“Razzleberry” (Raspberry) Cheesecake
makes 8 slices
net carbohydrates 13g. per slice
Chefs Note: It is pretty, pink and perfectly easy to prepare. It shows you that once you master a few recipes. the world is yours.
8 -8 ½ inch Springform pan
For the crust
2/3 cup flour
½ cup toasted Almonds
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
½ tsp cinnamon
¼ tsp. cardamom
½ tsp. baking powder
4 tbsp. butter
1 large egg
½ tsp. pure vanilla extract
How I prepare this recipe:
In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and vanilla and pulse until mixture forms a ball on the blade. Remove the dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
For the filling:
3 8oz. pkgs. cream cheese at room temperature
¾ cup GRANULATED SUGAR SUBSTITUTE
1 tsp. grated lemon zest
4 tsp pure vanilla extract
2 tbsp. Raspberry LIQUOR or ¼ tsp. almond extract
3 large eggs
6 oz. Fresh raspberries (1/2 pint package)
1 tbsp. flour
In the food processor combine GRANULATED SUGAR SUBSTITUTE and cream cheese. Whip on high speed until combined. Add 3 oz. of the raspberries and combine with the cheese. Add remaining ingredients and mix until well combined. Taste for balance of flavor.
Roll out dough on a floured surface to form a crust about the same size as the bottom of your springform. Spray or oil the springform all over and press the dough into the bottom of the pan and an inch or so up the sides (don’t panic, it always falls apart a little. Just press it into place).
Pour filling into springform pan.
Bake at 300 for 45 min to one hour until sides are set but the center is still slightly jiggly. Remove cool completely. Refrigerate for 4 hours or overnight. Bring to room temperature before serving. Decorate with any remaining berries from the