and put in a mold filled with boiling water (bain-marie) in an oven preheated to 180 ° C (Th. 6) for 15 minutes. Then lower the temperature to 150 ° C (Th. 5) for 15 minutes. Then leave in the oven off for another 15 minutes.
Check out the Bronwnies Cheesecake recipe
Bake and dressage of the keto cheesecake
Take out and let cool. The best is to do it the day before for the next day.
In decoration here is what it gives, a small simple color effect.
Serve with hot drinks.