Ingredients:

  • 1 stick (8 Tbsp / 115 g) Unsalted Butter, cubed
  • 4 oz (115 g) Sugar-Free Dark Chocolate (Minimum 85% cocoa solids)
  • 1/2 cup (100 g) Granulated Erythritol Blend (divided for brownie and cheesecake)
  • 2 tsp Vanilla Extract (divided for brownie and cheesecake)
  • 3 Large Eggs (room temperature, 2 for brownie, 1 for cheesecake)
  • 1/2 cup (55 g) Fine Almond Flour
  • 1/4 cup (25 g) Unsweetened Cocoa Powder (Dutch processed preferred)
  • 1 tsp Espresso Powder (optional)
  • 1/4 tsp Sea Salt
  • 16 oz (450 g) Full-Fat Cream Cheese (2 blocks, well softened)
  • 1/4 cup (60 ml) Sour Cream or Crème Fraîche (full-fat, room temperature)

Instructions:

  1. Preheat oven to 160°C / 325°F (Fan 140°C). Grease a 9-inch springform pan lightly. Tightly wrap the base and sides of the springform pan in two layers of heavy-duty aluminium foil to prevent water seepage. Place the wrapped pan inside a large roasting tray.
  2. For the Brownie Batter: Gently melt the butter and sugar-free chocolate together in a double boiler or microwave until smooth. Set aside to cool slightly.
  3. Whisk half of the sweetener (1/2 cup total split between the two recipes) and 1 teaspoon of vanilla extract into the melted chocolate mixture. Whisk in the two eggs until just combined and glossy.
  4. In a separate bowl, whisk together the almond flour, cocoa powder, espresso powder (if using), and salt. Gently fold the dry ingredients into the wet ingredients until just incorporated.
  5. For the Cheesecake Filling: Using a mixer, beat the softened cream cheese until it is completely smooth and lump-free (2-3 minutes). Scrape down the sides frequently.
  6. Beat in the remaining granulated sweetener, then mix in the sour cream/crème fraîche and remaining 1 teaspoon of vanilla extract. Beat in the single egg last, mixing only until it disappears.
  7. Assembly: Pour about ¾ of the brownie batter into the prepared springform pan and spread evenly. Dollop the cheesecake filling evenly over the top of the brownie layer.
  8. The Swirl: Drop the remaining ¼ of the brownie batter on top of the cheesecake in small dollops. Use a skewer or thin knife to gently swirl the batters together, creating a marble pattern.
  9. Introduce Water Bath: Place the roasting tray into the preheated oven. Carefully pour hot water into the roasting tray, reaching about 1 inch (2.5 cm) up the side of the springform pan. Bake for 55–60 minutes until the edges are set and the center still has a slight wobble.
  10. Cool Down: Turn the oven off, but do not open the door. Leave the cheesecake inside the cooling oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for another hour.
  11. Chill: Transfer the cheesecake (still in the pan) to the refrigerator for a minimum of 4 hours, or preferably overnight, before removing the springform ring and slicing.