Mexican · Dessert
Mexican Caramel Cheesecake
A low-carb riff on Mexican-style cajeta cheesecake, built on an almond flour crust and sweetened entirely with allulose so the cinnamon-spiced filling and burnt-milk-style caramel stay keto without losing the dish's identity.
$2
20 minsPrep
35 minsCook
295 minsTotal
MediumLevel
Nutrition per serving
487Calories
11gProtein
45.7gFat
30.2gCarbs
3.8gSugar
1.9gFiber
714mgSodium
207mgChol
22.7gSat Fat
231mgPotassium
147mgCalcium
1.1mgIron
0.4mcgVitamin B12
0.2mgVitamin C
0gPolyol
22.5gAllulose
0.5gAlcohol
Goes well with
Mexican Lager
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (320°F). Line the base of a 10cm springform tin with parchment.
2
Mix the almond flour, melted butter and a pinch of salt together and press firmly into the base of the tin; bake for 8 minutes, then cool slightly.
3
Beat the softened cream cheese until completely smooth, then beat in the allulose until no granules remain.
4
Beat in the egg just until combined, then fold in the sour cream, vanilla extract and ground cinnamon.
5
Pour the filling over the crust and smooth the top. Bake for 28-32 minutes until the edges are set but the centre still has a slight wobble.
6
Turn off the oven, crack the door open and let the cheesecake cool inside for 10 minutes before transferring to the fridge to chill for at least 4 hours.
7
For the Mexican caramel, warm the heavy cream in a small pan, stir in the second portion of allulose and cook gently over low heat for 3-4 minutes, stirring, until it deepens to a light amber and thickens slightly.
8
Cool the caramel for a few minutes, pour over the chilled cheesecake, scatter with flaky salt and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g softened cream cheese
- 11 egg, beaten (50g)
- 1.1 oz30g allulose
- 0.7 oz20g sour cream
- 0.1 oz3g vanilla extract
- 0.1 oz2g cinnamon ground
- 0.9 oz25g almond flour
- 0.4 oz12g melted butter
- 0 oz1g salt
- 0.7 oz20g heavy cream
- 0.5 oz15g cooked to caramel colour with cream allulose
- 0 oz1g flaky, for topping salt
