Humble pie?! No ways! I think this has been my best cheesecake yet..!
This Low Carb Salted Caramel Cheesecake is rich, creamy and ultra-smooth.
It’s not overly sweet either and the salted caramel sour cream topping adds a nice tang.
Are you salivating yet? Well good…
I always say that a cheesecake is probably the most natural dessert to make into a low carb version.
You’re basically just swapping out the sugar for xylitol and replacing the base with a nut-based biscuit base.
I used my basic cheesecake recipe – it always works beautifully, is silky smooth and not too sweet. It never cracks and you can swap out the ‘flavour’ ingredients to create any flavour you like…
I love Carolyn’s, from All Day I Dream About Food, salted caramel sauce and this has become my go-to low carb caramel sauce. You can use it for so many things and it really makes this cheesecake.
Servings: 10-12
Time: 1 hour
Difficulty: a bit of effort
You will need:
For the base:
1 3/4 cup almond flour
1/4 cup xylitol
2 tbsp. desiccated coconut {unsweetened}
1/2 cup melted butter
For the filling:
600 g plain, full fat cream cheese {I used Kiri cream cheese in 200 g tubs} at room temp.
1.5 cups of cream
1 tbsp. vanilla
30 ml powdered xylitol
3 eggs
For the caramel sauce:
1/4 cup butter
120 ml xylitol
1/2 cup cream
1/4 tsp xanthan gum
1/4 tsp sea salt
2 tbsp. water
For the topping:
1 tub sour cream
salted caramel sauce
To make the base:
Heat the oven to 160C.
Line the bottom of an 8-10inch springform cake tin with baking paper.
Whisk all the ingredients together and press into the bottom of the lined tin.
Bake for 15 minutes until golden brown.
While the base is in the oven, make your caramel sauce:
Heat the butter and xylitol in a medium saucepan until melted, then boil for about 4 minutes. Be careful not to let it burn.
Remove from the heat and add the cream, while whisking quickly. Be careful as it bubbles and splutters a lot!
Sprinkle the xanthan gum on top and whisk in.
Return to the heat and let it boil for another minute or so.
Allow to cool, add the salt and water and mix well.
Once the base comes out of the oven, drizzle half the caramel sauce all over the base and allow to cool while you prepare the filling.
For the filling:
Mix the cream cheese and cream in a stand mixer until smooth. Add the xylitol and vanilla and mix well.
Whisk the eggs lightly with a fork before adding it into the cream cheese mix.
Mix gently until incorporated well. You don’t want to over-mix it…
Pour the filling onto the base and bake at 170C for 40-45 minutes.
Once cooked, the centre should still be wobbly.
Allow to cool properly, then carefully loosen the sides and remove the tin.
Place in the fridge to cool and set completely.
Mix the sour cream with the rest of the caramel and spread onto the set, cold cheesecake.
I find that if you allow the cheesecake to set properly in the fridge, you can easily remove the bottom and parchment paper and transfer it safely to a plate or cake stand.
The topping also spreads more easily onto an ice cold cake.
So, this Low Carb Salted Caramel Cheesecake takes a bit of effort and may seem complicated, but it’s actually really straight-forward and well worth the effort!
The secret to any baked cheesecake is to not cook it for too long. You want that centre to still be quite wobbly and allow it to set as it cools.
This ensures a silky-smooth centre.
Have you tried making a baked cheesecake before? Or do you prefer the simplicity of a fridge cheesecake?
Personally, baked is my favourite!
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