Choco cheesecake 🧀🍫

Preheat the Airfryer ♨️ 5 min. at 200⁰ while preparing the mixture: In a bowl with hand whisk at room temperature all the wet ingredients: 2 Greek type yogurts, 1 tub of cheese 🧀, 3 eggs M 🥚, 1 🥄 dita of vanilla paste or vanilla flavoring and sweetener (approx. 80gr. date paste or min. about 50gr. erythritol or similar).

Add the sifted dry ingredients: 35 gr. of whole wheat flour (or cornstarch) + 15 gr. of pure cocoa and mix until there are no lumps.

Lightly moisten parchment paper to cover a suitable mold (14-15cm), pour the mixture and make grooves with a toothpick to remove possible excess air when beating. Program 30min. at 160⁰, open the basket, cover well with aluminum foil so that it does not burn on top and cook 10 min. more at the same temperature. Turn off and leave 10 more minutes in the basket.

It should be shaky in the center if you like it creamy and melting 🤤. Allow to temper, cover with plastic wrap and let cool completely in the refrigerator for at least 6 hours to set and enjoy very fresh 😋.

Turn out cold and decorate as desired before serving 🙌😋 Mine with 1 melted ounce of 85% choco melted, 🍓 freeze-dried, pure cocoa nibs, bp🍦 cream and favorite seasonal fruit 🍒.