| Prep Time | 30 minutes |
| Passive Time | 4 hours |
| Servings |
slices
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Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup Unsalted Butter melted
- 2 tbsp granulated erythritol
- 1 tsp Vanilla Extract
For the Raspberry Cheesecake
- 3 cup raspberries crushed
- 1/4 cup water
- 2 tbsp gelatine powder
- 16 oz Cream Cheese softened
- 1/2 cup powdered erythritol
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
Ingredients
For the Crust
For the Raspberry Cheesecake
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Instructions
The Crust
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Place in the refrigerator for at least 20 minutes to set.
The Raspberry Cheesecake
- In a small bowl, add the gelatin boiling water. Microeave for 30 seconds. Mix until the gelatin has dissolved.
- In a large bowl, beat cream cheese and powdered erythritol until smooth.
- Add heavy cream and vanilla extract, mixing until fully incorporated.
- Add crushed raspberries.Mix it very well and then add the gelatine powder dissolved in water.
- Pour the batter over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight to set.