Cajeta is a rich goats milk caramel sauce, a specialty from Guanajuato, Mexico. This recipe is by Marilyn Tausend, Savoring Mexico.
A lower carb cheesecake made with Stevia sweetener, cream cheese, sour cream, almond flour and eggs.
This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. It it not as sweet as Elizabeth Schneider's version. The recipe is from The Chicago Cookin, 2002.
Made with Truvia™ natural sweetener. This version of the classic has no added sugar and contains 15% fewer calories and 80% less sugar* than a full sugar cheesecake