Chocolate cheesecake

Chocolate cheesecake
For basis

90 gr mindat the ground
2 proteins
20 gr fructose
1 Art. of l of cocoa

For stuffing

250 g of cream cheese
200 g of cream to 12%
250 g of dark chocolate more than 75%
3 tablespoons of chocolate or other suitable liqueur
2 tablespoons of powder from fructose
2 tablespoons of cocoa

Preparation

Basis

To beat whites to peaks, to add fructose.

Carefully spatuly to enter the crushed almonds or almond meal into proteinaceous weight (I took filbert therefore the dark basis has turned out). To pour out dough in split round mold and to bake basis of 10-15 minutes at temperature of 150-160C. To cool.

Py. Si. And still if I prepare only for guests and I know that basis I am I will not be, I simply take gingersnap 300-400 gr., I pound in crumb, I add soft butter 50-60 gr and I put to stiffen in the refrigerator while I prepare stuffing (sometimes I add Baileys to basis)

Stuffing

To kindle chocolate on water bath.

To shake up cream (nonfat cream will not get off, it is simple to mix them then).

To shake up cream cheese of room temperature with fructose, to add liqueur, it is good to mix.

To enter whipped cream and the kindled chocolate, it is good to mix in the food processor.

To lay out stuffing on dough, to level and clean in the refrigerator for the night.

From above to decorate cocoa pie (it is possible on the cut-out cliche, very beautifully it turns out) or coarse chocolate cossettes and cream.

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