Razzleberry Cheesecake

Serves 8

Notes from the Chef

It is pretty, pink and perfectly easy to prepare. It shows you that once you master a few recipes, the world is yours.

Ingredients

  • For the crust:
  • 2/3 cup flour
  • 1/2 cup toasted almonds
  • 1/4 cup granulated sugar substitute
  • 1 pinch salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp baking powder
  • 4 Tbsp butter, cold
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • For the filling:
  • 3 (8-ounce) packages cream cheese, room temperature
  • 3/4 cup granulated sugar substitute
  • 6 ounces fresh raspberries (1/2 pint package), divided
  • 3 large eggs
  • 1 tsp grated lemon zest
  • 4 tsp pure vanilla extract
  • 2 Tbsp raspberry liquor (or 1/4 tsp raspberry flavoring)
  • 1 Tbsp flour

Preparation

  1. In a food processor with a steel blade, pulse all of the dry crust ingredients until very well-combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well-distributed in the flour mixture. Add the egg and vanilla and pulse until mixture forms a ball on the blade. Remove the dough and pat into a disc about 5 to 6 inches in diameter. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes (but overnight will also work).
  2. Combine cream cheese and granulated sugar substitute in a food processor. Process on high until well-combined. Add half of the raspberries and combine. Add the eggs one at a time and mix thoroughly. Add remaining ingredients and mix until well combined. Taste for balance of flavor.
  3. Roll out dough on a floured surface to form a crust about the same size as the bottom of an 8 to 8 1/2-inch springform pan. Spray or oil the springform all over and press the dough into the bottom of the pan and an inch or so up the sides. (The crust always falls apart a little. Just press it into place.) Refrigerate for 20 minutes.
  4. Preheat oven to 325 F.
  5. Pour filling into set crust. Bake for 50 minutes to 1 hour or until sides are set but center is still slightly jiggly. Remove from oven and allow to cool completely.
  6. Refrigerate for 4 hours or overnight. Bring to room temperature before serving. Decorate with sliced almonds and any remaining berries from the package.

Nutritional Information per Serving

  • 13 g Net Carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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