We really like cheesecake around here. It can be made gluten-free and sugar free so easily. You can add almost any flavor to it to make it your own. I got to thinking about fall and flavors that are common in desserts. So I started some research and found a few recipes that were almost the way I wanted them but not quite. That is when the fun begins and you try this and you try that. Then there comes a point where you say AHA this is it!! This recipe is the one that is the one. We are done talking and moving on to the recipe cause if you are like me, you just want to recipe not all the talk before.
Ingredients:
1/2 cup buttermilk
1 1/3 cup powdered sweetner
2/3 cup salted melted butter
1 1/2 teaspoons vanilla
3 eggs plus 1 egg yolk
1/3 cup whey protein isolate
2 cups almond flour
pinch of cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup shaved carrots
1 cup walnuts
Instructions:
you will want to preheat your oven to 275 degree F. Use a 8 inch springform pan lined with parchment paper and greased.
In a bowl cream your butter and sugar. Then add the eggs one at a time mixing well in between adding them. Add your vanilla and mix gently.
sift in your flour, whey protein, cinnamon, baking powder, baking soda. Mix until slightly wet. Now pour in your buttermilk and mix until it looks like a thick cake batter.
pour half the batter in the pan and spread it to cover the whole pan. now onto preparing the cheesecake
cheesecake ingredients:
16 ozs of softened cream cheese
3 eggs
1/2 cup powdered sweetener
splash of vanilla
Instructions for cheesecake:
Put all the cheesecake ingredients in a bowl and blend until smooth and creamy.
Pour half of the cheesecake mixture into the pan on top of the carrot cake batter.
Spread it evenly over the batter. Then pour the rest of the carrot cake batter over the cheesecake. Spread it evenly. Now pour the rest of the cheesecake over the rest of the carrot cake batter and spread evenly.
put a pan of water in the bottom of your oven so the cake doesn’t split while baking.
Bake for 1 hour and 30 minutes or until it is set in the center of the pan. when this had been accomplished, turn off the oven and let it set in the oven for 45 more minutes leaving the oven door cracked open a bit.
refrigerate over night before serving. sprinkle some chopped nuts and grated carrots to decorate it with a little color. enjoy!!
I am not putting the nutrition values here because I have learned that everyones with have it differently depending on the ingredient brand and whether you weigh your ingredients or measure it. Always check those with your list of things. Thanks for trying this recipe. I would appreciate your review on it.
