Rich and decadent, perfect dessert after a hearty meal. I use a small baking pan to make 3 cheesecakes that can be portioned further into 4 slices, depends on how indulgent you want to be.
375g cream cheese, room tempterature
150ml thickened cream
80g powdered Erythritol
40g pumpkin seeds
15g cacao butter, melted
Cheesecake base: Ground pumpkin seeds, then add melted cacao butter. Fold together until all the seeds are coated with cacao butter. Pat onto base of baking pan, making sure it evenly covers the entire surface area. Let cool.
Cheesecake: Using a mixer, blend together cream cheese and thickened cream until mixture is creamy and soft. Mix in powdered Eryhtritol to sweeten. Once all the ingredients have been mixed, layer onto the pumpkin seed base. Shake until cheesecake is level. Refrigerate for at least 3 hours to help the cheesecake set.
*You may use almond meal for the base instead of the pumpkin seeds.
Optional: Drizzle with mixed berries compote (recipe in previous blog post).