Low Carb Cream Cheese Desserts - Keto Chocolate
Author: 
Recipe type: Dessert
Cuisine: Italian
 
Perfect in summer, this cake uses a healthy and safe low-carb ingredient for dieters.
Ingredients
For the base (spring-shaped baking sheet or 22 cm cake ring)
  • 270 g chocolate biscuits (pan in stelle)
  • 100 g melted butter
For the cream
  • 250 g cheese Mascarpone
  • 220 ml fresh liquid cream
  • 100 g cream cheese Philadelphia
  • 80 g refined sugar
  • 100 g dark chocolate
  • QB Bitter cocoa powder (to decorate)
Instructions
Philadelphia cheesecake and mascarpone: basically
  1. Melt the butter in a saucepan and leave to cool.
  2. Puree the chocolate biscuits (pan in the stelle) and add the melted butter. Mix it all up.
  3. Preparing the perfect base ingredient for cheesecake, if you don't have a chocolate chip cake you can make it by adding 1 tablespoon of sugar and 2 tablespoons of unsalted chocolate. You can also use oreo cake and leave the butter to 50 g.
  4. Take a baking sheet 22 cm in diameter and place it directly on a serving plate. Pour in the chocolate biscuits (which have been smoothed) and flatten using the back of a spoon. Put it in the fridge long enough to prepare mascarpone and Philadelphia.
  5. Put the cut dark chocolate in a bowl and melt in the microwave. I only did it 2 times, because it was hot and practically instantly melted. Leave to cool for 10 minutes.
Philadelphia cheesecake and mascarpone: cream
  1. Put the mascarpone and Philadelphia in a bowl, without putting the liquid in the packaging.
  2. Also, add the icing sugar and freshly refrigerated liquid cream.
  3. The mixer material, first at low speed, then gradually at medium/high speed. until the dough expands.
  4. Weigh 120 g of cream in a bowl and set aside. Take back the pan with its base and add the cream, flattening it with a spatula (except the 120 g you need for the inserts).
  5. Philadelphia's cold cheesecake: chocolate inserts
  6. Take back the set aside cream (120 g) and add the melted chocolate that has cooled and stir.
  7. Put the chocolate cream in a cake bag with a fine round nozzle (or star, if you don't have one) and prick the cream, insert it with the tip of the cake bag and press out the cream. You'll soon see when the cream has entered. At that point, lift the tip and create a small file. You can also use a syringe for candy. Continue like this all over the surface.
  8. This way you will make some nice spots in Philadelphia cheesecake and your mascarpone. I guarantee it's very easy!
Final Stage
  1. Once the chocolate inserts are made, put your Philadelphia Cheesecake without being cooked in the freezer for 2 hours. The rest of the fridge is necessary because it is a cheesecake without glass icing and gelatin.
  2. As time passes, remove the cheesecake from the pan or ring, sprinkle with bitter chocolate, and serve. If it is not served immediately, you can put it in the fridge and sprinkle it with bitter chocolate before serving.
Recipe by CentrioTimes Easy Recipe and Health at https://centriotimes.com/low-carb-cream-cheese-desserts-keto-chocolate/