Ingredients
- [Chocolate Ganache] 3 tbsp Butter
- [Chocolate Ganache] 1 oz Unsweetened Chocolate
- [Chocolate Ganache] 1 tbsp Stevia
- [Chocolate Ganache] 1/4 tsp Vanilla Extract
- [Crust] 1 1/2 cup Almond Flour
- [Crust] 1/3 cup Cocoa
- [Crust] 1/4 cup Stevia
- [Crust] 5 tbsp Butter
- [Filling] 24 oz Cream Cheese
- [Filling] 1/2 cup Stevia
- [Filling] 1 tsp Vanilla Extract
- [Filling] 1 1/4 cup Peanut Butter
- [Stabilized Whipped Cream] 1 tsp Gelatin
- [Stabilized Whipped Cream] 4 tbsp Water
- [Stabilized Whipped Cream] 1 cup Heavy Cream
- [Stabilized Whipped Cream] 2 tbsp Stevia
Instructions
- (Crust) Mix crust ingredients in a 9-inch springform pan. Press down to form the crust.
- (Stabilized Whipped Cream) In a small pan, combine gelatin and cold water; let stand until thick.
- (Stabilized Whipped Cream) Place over low heat, stirring constantly, just until the gelatin dissolves.
- (Stabilized Whipped Cream) Remove from heat; cool (do not allow it to set).
- (Stabilized Whipped Cream) Whip the cream with the powdered sweetener, until slightly thick.
- (Stabilized Whipped Cream) While slowly beating, add the gelatin to whipping cream.
- (Stabilized Whipped Cream) Whip at high speed until stiff. Set aside.
- (Filling) Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
- (Filling) Gently fold in stabilized whipped cream. Pour filling over crust and smooth top with rubber spatula.
- (Filling) Refrigerate at least 4 hours or until firm.
- (Filling) Run a knife along the edge of cheesecake in the pan, then remove springform side.
- (Chocolate Ganache) Melt butter and chocolate in a small saucepan or microwave.
- (Chocolate Ganache) Stir in powdered sweetener and vanilla.
- (Chocolate Ganache) Drizzle chocolate sauce over top of cheesecake.