Raspberry Cheesecake

"Razzlebery" (raspberry) Cheesecake You will want to create a holiday just to make this

“Razzlebery” (raspberry) Cheesecake
You will want to create a holiday just to make this

“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


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


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