RASPBERRY CHEESECAKE
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.
1 cup ground almonds, OR almond flour (ground almonds makes a slightly better crust) (250 mL)
1/3 cup
vanilla whey protein (75 mL)
2 tbsp powdered erythritol
(30 mL)
1/4 tsp
salt (1 mL)
3 tbsp melted butter (45 mL)
Filling:
2 cups ricotta cheese (500
mL)
8 oz regular cream cheese
(250 g)
1/2 cup
granulated erythritol (125 mL)
1 cup sour cream (250 mL)
2 tsp vanilla extract (10 mL)
1/4 tsp
salt (1 mL)
3 eggs
Raspberry Sauce:
12-oz package frozen, unsweetened raspberries (375 g)
Liquid sweetener to equal 1/2 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
BROWN BUTTER FROSTING
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.
1/2 cup
whipping cream (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
1/4 cup
powdered erythritol (60 mL)
1/4 cup
whole milk powder, OR (60 mL)
skim milk powder
1/2 tsp
molasses (2 mL)
1/4 tsp
vanilla extract (1 mL)
1/4 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: 11/8 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