Cheesecake of chocolate and ricotta without sugar

Separate almonds in 3: a third of them leave them whole and two thirds of them grind them until it gets flour. Grate lemon peel.

Preheat the oven at 150 ° C. In a processor or mini pymer mix all nuts until you get a texture of crumbs. Add almond flour, butter and a quarter of honey and mix with a spoon. Add 1 egg clear (for every 4 eggs) and stir. You can save the excess yolk for another preparation.

Grease a mold for butter oven, dispose of the mixture there and crush it with a spoon. Bake for 15 minutes and let cool.

For filling, in a bowl beaten the ricotta until soft and add the yogurt, the rest of the honey, the lemon zest, the flour and the remaining eggs. Beat until you achieve a homogeneous blend. Add chocolate chips and arrange on the base. Bake by 180 ° C for 20 minutes. Let cool and serve.

Javiera Suárez. Liveat. Adapted. Photo: @krisossandon, Food Styling: @ComoyExisto, Production: @BALAMOL

* The original recipe uses Ghee instead of butter and instead of corn flour uses a gluten-free flour mixture