CategoriesAnniversary Birthday Cakes Recipes Food Recipes Lunch

Cheesecake with Peanut Paste – Lunch Recipe

  • Cooking time: 55 minutes
  • Portion: 2 persons


  • Cream Cheese 90 g
  • Egg 1
  • Almond Flour 140 g
  • Erythritol 4 tablespoons.
  • Cocoa Powder 2 tablespoons.
  • Cream cheese 500 g
  • Sour Cream 250 ml
  • Egg 3 pieces.
  • Erythritol 100 g
  • Vanilla Extract half teaspoon.
  • Peanut Butter 100 g
  • Dark Chocolate, sugar-free 60 g
  • Coconut Oil 1 tablespoon.

Together we can change the world, just one random act of kindness at a time.

– Ron Hall

Energy value:

  • calories 376kcal
  • proteins 9g
  • fats 36g
  • carbohydrates 5g


  1. Preheat oven to 150 ° C. Melt the butter and mix with all the other ingredients for the base in a medium-sized bowl.
  2. Spread the mixture over the bottom of the 23 cm from.
  3. Bake for 10 minutes, remove from the oven and allow to cool at room temperature.
  4. Increase the oven temperature to 200 ° C.
  5. Mix the cream cheese softened at room temperature, sour cream, and eggs until smooth.
  6. Add sweetener, vanilla extract, and peanut butter, and mix thoroughly.
  7. Pour the mixture into the base and gently tap the dish on the table to get rid of air bubbles.
  8. Bake cheesecake for 10 minutes lower the temperature to 100 ° C and continue to bake for another 25 minutes.
  9. Turn off the oven and leave with the door ajar for 2 hours.
  10. Melt dark chocolate and coconut oil in the microwave or a water bath.
  11. Mix thoroughly. Pour the mixture over the cheesecake and refrigerate for at least two hours so that the cheesecake and chocolate are entirely frozen.
  12. If your oven does not have a convection mode, you can either raise the temperature by 10-15 ° C or keep the cake a little longer.