In a bowl (or stand mixer), whisk the eggs for 5 minutes and gradually add the rest of the ingredients..
Pour into a 18 cm pan 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 cool and then chill in the fridge for half a day. Dust with plenty of unsweetened cocoa powder.
Refrigerator
*As flour, you can use whichever you prefer; I used almond flour to make it suitable for the ketogenic diet.
Italia, Lombardia
| Energy (kcal) | 153.68 |
| Carbohydrates (g) | 7.47 |
| of which sugars (g) | 1.94 |
| Fat (g) | 9.93 |
| of which saturates (g) | 5.55 |
| Protein (g) | 9.04 |
| Fibre (g) | 0.07 |
| Salt (g) | 0.24 |
