New York Cheesecake with Chocolate Ganache

    MAKES: 12 servings
    PREPARATION TIME: 30 minutes
    COOKING TIME: 4 hours + chilling
    This classic deli-style dessert is rich, creamy, satisfying—and, of course, completely starch-free. And it’s so simple: “baking” the cake in your slow cooker yields a perfectly creamy texture each and every time.

    1 cup (100 g/3.5 oz) almond flour
    2 tablespoons (28 g/1 oz) butter or virgin coconut oil
    1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
    1 egg yolk
    1/2 teaspoon vanilla bean powder or ground cinnamon
    Pinch of fine sea salt
    2 cups (480 g/16.9 oz) full-fat cream cheese, at room temperature
    1/2 cup (114 g/4 oz) full-fat sour cream
    1 egg yolk
    1 large egg
    1/2 cup (80 g/2.8 oz) powdered erythritol or Swerve
    1/2 teaspoon vanilla bean powder or 2 teaspoons sugar-free vanilla extract
    2 tablespoons (30 ml) fresh lemon juice
    1 teaspoon fresh lemon zest
    1 heaped tablespoon (12 g/0.4 oz) coconut flour
    Optional: few drops of liquid stevia
    3.5 ounces (100 g) dark chocolate (minimum 85% cacao)
    1/2 teaspoon vanilla bean powder or 2 teaspoons sugar-free vanilla extract
    1/4 cup plus 2 tablespoons (90 ml) heavy whipping cream or coconut milk
    3 tablespoons (43 g/1.5 oz) butter or coconut oil
    Optional: few drops of liquid stevia

    Preheat a 5- to 6-quart (4.7- to 5.7-L) slow cooker and fill with 1 cup (240 ml) of boiling water. Place a spacer inside the slow cooker (see here). Line the bottom of a medium springform pan with parchment paper. Make sure the springform pan fits in the slow cooker and the bottom doesn’t touch the water.
    Combine all the ingredients for the crust: almond flour, butter, erythritol, egg yolk, vanilla, and salt. Mix using your hands and press into the bottom of the springform pan. Set aside while you prepare the cheesecake layer.
    In a bowl, using a whisk or an electric mixer, mix the cream cheese, sour cream, egg yolk, egg, erythritol, vanilla, lemon juice, lemon zest, and coconut flour. Optionally, add a few drops of stevia. Pour into the springform pan over the almond crust.
    Place the springform pan in the slow cooker on top of the spacer. Cover, and cook on low for 4 hours. When done, turn off the heat, remove the lid, and let cool. Leave the cheesecake in the slow cooker to cool for 2 to 3 hours. Refrigerate in the springform pan overnight. When ready to make the chocolate ganache, gently remove the cheesecake from the springform pan by running the side of a blunt knife between the edge of the cheesecake and the pan.
    Prepare the chocolate ganache. Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over medium heat and, when hot, pour over the chocolate. Mix until smooth and creamy. Leave to cool slightly, and then pour over the cheesecake. Let it chill in the fridge for at least 10 minutes before slicing. Store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
    TIP: Don’t panic if the ganache separates. You can fix it by placing it in a blender or a food processor with 1 to 2 tablespoons (15 to 30 ml) of hot water. Process until smooth and creamy.
    Total carbs: 6.9 g / Fiber: 1.8 g / Net carbs: 5.1 g / Protein: 7.6 g / Fat: 29.3 g / Energy: 295 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)