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Ultimate Low Carb Raspberry Truffle Cheesecake

Submitted by: Mary on 04/29/2004
2062 views
2.76 avg rating
171 votes
 
 
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Ingredients

CRUST:

1 1/2 C Almond flour
2 T Unsweetened cocoa
1/4 C Splenda
1/3 C Butter, melted

FILLING:

1/2 C Sugar free raspberry preserves
1/4 C Water
4 8oz Packages cream cheese

1 1/4 C Granular Splenda
1/2 C Sour cream
2 t Vanilla extract
5 Eggs
4 ozs Carb Watchers white chocolate raspberry bars, chopped into chunks

GARNISH:

2 ozs Carb Watchers White chocolate raspberry bars, shaved
Sweetened whipped cream

Directions

Preheat oven to 475F degrees. Place a large pan or oven safe skillet filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.



Combine the sugar free raspberry preserves with 1/4 cup of water in a medium microwave safe bowl. Heat for 1 1/2 minutes on high in microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the preserves sit to cool. Place mixture in refrigerator until later.



Measure 1 1/2 cups almond flour into a medium bowl. Mix in 1/3 cup melted butter, splenda, and cocoa. Mix well. Press the mixture into a 9 inch spring form pan that has been line on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 of the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in the freezer until the filling is done.



Use an electric mixer to combine the cream cheese with the splenda, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.



Remove the crust from the freezer and sprinkle 4 ozs of the carb watchers white chocolate raspberry chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserve mixture over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the two together too much. Pour the other half of the filling into the crust.



Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475F degrees, then turn the oven down to 350F degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator overnight.



Before serving, sprinkle the entire top surface of the cheesecake with 2 ozs of shaved carb watchers white chocolate raspberry bars.



To serve, slice the cheesecake into 12 equal portions. Add a dollop of whipped heavy cream that has been sweetened with splenda.

Servings

12

Calories

10

Time to prepare

30 minutes

Difficulty

Average
 

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