A beautiful, flavorful cheesecake to serve anytime.  This one uses quite a bit of ricotta cheese, thus lowering the calories. One does not often see raspberry cheesecakes.  Usually all kinds of strawberry cheesecakes abound, however, this is a good change of pace.  It freezes well, like most cheesecakes.  Raspberries are also less likely to cause migraines.  Strawberries can trigger migraines for many people, including myself.  I frosted the cheesecake around the rim just for fun, but it is really completely optional and not necessary for this cheesecake to taste phenomenal.

Almond Crust:
1 cup ground almonds, OR almond flour (ground almonds makes a slightly better crust) (250 mL)
1/cup vanilla whey protein (75 mL)
2 tbsp powdered erythritol (30 mL)
1/4  tsp salt (1 mL)
3 tbsp melted butter (45 mL)
2 cups ricotta cheese (500 mL)
8 oz regular cream cheese (250 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup granulated erythritol (125 mL)
1 cup sour cream (250 mL)
2 tsp vanilla extract (10 mL)
1/tsp salt (1 mL)
3 eggs
Raspberry Sauce:
12-oz package frozen, unsweetened raspberries (375 g)
Liquid sweetener to equal 1/cup sugar (125 mL)
2 tbsp powdered erythritol (30 mL)
1 tbsp water (15 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
Garnish: (optional)
Creme Fraiche, OR Brown Butter Frosting (recipe below)
Grated unsweetened baker's chocolate

Preheat oven to 350°F (180°C).

Almond Crust:  In food processor, combine ground almonds, whey protein powder, erythritol and salt; process until there are no lumps of erythritol.  Add melted butter; process. Press crust mixture into an 8-inch (20 cm) springform pan (cover with plastic wrap to make it easier). Bake 10 minutes in oven.

Filling:  In food processor, process ricotta cheese until smooth.  Add cream cheese; process.  Add liquid sweetener, erythritol, sour cream, vanilla and salt; process.  While processing, add eggs and process just until well combined.  Pour over crust; bake 1 hour, or until center is softly set.  Set aside to cool.

Raspberry Sauce:  In pot on stove, add raspberries, sweetener, erythritol and water.  Once defrosted, place 2 tbsp (30 mL) liquid from raspberries in small bowl.  Stir cornstarch into liquid and add to pot.  Stir and bring to a boil. Boil until sauce has thickened.  When cool spread over top of cheesecake.  Refrigerate cheesecake.  If desired, frost sides of cheesecake with Crème Fraiche OR Brown Butter Frosting (below) and sprinkle with grated unsweetened chocolate.   

Yield:  12 servings
1 serving
264.5 calories
12.5 g protein
20.3 g fat
2.8 g fiber
6.3 g net carbs 


This is great for snacking, let alone using as a frosting!  It has the consistency of Nutella and is a great sweet treat on a spoon with a cup of tea at my computer! This can cover a 9 x 13 inch cake or top and middle of a cake or the surround of a cheesecake, etc.  I gave the analysis for the entire batch so it’s easy to figure out how many carbs by dividing by the number of servings.

3 tbsp butter (45 mL)
1/cup whipping cream (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (75 mL)
1/cup powdered erythritol (60 mL)
1/cup whole milk powder, OR (60 mL)
  skim milk powder
1/tsp molasses (2 mL)
1/tsp vanilla extract (1 mL)
1/tsp butterscotch or caramel extract (1 mL)
1 cup vanilla whey protein powder (250 mL)

In frying pan, brown butter.  Watch carefully as you simply want a caramel brown color.  Add to a food processor bowl, along with whipping cream, liquid sweetener, eythritol, whole milk powder, OR skim milk powder, molasses, vanilla and butterscotch extracts.  Process.  Add vanilla whey protein powder and process until smooth.

Yield:  11/cups (300 mL)
1 batch/1 tbsp per serving
1592/88.4 calories
78.4/4.4 g protein
132.8/7.4 g fat
0.0/0.0 g fiber
27.2/1.5 g net carbs