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A beautiful, flavorful and easy cheesecake to serve anytime. The elaborate frosting is optional but makes this cheesecake very unusual.  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. This recipe uses frozen unsweetened raspberries.  It also 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 makes for 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.  

To make it look more festive, you could dust the raspberry topping with powdered sweetener to look festive.  This would make a good Thanksgiving or Christmas dessert.

Cheesecakes, I feel are the perfect dessert for low-carbers.  First of all, it is so easy to convert high-carb cheesecakes to low-carb.  The high-fat ingredients remain and we substitute sugar-free sweeteners for the sugar.  Secondly, once the sugar is removed cheesecakes tend to be low-carb by nature then.  Thirdly, graham-cracker crust recipes are so easy to replace with an almond flour (or sunflower seed flour or walnut flour for those allergic to almonds) crust.

Cheesecakes like this one can be a show-stopper dessert to wow everyone around the table.  Sometimes our dessert needs to make a grand entry.  This one can do that.

Of course, this cheesecake could be made with fresh raspberries instead.  Also, if desired you can strain the raspberry sauce to remove seeds and skins.  If you do this, increase the amount of raspberries used in the sauce, as some bulk will be lost in the process.  If all of that seems like too much work, frozen strawberries are always another beautiful option.

No need for a water bath with this cheesecake as even if there are cracks that form, the raspberry topping will successfully hide those.

Sometimes dipping the knife in hot water first facilitates cutting cleanly through the cheesecake.  

Oven temperatures vary, so be sure to check up on your cheesecake after 45 minutes of baking.  Some ovens run hot and others a little cooler.  To my chagrin, I discovered that neither of my gas stoves are accurate, so I have always used oven thermometers hanging on the oven racks to gauge the temperature.  Mine beeps and says it is 350 degrees when it is only 300 degrees.  My other stove is not too different.  In the first world, one can get the stoves calibrated to be more accurate.  Here in Panama with the language difference and everything, forget it, let alone the fact that one of my houses is remotely situated.  So, I maintain the accuracy of my oven temperature myself using those handy dandy oven thermometers that can hang from the shelves in the oven.

If you want to get really fancy and make a variation of this cheesecake, you could add 1 cup melted sugar-free white chocolate chips to the filling.  Yum!  If desired instead of sour cream, you could use Greek yogurt.


Almond Crust:
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)
2 cups ricotta cheese (500 mL)
8 oz regular cream cheese (250 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/2  cup allulose blend (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 allulose blend (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)
1/2  cup whipping cream (125 mL)
Liquid sweetener to equal 1/3  cup sugar (75 mL)
1/4  cup powdered sweetener of choice (60 mL)
1/4  cup whole milk powder (60 mL)
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, powdered sweetener, whole 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 

Other cheesecake recipes you may enjoy:

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