Ingredients:

  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1/2 cup (100 g) Allulose Sweetener
  • 2 Tbsp (30 g) Unsalted Butter, cold and cubed
  • 1/2 tsp (2.5 ml) Vanilla Extract
  • Pinch Salt
  • 1 1/2 cups (150 g) Superfine Almond Flour
  • 1/4 cup (50 g) Granulated Erythritol Blend (for crust)
  • 1/4 cup (60 g) Unsalted Butter, melted (for crust)
  • 1/4 tsp (1 g) Salt (for crust)
  • 32 oz (900 g) Full-fat Cream Cheese, room temperature
  • 1 cup (200 g) Granulated Erythritol Blend (for filling)
  • 4 large Eggs, room temperature
  • 1/4 cup (60 ml) Heavy Cream (Double Cream) (for filling)
  • 1 tsp (5 ml) Vanilla Extract (for filling)
  • 1 tsp (5 ml) Fresh Lemon Juice
  • Flaky Sea Salt (Optional, for garnish)

Instructions:

  1. STAGE 1: Creating the Keto Dulce de Leche (KDL). In a small saucepan, combine the heavy cream, allulose, and salt. Bring to a gentle simmer over medium heat, stirring until the sweetener is dissolved.
  2. Reduce the heat to low. Simmer gently for 20-30 minutes, stirring occasionally. The mixture should reduce by about 1/3, thicken noticeably, and turn a light tan/caramel colour.
  3. Remove from heat. Whisk in the cold butter and vanilla extract until smooth. Allow the KDL to cool completely to room temperature. Reserve 1/4 cup (60ml) for the final topping.
  4. STAGE 2: Preparing and Baking the Crust. Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper. Securely wrap the outside of the pan in two layers of heavy-duty aluminium foil for the water bath.
  5. Combine the almond flour, 1/4 cup granulated sweetener, and salt. Pour in the melted butter and mix until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  6. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly.
  7. STAGE 3: Mixing and Baking the Filling. Using a stand mixer, beat the room temperature cream cheese (32 oz) on medium-low speed until it is perfectly smooth and lump-free (about 3-4 minutes). Scrape down the bowl frequently.
  8. Gradually add the 1 cup granulated sweetener, heavy cream, vanilla, and lemon juice. Beat until just combined and smooth.
  9. Reduce the mixer speed to low. Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  10. Assemble the Swirl: Pour about two-thirds of the plain filling into the pre-baked crust. Gently pour the remaining cooled KDL (excluding the reserved topping) into the rest of the plain filling and stir quickly once or twice to create a loose ribbon. Pour the KDL-swirled filling over the plain base. Use a knife or skewer to gently create a marbled pattern.
  11. STAGE 4: The Water Bath and Cooling. Place the foil-wrapped cheesecake pan inside a large roasting dish. Carefully pour boiling water into the roasting dish, filling it about halfway up the sides of the springform pan.
  12. Bake for 60-75 minutes. The center should still have a slight jiggle (like set jelly) when gently nudged.
  13. Turn the oven off. Prop the oven door open slightly and leave the cheesecake inside the cooling oven for 1 hour to prevent cracking from temperature shock.
  14. Remove the cheesecake from the water bath and remove the foil. Let it cool on a wire rack for 30 minutes. Cover lightly and transfer it to the refrigerator. Chill for a minimum of 6 hours, or preferably overnight.
  15. Serve: Just before serving, remove the cheesecake from the springform pan. Drizzle with the reserved KDL and sprinkle with flaky sea salt, if desired.