Instructions
- 1
Heat the pastry cream without boiling and mix it with the melted chocolate spread. Stir the mixture until you get a homogeneous mixture.
- 2
Beat the cream cheese and coconut sugar with a mixer. Add the eggs to the beaten mixture, beating with a mixer after each egg before adding the next.
- 3
Mix the chocolate mixture with the other one and add the cocoa and starch. Then beat again until homogeneous.
- 4
Preheat the oven to 220 degrees.
- 5
Place two layers of baking paper in the dish you've chosen. I used a round baking pan.
- 6
Bake the cheesecake for 40-45 minutes, then let it cool for at least 4-5 hours. It can be served with a strawberry garnish, topped with strawberry jam, or served with a scoop of ice cream of your choice.
45 min5 h - 7
Heat the pastry cream without boiling and mix it with the melted chocolate spread. Stir the mixture until you get a homogeneous mixture.
- 8
Beat the cream cheese and coconut sugar with a mixer. Add the eggs to the beaten mixture, beating with a mixer after each egg before adding the next.
- 9
Mix the chocolate mixture with the other one and add the cocoa and starch. Then beat again until homogeneous.
- 10
Preheat the oven to 220 degrees.
- 11
Place two layers of baking paper in the dish you've chosen. I used a round baking pan.
- 12
Bake the cheesecake for 40-45 minutes, then let it cool for at least 4-5 hours. It can be served with a strawberry garnish, topped with strawberry jam, or served with a scoop of ice cream of your choice.
45 min5 h