For the dough:
- 1 ¼ cup almond flour
- a quarter cup cocoa powder
- a quarter cup Swerve brown sweetener or erythritol
- three tablespoons melted butter
For the cheesecake:
- two 8oz. Cream cheese packages, room temperature
- one cup Brown Swerve or Erythritol
- half tsp. Salt
- one tbsp. Vanilla extract
- four large eggs, room temperature
- eight ounces mascarpone cheese
- one teaspoon caramel extract
For the Ganache:
- six oz. Squares of sugar-free chocolate or Choczero
- 3/4 tsp. heavy cream
- 1/8 tsp kosher salt
- K4k caramel sauce (see below)
- half recipe
- a quarter cup crushed peanuts
Preheat stove to three hundred twenty five F. In a medium bowl, whisk together almond flour, cocoa powder and sugar. Stir in dissolved margarine until well consolidated.
Firmly press the mixture into the bottom of a nine-inch hinged container. Bake ten to eleven minutes, then remove and let cool.
Prepare the cheesecake:
In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk connection, beat the cream cheddar and mascarpone cheddar over medium heat, until scraping bowl as needed, until completely smooth, three to four minutes.
Add the sugar and salt and beat, scraping the bowl as needed, until smooth and feathery, three to four minutes.
Add the vanilla and caramel concentrate and beat for thirty seconds. Add eggs, one at a time, beating one moment after each option and occasionally scraping base and sides of bowl.
Dump the cheesecake batter into the cooled outer layer and smooth the top.
Place the cheesecake in a deep grill pan and place on the center grill rack. Carefully pour enough of the bubbling water into the boiling vessel so that it mostly comes up the sides of the springform pan.
Bake the cheesecake until the top just begins to brown and crack, about one hour and fifteen minutes.
Turn off the grill, open the stove entrance and allow the cheesecake to gradually cool in the shower water for sixty minutes.
Remove the cooking container from the grill, then carefully remove the springform pan from the water. Place the cheesecake on a wire rack and let come to room temperature.
When completely cooled, loosely cover the cheesecake with saran wrap and refrigerate, six hours, or ideally short term.
Carefully remove the sides of the hinged pan. Place chocolate in a dry, spotless medium bowl. In a small saucepan, heat the cream until it just simmers. Pour the cream over the chocolate and leave to stand for 10 minutes, then, at this time, add the salt and mix until smooth.
Pour the ganache over the cheesecake, spreading it evenly and letting a few drops of cake drip.
Place in refrigerator or cooler to chill for thirty to forty five minutes until chilled and solidified.
Drizzle the caramel sauce (half of the recipe) at the focal point of the cheesecake.
Then, at that time, sprinkle with peanuts and return to the refrigerator until ready to serve or if nothing else 20 minutes.