In a bowl (or stand mixer), beat the eggs for 5 minutes and gradually add the rest of the ingredients.
Pour into an 18cm mold lined with parchment paper and bake in a static oven at 170 degrees for about 45 minutes - turn off the oven and let the cheesecake rest in the oven for another half hour.
Let it cool and then set in the fridge for half a day. Dust with plenty of unsweetened cocoa.
Refrigerator
*You can use any flour you prefer, I used almond flour to make it suitable for the Ketogenic diet.
Italy, Lombardia
| Energy (kcal) | 162.59 |
| Carbohydrates (g) | 13.92 |
| of which Sugars (g) | 9.83 |
| Fat (g) | 8.56 |
| of which Saturates (g) | 4.6 |
| Protein (g) | 8.36 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.18 |
