Kamba's Banting Carrot Cheesecake - Kamba Mpenge

RECIPE BY: KAMBA MPENGE

FOR THE CHEESECAKE LAYER:

2 packages cream cheese (+-230g each), softened

1 cup sweetener

1/4 tsp salt

2 large eggs

1/4 cup sour cream

1/3 cup whipping cream (fresh cream)

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.

Preheat oven to 160C. 

Line a 22cm baking tin with baking paper.

Beat cream cheese with sweetener for 2-3 minutes until creamy. 

Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream and cream, until light and fluffy (about 2 minutes). 

Pour into prepared 22cm pan. Place pan in center of roasting pan in the oven and add hot water to the roasting pan, making sure to be careful not to spill water. (I used a pyrex dish for this)

Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. 

Remove and cool completely on counter. When cooled, place into the freezer for several hours or overnight.

INGREDIENTS:

FOR THE CARROT CAKE LAYERS:

1 cup sweetener(xylitol, stevia, or erythritol)

1 cup olive or HOSO cold pressed oil

4 large eggs

2 cups flaxseed flour

1/3 cup chopped walnuts

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

2 cups grated Carrot

FOR THE CARROT CAKE LAYERS:

Preheat oven to 180C.

Grease two 22cm cake Pans or use silicone pans. Set aside.

In a large mixing bowl, combine sweetener, oil and eggs until blended. 

Add in Flaxseed flour, baking soda, baking powder, salt, nutmeg, ground cloves and cinnamon. 

Beat for about 2 minutes. 

Add in grated carrots and chopped walnuts

Pour into prepared cake pans. Bake for 30 minutes. 

Cool on wire rack for ten minutes. Then remove from pans and cool completely.

ASSEMBLING THE LAYERS

To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake.

FOR THE FROSTING:

1 cup salted butter, softened

1 package cream cheese (about 230g), softened

1 tsp vanilla extract

1/4 cup fresh cream

1 cups powdered sweetener 

Method:

In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. 

Add in sweetener, vanilla, and cream. Beat for 3-4 minutes until light and fluffy. 

Spread on the frosting, first on sides then on top!

Store in the refrigerator, covered, for up to 3 days. ENJOY

Freezes well!