Low Carb Cabin Cajeta-Cheesecake

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.

Crust:

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.

Cajeta Sauce:

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.

 

Filling:

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.

Cream Puffs with Blackberries and Caramel Sauce

 

Cream Puffs

Preheat oven to 425 degrees.

1 cup milk

1 stick butter

1 cup flour

pinch of salt

4 eggs

In a saucepan heat milk and butter until butter is melted. Add the salt and flour all at once and stir the mixture together until it comes together as a dough. Stir another 2 minutes and place dough in the bowl of a food processor fitted with a metal blade. Add eggs and blend until the dough in well combined and thick. Place the dough in a piping bag and pipe onto baking sheets lined with parchment paper about 9 puffs. May be made any size. Bake for 20 minutes until golden. Turn off the oven and leave in oven for another 10 minutes. Puff should sound hollow on bottom when tapped. Remove from oven and put a small slice in each puff to release steam . Allow to cool.

Caramel Sauce

1 cup sugar

1/4 cup water

1/2 cup heavy cream

2 tablespoons butter

Place sugar and water in a heavy saucepan and cook over high heat until the mixture starts to turn brown. Do not stir. Once the mixture starts to turn brown, swirl the liquid to even out the color. Cook until chestnut brown.

Add cream carefully. Cook over high heat until mixture begins to thicken. Add butter and cook for about 5 minutes to thicken a bit more. Remove from heat and keep warm or store in refrigerator until ready to use.

3/4 cup heavy cream

1 tablespoon powdered sugar

1/4 tsp. vanilla

2 pints blackberries

Split a cream puff and place the bottom on a plate. Fill with sweetened whipped cream and top with the blackberries. Place other half of cream puff on top and drizzle caramel over the top of the entire cream puff.