Ingredients:
- 2 cups (200g) Chocolate wafer crumbs
- 3 tbsp (42g) Unsalted butter, melted
- 1 tbsp (12g) Coconut sugar
- 1/4 tsp Sea salt
- 16 oz (450g) Philadelphia Neufchâtel cheese, room temperature
- 1 cup (245g) Plain non-fat Greek yogurt, room temperature
- 3/4 cup (150g) Granulated erythritol
- 1/2 cup (45g) Dutch-processed cocoa powder
- 1/2 cup (120ml) Boiling water
- 2 large Eggs, room temperature
- 1 large Egg white, room temperature
- 2 tsp Pure vanilla extract
- 1/4 tsp Espresso powder
- 1/2 cup (85g) Semi-sweet chocolate chips
- 1/4 cup (60ml) Light cream
- 1 cup (50g) Mini marshmallows
Instructions:
- Preheat your oven to 350°F (175°C). Mix the chocolate wafer crumbs, melted butter, coconut sugar, and sea salt until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch parchment-lined springform pan. Bake for 8 minutes to set, then remove and let cool completely.
- In a small bowl, bloom the cocoa powder and espresso powder by whisking them into the boiling water until smooth. Set aside to cool.
- Using an electric mixer, beat the Neufchâtel cheese, Greek yogurt, and erythritol until creamy and free of lumps. Slowly pour in the cooled cocoa mixture and vanilla extract.
- Incorporate the eggs and egg white one at a time on low speed, being careful not to over-aerate the batter.
- Wrap the outside of the pan in three layers of heavy-duty foil. Pour the batter into the crust. Place the pan in a large roasting pan filled with 1 inch of hot water (water bath).
- Reduce oven temperature to 325°F (160°C) and bake for 65 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly for one hour before transferring to the refrigerator to chill for at least 6 hours.
- Before serving, melt chocolate chips with light cream to create a ganache. Drizzle over the chilled cake and top with mini marshmallows. Broil for 1 minute until marshmallows are charred and gooey.