This is quite nice. While I was baking the brownie I thought that there was no way it would turn out since some of the fat had separated out of the brownie, but the cheesecake soaked it up.  I think that I’ll increase the vanilla in the cheesecake next time.
I’m thinking that I can make a lemon version of this by using this recipe for lemon shortbread as the crust and adding some lemon juice and lemon zest to the filling.
Yield: 10 servings
Ingredients
Brownie Base:
  • ½ cup butter
  • 2 oz unsweetened chocolate, chopped (I used 90% cocoa chocolate)
  • ½ cup almond flour (I used ground whole almonds)
  • ¼ cup cocoa powder
  • pinch salt
  • 2 large eggs
  • ¾ cup granulated erythritol (I used 1/8 tsp. stevia)
  • ¼ tsp vanilla
  • ¼ c up walnuts or pecans, chopped (omitted – the ground almonds seemed plenty)
Cheesecake Filling:
  • 1 lb cream cheese, softened (I used 12 oz cream cheese because that’s all I had)
  • 2 large eggs
  • ½ cup granulated erythritol (I used 1/8 tsp stevia)
  • ¼ cup heavy cream
  • ½ tsp vanilla extract

Instructions

  1. For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil. (I used a 9×9 pyrex pan. No need to wrap it in foil, of course.)
  2. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
  3. In a small bowl, whisk together almond flour, cocoa powder and salt.
  4. In a large bowl, beat eggs, sweetener and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  5. Spread evenly over bottom of prepared pan. Bake 15 minutes.
  6. For the filling, reduce oven temperature to 300F.
  7. In a large bowl, beat cream cheese until smooth. Beat in eggs, sweetener, cream and vanilla until well combined.
  8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 minutes. Remove from oven and let cool.
  9. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
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