°6 oz. Squares of sugar-free chocolate or Choczero
°3/4 tsp. heavy cream
°1/8 tsp kosher salt
°K4k caramel sauce (see below)
°1/2 recipe
+Trim:
°1/4 cup crushed peanuts
*Instructions:
Outside:
Preheat stove to 325F. 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 9-inch hinged container. Bake 10-12 minutes, then remove and let cool.
Cheesecake:
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, 3 to 4 minutes.
Add the sugar and salt and beat, scraping the bowl as needed, until smooth and feathery, 3 to 4 minutes.
Add the vanilla and caramel concentrate and beat for 30 seconds. Add eggs, 1 at a time, beating 1 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 1 hour and 15 minutes.
Turn off the grill, open the stove entrance and allow the cheesecake to gradually cool in the shower water for 60 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, 6 hours, or ideally short term.
Chocolate ganache:
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