Low Carb Cabin Cajeta-Cheesecake
This is a not too sweet cheesecake. I choose less sweet because of the decadent, gooey Cajeta sauce. More Stevia sweetener could always be added for more sweetness, if desired.
1 1/2 cups almond flour/meal
1 teaspoon ground cinnamon
1 Tablespoon Stevia sweetener
4 Tablespoons melted butter
Preheat oven to 350 degrees.
Combine the crust ingredients well and press into the bottom of a 9-10 inch greased spring form pan. Bake for about 12-15 minutes or until golden. Allow to cool completely.
2 cups goats milk
2 cups Stevia sweetener
1 vanilla bean, split and seeded
1/2 teaspoon baking soda dissolved in 1 tablespoon water
Combine milk, Stevia, split vanilla pod, scraped of seeds in to a large heavy bottomed pan. Place over medium heat.
Bring to a simmer, stirring constantly until Stevia is dissolved. Remove from heat and remove the vanilla pod; stir in the baking soda dissolved in water. Mixture will bubble up. When the mixture stops bubbling, return to heat; bring to a simmer and cook, stirring often until thick and golden. Once golden, stir constantly until Cajeta is a deep rich brown and coats the back of a spoon. Set aside.
1 1/2 lbs. cream cheese , room temperature.
3/4 cup Stevia sweetener
2 Tablespoons soy flour
3 eggs, room temperature
1 egg yolk, room temperature
1/2 cup heavy cream, room temperature
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees.
Combine the cream cheese and Stevia until blended smooth but not over beaten. Blend in the soy flour. Add the eggs one at a time. Pour in the cream and add vanilla extract. Blend until well combined. Evenly pour into prepared cooled crust. Wrap the outside of cheesecake pan with foil . Place foil wrapped cheesecake in a larger roasting pan . Pour hot water half way up the sides of the roasting pan.
Bake for about 1 1/2 hours in a water bath until set 3/4 of the way into the center. Remove from the water bath to cool completely.
Spread the cooled Cajeta sauce over the top.
1/2 cup Cinnamon covered almonds, chopped, optional. Used to sprinkle over top as garnish.