CARAMEL CHEESECAKE
The filling for this cheesecake is
topnotch and the topping is absolutely delicious! I served this yesterday to my husband (who just returned from a business trip to the States) and my sons who fetched him at the airport and brought him back up the mountain. Just before the boys left, I gave them each some cheesecake and they raved about it. Jonathan thought it was my best cheesecake yet! Pretty high praise as I think I've made almost fifty million cheesecakes so far in my lifetime. LOL Love 'em and they are the perfect low-carb dessert, I think. However, calories are high with cheesecakes, so do keep that in mind. To reduce calories, you can substitute Philadelphia light cream cheese (not cream cheese spread though) but not the nonfat variety.
Almond Crust:
2/3 cup ground almonds (150 mL)
2
tbsp powdered erythritol, OR allulose blend (30 mL)
2
tbsp vanilla whey protein (30 mL)
3
tbsp butter, melted (45 mL)
1
egg yolk
Filling:
3,
8-oz packages cream cheese, softened (750 g)
3
eggs, room temperature (if possible)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/2 cup powdered erythritol, OR allulose blend (125 mL)
1/4 cup sour cream (60 mL)
1/4 cup whipping cream (60 mL)
Caramel Topping (see recipe below)
Almond Crust: Preheat oven to 350°F (180°C). In medium bowl, combine ground almonds, erythritol, OR allulose blend and vanilla whey
protein. Stir in butter and egg
yolk. Prepare 8-inch (20 cm) nonstick springform
pan for water bath. Wrap foil up the
sides of the springform pan (you’ll need two big sheets). Sprinkle crust mixture in pan. Cover with plastic wrap and press crust out
evenly; remove plastic wrap. Bake 10
minutes or until turning brown at edges.
Filling: In food processor with sharp blade, blender
or in bowl with electric mixer, process cream cheese until smooth. Add eggs; process. Add liquid sweetener, powdered erythritol, OR allulose blend, sour
cream and whipping cream. Process until
smooth. Pour cheesecake batter over
baked crust. Place springform pan in larger pan and pour boiling water in it
and about an inch (2.5 cm) up the sides of the springform pan. Be careful when transferring to oven. Bake in 350°F (180°C) oven 40 minutes. Switch oven off, open oven door slightly and
allow cheesecake to continue to cook 30 minutes more. Set pan on wire rack.
When cooled completely to room temperature, pour Caramel Topping over top Cover and refrigerate. Run sharp knife around edge of pan, loosen
the spring siding and serve.
Caramel Topping: Prepare as directed below.
Helpful Hints: If
you prefer a more substantial crust, then double the ingredients. Caramel Topping can also be prepared just
before serving and poured over cold cheesecake.
Refrigerate 10 minutes or longer and serve.
Yield: 12/16 servings
1
serving
383.3/286.7
calories
12.8/9.6
g protein
34.8/26.1
g fat
4.6/3.4
g carbs
CARAMEL TOPPING
This topping is for the Caramel
Cheesecake above.
Caramel Sauce:
1/2 cup allulose blend of choice (125 mL)
1
tsp molasses (5 mL)
1/2 cup
whipping cream (125 mL)
2
tbsp butter (30 mL)
Caramel
Topping:
1/2 cup
vanilla whey protein (125 mL)
2 tbsp butter (30 mL)
2 tbsp whole milk, OR skim
milk powder (30 mL)
1/2 tsp
vanilla extract (2 mL)
Caramel
Sauce: In nonstick saucepan, combine sweetener and molasses
over medium heat until erythritol dissolves and bubbles. Remove from heat and stir in cream and
butter. Stir until smooth. Return to heat and boil until caramel is bubbling
up and golden brown. Let cool 2 minutes.
Caramel Topping:
In blender, combine
Caramel Sauce, vanilla whey protein, butter, whole milk, OR skim milk powder
and vanilla extract. Blend until smooth.
Helpful Hint: This Caramel
Topping should be plenty thick enough but, if not, you can add 1/8
tsp (0.5 mL) xanthan gum to blender and blend.
Yield: 12/16 servings
1
serving
91.7/68.8
calories
3.6/2.7
g protein
7.9/5.9
g fat
1.9/1.4
g carbs