Description
An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.
Ingredients
- cooking spray
- 2 cups blanched almond flour
- ⅓ cup unsalted butter, melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 4 (8 ounce) packages cream cheese, softened
- 1 ¼ cups powdered erythritol sweetener
- 4 large eggs
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 6 ounces fresh raspberries
- 2 tablespoons powdered erythritol sweetener
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
- Combine almond flour
- butter
- sweetener
- and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the bottom of the pan in an even layer.
- Bake crust in the preheated oven until edges start to crisp
- about 10 minutes. Remove from oven and allow to cool.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
- Add eggs
- one at a time
- to the bowl while the mixer is running and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Beat in lemon juice
- lemon zest
- and 1 teaspoon vanilla extract. Pour batter onto prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
- Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon
- add dollops of raspberry puree onto cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.
- Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly
- about 75 minutes.
- Remove cheesecake from the oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake
- still in the pan
- and chill in the refrigerator until firm
- 4 to 6 hours or overnight.
- Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring
- leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 6 hrs 45 mins
Servings: 12