Sugar free Raspberry Swirl Cheesecake

By brenie_shydee

Ingredients

• Crust:
• 1 c. Xylitol
• 4- 8 . oz blocks of light cream cheese
• 1 tsp. vanilla
• 3 extra large eggs (4 if using medium)
• 3 tsp. Truvia
• 1/2 c. sour cream
• 1/2 c. heavy cream
• 1.5 c. almond flour
• 1 tsp. Truvia
• 2 tbsp. butter
• 1 egg
• Raspberry Sauce:
• 1.5 c. heaping cups fresh raspberries
• 1 tsp. lemon juice
• 1 tsp. Truvia (or to taste)
• 1/4 tsp glucomannan

Details

Servings 16

Preparation

Step 1

To make the crust, place almond flour, Truvia and butter into a food processer and pulse until combined. Add egg and pulse again until just combined. Press into greased 9 inch spring form pan. Bake in 300 degree oven for 10 min then remove.

While crust is baking, make raspberry sauce so it can start to cool down before you use it. In a small sauce pan over medium low heat, add raspberries, lemon juice and Truvia and simmer for about 5 minutes until berries have burst and Truvia is dissolved. Remove from heat. Place a sieve over a small bowl and pour raspberry sauce through sieve. Press and rub mixture into sieve so you get most of the sauce out, leaving behind the seeds and some pulp.

Once you have strained the sauce, pour it back into the sauce pan and sprinkle in glucomannan and stir well. Place over heat for another minute to thicken. Set aside.

Add 4 blocks softened cream cheese into mixing bowl. Using electric beaters, beat cream cheese, xylitol and Truvia until combined. Add eggs one at a time, mixing until each egg is just incorporated. Add heavy cream, vanilla and sour cream and combine. Pour roughly half the cheesecake mixture over crust and then ‘blob’ roughly 1/3 of the raspberry sauce on top.

Layer the rest of your cheesecake mixture on top and add some more raspberry sauce on top (save some sauce to drizzle over the individual pieces just before serving if desired) . Take a knife tip or wooden skewer and swirl the raspberry into the cream cheese mixture.

Pop into the oven and bake at 300 for an hour and 35 minutes. Turn oven off after cheesecake has baked (it won’t be set yet!) and allow it finish baking with the oven door closed for an additional 30 minutes or until middle of cheesecake is set. Be careful not to overcook this or you will end up with a dry, crumbly cheesecake.

Allow cheesecake to cool completely. Refrigerate over night. Cut into 16 pieces and serve with whip cream, fresh raspberries, and drizzle left over raspberry sauce on top.