Keto Raspberry Cheesecake

yield: 14

prep time: 1 HOUR 30 MINUTES

cook time: 1 HOUR 10 MINUTES

additional time: 1 DAY

total time: 1 DAY 2 HOURS 40 MINUTES

Ingredients

Keto Almond Flour Crust

• 2 cups of finely milled almond flour
• 1/2 cup of melted unsalted butter
• 1/2 cup of sugar substitute
• 1/2 teaspoon of sea salt

Keto Cheesecake

• 32 ounces (4 blocks) of full-fat cream cheese
• 1 1/2 cups of sugar substitute
• 4 large eggs, room temperature
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of sea salt
• 16 ounces of full-fat sour cream ( 2 cups)

Keto Raspberry Sauce

• 2 6 ounces of fresh raspberries or 12 ounces of frozen raspberries
• 1/2 cup granulated sugar-substitute
• 1/2 cup of water
• 1 tablespoon of fresh lemon juice

Instructions

Keto Almond Flour Crust

1. Pre-heat oven to 350 degrees.
2. Lightly grease the bottom of a 9-inch springform pan.
3. Melt the 1/2 cup of butter.
4. In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt and combine the dry ingredients well.
5. Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
6. Once combined add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly to the pan.
7. Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
8. Allow the keto almond crust to cool completely before adding the cheesecake batter.

Keto Cheesecake

1. Allow 32 ounces of cream cheese and 4 large eggs to come to room temperature for a minimum of one hour.
2. Pre-heat oven to 325 degrees.
3. In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
4. Next, reduce the speed of the mixer to medium-low setting and then add the 4 whole large eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly.
5. Then add vanilla extract, sea salt, and the 16 ounces of full-fat sour cream. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl a couple of times during this process.
6. Lightly grease the sides of the springform pan with the baked almond crust.
7. Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.

Bain-Marie

1. Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
2. Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
3. Next, carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
4. Bake your cheesecake for 60-70 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
5. Do not over bake your cheesecake. It will continue to set as it cools.
6. After the cheesecake is baked allow it to cool in the oven for one hour with the oven door slightly ajar.
7. Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It’s key that the cheesecake is completely cool before storing in the refrigerator.

Keto Raspberry Topping

1. While the cheesecake bakes make your blueberry topping.
2. Bring the water, lemon juice, and sugar-substitute to boil in a medium-sized saucepan over medium-high heat.
3. Then add the raspberries (fresh or frozen) and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You’ll know the sauce is ready when the raspberries pop and the sauce thickens.
4. Pass the topping through a sieve to remove any seeds.
5. Allow the raspberry topping to chill and add to the cheesecake once it’s aged in the refrigerator.

Serving

1. Once your cheesecake has been allowed to cool on the kitchen counter, carefully wrap with plastic cling wrap and allow the cheesecake to fully cool for at least 12 hours and up to 36 hours before serving. This ensures that the cheesecake has had the opportunity to age and for the flavors to meld perfectly.
2. Lastly, spread the raspberry topping evenly over the cheesecake. Optionally you can add a 1/2 cup of fresh raspberries on top of the cheesecake.
3. At this point, you can freeze the cheesecake already with the topping or separately if you so desire.
4. Store the leftovers in the refrigerator for up to 5 days. Freeze up to 3 weeks.

Notes

I sprinkled 1/2 cup of fresh raspberries on the surface of the cheesecake topped with the blueberry sauce. This is optional and not included in the carb count. If you choose to include it adds an additional 1.5 net carbs to the total carbohydrate count,

Nutrition Information:

YIELD: 14 SERVING SIZE: 1 Amount Per Serving: CALORIES: 545TOTAL FAT: 49.5gSATURATED FAT: 26.7gCHOLESTEROL: 165mgSODIUM: 289mgCARBOHYDRATES: 8.8gNET CARBOHYDRATES: 6.7gFIBER: 2.1gSUGAR: 1gPROTEIN: 12g