Crumble the gingerbread, add the water and mix, then knead by lining the bottom of the cake tin (if the bottom doesn't stick, add a little more water).
Long and thoroughly blend the curd, eggs, flour, vanilla bean and erythrol.
Break the chocolate into cubes and melt in a water bath or microwave, then add to the cheese mixture and blend again.
Pour the mixture onto the previously prepared bottom.
Place the cheesecake tin in a water bath, i.e. a larger tin with water poured in to about 3 cm high, and bake for about 70 minutes in an oven preheated to 160⁰C.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.