“Razzleberry” (Raspberry) Cheesecake

h2Chef's Note/h2
pIt is pretty, pink and perfectly easy to prepare. It shows you that once you master a few recipes, the world is yours./p
piYields 8 slices/i/p
pYou will need an 8 -8 ½ inch Springform pan for this recipe./p
piFor the Crust/i/p
li2/3 cup flour/li
li1/2 cup toasted Almonds/li
li1/4cup granulated sugar substitute/li
li1 pinch salt/li
li1/2 tsp cinnamon/li
li1/4 tsp cardamom/li
li1/2 tsp baking powder/li
li4 Tbsp butter/li
li1 large egg/li
li1/2 tsp pure vanilla extract/li
piFor the Filling/i/p
li3 8oz. pkgs. cream cheese at room temperature/li
li3/4 cup granulated sugar substitute/li
li1 tsp grated lemon zest/li
li4 tsp pure vanilla extract/li
li2 Tbsp Raspberry liquor or 1/4 tsp almond extract/li
li3 large eggs/li
li6 oz. Fresh raspberries (1/2 pint package)/li
li1 Tbsp flour/li
piFor the Crust/i/p
liIn a food processor with a steel blade pulse all of the dry ingredients until very well combined and the nuts disappear into the mixture./li
liAdd cold butter and pulse until butter is well distributed in the flour mixture./li
liAdd the egg and vanilla and pulse until mixture forms a ball on the blade./li
liRemove the dough pat into a disc about 5-6 inches./li
liWrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work./li
piFor the Filling/i/p
liIn the food processor combine granulated sugar substitute and cream cheese./li
liWhip on high speed until combined./li
liAdd 3 oz. of the raspberries and combine with the cheese./li
liAdd remaining ingredients and mix until well combined. Taste for balance of flavor./li
piFinal Assembly/i/p
liRoll out dough on a floured surface to form a crust about the same size as the bottom of your springform./li
liSpray or oil the springform all over and press the dough into the bottom of the pan and an inch or so up the sides (don’t panic, it always falls apart a little. Just press it into place)./li
liPre heat oven to 300°./li
liPour filling into springform./li
liBake at 300° for 45 min to one hour until sides are set but the center is still slightly jiggly./li
liRemove from the oven and cool completely./li
liRefrigerate for 4 hours or overnight./li
liBring to room temperature before serving./li
liRemove the springform from the cake./li
liDecorate with any remaining berries from the package and sliced almonds to cover any cracks./li
h2Nutritional Information Per Serving/h2
p13 g Net Carbohydrate per slice/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic./a/i/p


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