Vanilla and Raspberry Cheesecake Recipe


Vanilla and Raspberry Cheesecake Recipe

Cheesecake base:
180g almond flour
55g Erythritol
140g butter, melted


Method:
1. Mix almond flour and Erythritol together in a mixing bowl.
2. Add the melted butter and mix until well combined.
3. Using a 6 hole silicone muffin tray, fill each hole with a tablespoon sized amount of base mixture and spread evenly.
4. Place trays into fridge to set. Prepare cheesecake mixture while base is setting.


Vanilla and Raspberry Cheesecake:
500g cream cheese
280g heavy whipping cream
1/4 cup water
10g gelatine
70g Erythritol
1 tsp vanilla essence
125g fresh raspberries


1. In a small glass bowl add the gelatine and top with the water. Stir and allow to sit for 5mins.
2. Add the Erythritol and vanilla essence to the gelatine and melt in the microwave. Stir and repeat until completely melted.
3. In a large bowl add the cream cheese and cream. Using a hand mixer beat together until smooth and fluffy. Pour in the gelatine mixture and continue to mix until well combined.
4. In a small bowl mash the raspberries to desired texture, fold this through the cheesecake mixture.
5. Remove trays from fridge and fill with cheesecake mixture. Place trays back in the fridge to set for minimum 4hrs. (I like to put my cheesecake trays into the freezer until just set, this makes it much easier to pop out of the silicone moulds)
6. Once set remove from moulds and store in an airtight container in the fridge or freezer. (If freezing, defrost overnight before eating).
Before serving top with berry compote.


Mixed berry compote:
2 cups mixed berries (fresh or frozen)
1/4 cup water
1 tsp Erythritol
Squeeze lemon juice
1. Place all ingredients into a medium sized pot over a medium heat. Allow sauce to come to the boil and stir to start to breakdown some of the berries. Cook sauce for 5-10mins depending on desired consistency.
2. Remove from heat and allow to cool completely before topping cheesecakes.

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