Instructions

• Preheat the oven to 320°F (160°C) (or 280°F / 140°C for fan ovens). Line the bottom of a cake pan with parchment paper and grease the sides.
• Make the crust: in a bowl combine 2 cups almond flour (200 g), 2 tablespoons granulated erythritol, and 6 tablespoons melted butter (85 g). Mix until the mixture holds together when pressed.
• Press the crust mixture evenly into the bottom of the prepared pan (use the back of a spoon or a measuring cup to compress it). Bake for 20–25 minutes, or until slightly golden. Remove from the oven and allow the crust to cool completely in the pan.
• Melt the chocolate for the filling: place 14 oz (400 g) sugar-free or dark chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir occasionally until fully melted and glossy. Remove the bowl from the heat and let the chocolate cool slightly (it should remain pourable).
• Make the cheesecake filling: in a large bowl, combine 8.8 oz mascarpone (250 g) and 14 oz cream cheese (400 g). Using an electric whisk on low, beat just until smooth and combined. Add 4 tablespoons powdered sweetener, 2 tablespoons heavy cream (30 ml), 1 teaspoon vanilla extract, and a pinch of sea salt. Whisk on low until the mixture is thick but not over-whipped.
• With the mixer on low (or by folding with a spatula), slowly pour the melted chocolate into the cheese mixture and fold until fully combined and smooth. Avoid over-beating the filling.
• Spoon the chocolate filling onto the cooled crust and smooth the top with a spatula. Refrigerate for at least 3–4 hours or overnight until the cheesecake is set.
• Make the ganache topping: place 2/3 cup heavy cream (160 ml) and 1.5 tablespoons unsalted butter (22 g) in a small saucepan and heat gently until hot but not boiling. Remove from the heat, add 4.2 oz (120 g) sugar-free or dark chocolate, and (if using) a tiny pinch of salt. Let stand 3–5 minutes, then whisk briskly until glossy and smooth.
• Pour or spread the ganache over the set cheesecake. Sprinkle the top with 1 square grated dark chocolate (10 g). Optionally return the cheesecake to the refrigerator to firm the ganache before slicing and serving.