This gluten-free cheesecake cake is super quick to make, and tastes delicious without the biscuit base and without even the sugar: it is balanced in macronutrients, perfect for breakfast, and ideal for those suffering from nervous and uncontrolled hunger, especially for sweets. It has functional ingredients in this sense: pear puree is in fact useful for those who want to lose weight, because it keeps nervous hunger and sugar hunger under control. Buckwheat flour and pear have fibers that act as intestinal prebiotics and which constitute a winning combination with the probiotic Greek yogurt, always present in this cake. And what about chocolate?Ideal as a sweet choice and healthy food if dark. Plus, the ease of this gluten-free cheeecake cake is unsettling! All you need is a blender, a saucepan and then the cake pan. It takes ten minutes on the clock and cooks in about half an hour.
A portion of the cake (equal to one eighth) has the following nutritional values: 263 calories (one hundred calories less than a traditional chocolate cheesecake), 15 grams of fat (half of a traditional cheesecake), 21 grams of carbohydrates of which 3.6 of fiber (less than half of a traditional cheesecake) and 9 grams of protein.

RECIPE OF THE CHEESECAKE CAKE GLUTEN FREE
350 GR OF PEARS (ABATE TYPE)
200 GR OF ALBUMS OR THREE EGGS
250 GR OF YOGURT FAGE TOTAL 0% FATS
60 GR OF BUTTER
50 GR OF BUCKWHEAT FLOUR
200 GR OF DARK CHOCOLATE
A HINT OF SALT
A SPOON STEVIA SATIN OR A FEW DROPS OF SWEETENER FOR COOKING

Procedure: in a large saucepan, melt the chopped chocolate in a bain-marie with the butter. Turn off and add the yogurt. While it cools, wash the pears, leaving the peel, and blend them together with the pinch of salt, the sweetener and the buckwheat flour. Pour the pear and flour mixture into the chocolate cream. Add the previously beaten egg whites (not whipped) or the eggs one at a time. Line a 24 cm round baking pan with parchment paper, pour the mixture evenly, put in the oven at 180 degrees for about 30 minutes. Then do the toothpick test. The cake should come out not too dry. Let it cool and keep it in the fridge.
Serve cold with unsweetened cream.