Keto Raspberry Cheesecake
2019-01-31 14:46:32
Yields 10
This Keto Raspberry Cheesecake Recipe will knock your socks off! It's a decadent keto dessert.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Raspberry Swirl Cheesecake Base
- 50g Butter Melted
- 130g Almond Meal/Flour
- 1 Egg
- 1 Tsp Dried Ginger (Optional)
- 3 Tbsp Granulated Sweetener Of Choice Or More To Taste
Raspberry Swirl Cheesecake Filling
- 500g Cream Cheese Not Spreadable
- 4 Tbsp Granulated Sweetener Of Choice Or More To Taste
- 125 ml Heavy Cream
- 3 Eggs - Medium Lightly Beaten
- 3 Tsp Vanilla To Taste
Raspberry Swirl
- 200g Raspberries Fresh Or Frozen
- 3 Tbsp Granulated Sweetener Of Choice Or More To Taste
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Raspberry Swirl Cheesecake Base
- Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
- Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
- Bake at 180C/350F for 10 minutes, or until golden.
Raspberry Swirl Cheesecake Filling
- Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump free.
- You may also use a blender to do this step.
- Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.
Raspberry Puree
- Pulse/blend the berries and sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
- Bake at 180C/350F for 20 minutes, or until cooked in the centre. Push a fork into the middle to test.
- Serve the raspberry swirl cheesecake with extra raspberry puree.
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