Caramel Swirl Carnivore Cheesecake with Caramel Topping

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter over medium-low heat

Step 2

Stir in honey or maple syrup and cook for 1-2 minutes

Step 3

Add cream and simmer gently, whisking for 3-5 minutes until it thickens slightly

Step 4

Remove from heat, cook for 10-15 minutes. You want are spoonable, thick but pourable consistency for swirling

Step 5

Preheat oven to 160 degrees. Boil water for the water bath

Step 6

Line the base of a springform pan with baking paper. Wrap the outside of the pan with 2 layers of foil to keep water out.

Step 7

In a large bowl, beat the cream cheese until smooth

Step 8

Add sour cream, honey or maple syrup, salt and vanilla. Mix gently until combined.

Step 9

Add eggs one at a time with the yolk last mixing on low speed or by hand until just incorporated. Don’t overmix.

Step 10

Pour batter into prepared pan and smooth out

Step 11

Add 6-8 spoonfuls of caramel sauce on top of the batter. Use a knife or skewer to gently swirl in the caramel. Keep it near the top

Step 12

Place the pan in a large baking dish. Pour hot water around it till halfway up the sides.

Step 13

Bake for 50-60 minutes or until edges are set and centre has a slight jiggle. Turn off oven and crack the door open to let the cheesecake cool for 1 hour

Step 14

Remove from oven and cool completely at room temperature then refrigerate for at least 4 hours or overnight

Step 15

To serve, warm up remaining caramel sauce to drizzle over each slice or pour over whole cheesecake.