Low Carb Cabin Cajeta-Cheesecake

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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.

Blackberry Torten

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Blackberry Torten

Cake Base:

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon salt

1/2 lb. butter, room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

4 eggs, room temperature

3/4 cup buttermilk, room temperature

2 cups quality blackberry jam

1 cup toasted sliced almonds

Blackberry Frosting:

1/2 lb. butter, room temperature

1 lb. cream cheese, room temperature

5 cups powdered sugar

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

1 cup fresh blackberries

Assembly:

1 lb. almond paste

1/2 cup toasted sliced almonds

2 quarts fresh blackberries

1 cup quality blackberry jam

Powdered sugar for dusting

Preheat oven to 350 degrees. Line bottom of a 12X18X2 inch baking pan with parchment paper; spray with nonstick spray; set aside.

In a large bowl sift the flour, baking soda, spices and salt . In the bowl of a stand mixer cream together the butter and sugar. Beat in the vanilla and add eggs one at a time; combine well. Blend in buttermilk until incorporated.

Stir in the blackberry jam and almonds.

Pour batter into prepared pan and spread out evenly with a offset spatula. Bake for about 30 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool completely on pan.

Using 8cm cake rings, cut parchment paper strips 1 inch taller than the cake ring and enough in length to completely go around inside circumference. Place the parchment sheet inside cake ring like a collar. Cut the sheet cake out into rings using the same size cake rings;set aside.

Roll the almond paste out into a thin sheet on parchment paper. Using the same size cake rings, cut out enough almond paste disks as there are cake cut out.

In the bowl of a stand mixer combine all the frosting ingredients until well combined and fluffy.

Assembly:

Place a collared cake ring on a cake board, serving plate or large muffin liner.

Insert a cake into the collared ring. Lightly spread a thin layer of blackberry jam over the top of the cake. Carefully place an almond paste disk over the top of the jam cover cake. Spread another thin layer of jam. Spread evenly to about a 1/2 thickness the frosting over the jam cover almond paste. Place fresh berries decoratively over the top of the frosting, gently pressing in slightly. Sprinkle some toasted almonds over the top. Place the tortens in the refrigerator to set up. Once the tortens are set, remove from refrigerator and gently slide the cake ring off the torten. Gently pull the parchment away from the sides. Dust with powdered sugar.