啰嗦的话讲在前面：
-外网看到的菜谱！万能的下厨房似乎没有人发过🤔
-这是九寸的配方，可以按需求增减原料。
-配料表中我尽量都换成「克」为单位，供参考。
图文均来自原链接🔗：
https://lowcarbyum.com/no-bake-peanut-butter-cheesecake/
任何时候都能享用这个低碳芝士蛋糕！无麸质的蛋糕底是杏仁粉、可可、黄油加代糖混合制成的。
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
类型：甜品
菜系：美国
关键字：生酮芝士蛋糕，低碳芝士蛋糕，免烤芝士蛋糕
准备时间：15分钟
总时长：15分钟
16份
热量439卡一份
每份净碳水：6g
Course: Dessert
Cuisine: American
Keyword: keto cheesecake, low carb cheesecake, no bake cheesecake
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 slices
Calories: 439 kcal
Nutrition per serving: 6.0g net carbs
| A. 蛋糕底(Crust): | |
| 杏仁粉 Almond flour | 1 1/2 Cup (225g) |
| 可可 Cocoa | 1/3 Cup (35g) |
| 低碳代糖 Low carb sweetener/ Swerve | 1/4 Cup (50g) |
| 黄油（融化） Melted Butter | 5 tbsp (75g) |
| B.稳固奶油酱(Stabilized whipped cream): | |
| 吉利丁 Grass-fed gelatin | 1 tsp (5g) |
| 凉开水 Cold water | 4 tsp (20g) |
| 重奶油/淡奶油/打发奶油 Heavy whipping cream | 1 Cup (235-250g) |
| 低碳代糖 Low carb powdered sweetener | 1/4 Cup (37-40g) |
| C.蛋糕主体（Filling）: | |
| 奶油奶酪（室温）Room temperature Cream cheese | 24 oz (680g) |
| 低碳代糖 Low carb powdered sweetener | 1/2 Cup (75g) |
| 香草精 Vanilla extract | 1 tsp (5g) |
| 花生酱 Peanut butter | 1 1/4 Cup (325g） |
| D.巧克力甘纳许（Chocolate Ganache）: | |
| 黄油 Butter | 3 tbsp(45g) |
| 无甜巧克力 Unsweetened baking chocolate | 1 oz(31.1g) |
| 低碳代糖 Low carb powdered sweetener | 2 tbsp(30g) |
| 香草精 Vanilla exctract | 1/4 tsp(1-2g) |
A.蛋糕底： 混合蛋糕底所有原材料在9寸活底模具内。按压成蛋糕底的形状。 A. Crust: Mix crust ingredients in 9-inch springform pan. Press down to form crust.
B.稳定奶油酱 1.在小碗内，把吉利丁放入冷开水中泡化。（新手注意哦，吉利丁粉和片泡法略不同～） B.Stabilized Whipped Cream: 1.In a small pan, combine gelatin and cold water; let stand until thick.
B2.把装吉利丁的容器用低温加热，不停地搅拌，直到吉利丁溶解。 （加热温度不要高过80度，会使吉利丁失去凝结作用） B2.Place over low heat, stirring constantly, just until the gelatin dissolves.
B3.停止加热吉利丁，放凉但不要等它凝结。 B3.Remove from heat; cool (do not allow it to set).
B4.把代糖和奶油加在一起，打发至稍微浓稠的状态。 B4.Whip the cream with the powdered sweetener, until slightly thick.
B5.慢慢搅拌，把吉利丁溶液加入打发浓稠的奶油中。 B5.While slowly beating, add the gelatin to whipping cream.
B6.高速打发至湿性发泡状态，呈弯钩状。放置一旁备用。 B6.Whip at high speed until stiff. Set aside.
C.蛋糕馅料 1.把奶油奶酪、代糖、香草精、花生酱混合在一个大碗中，用电动搅拌器充分混合。 C.Filling 1.Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
C2.把B部分的稳定奶油酱加入轻轻翻拌。 C2.Gently fold in stabilized whipped cream.
C3.把B、C混合物倒入铺好蛋糕底的模具中。用硅胶铲抹平蛋糕顶部。 C3.Pour filling over crust and smooth top with rubber spatula.
C4.冰箱冷藏至少4小时至定型。 C4.Refrigerate at least 4 hours or until firm.
C5.用刀沿着模具内沿划一圈，除去模具。 C5:Run knife along edge of cheesecake in pan, then remove springform side.
D.巧克力甘纳许 1.用小锅或者微波炉，融化黄油和巧克力。 D.Chocolate Ganache: 1. Melt butter and chocolate in a small saucepan or microwave.
D2.搅拌混合代糖和香草精。 D2.Stir in powdered sweetener and vanilla.
D3.把巧克力混合物洒在蛋糕表面。 D3.Drizzle chocolate sauce over top of cheesecake.
每份营养参考表。