Low Carb Raspberry Cheesecake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I have been following the South Beach plan and when the holidays arrived I needed to find something I could take to parties. It only tastes sinful. Ingredients:
1 cup thin sliced almonds |
2 tablespoons butter |
3 (8 ounce) packages cream cheese (softened) |
1/2 cup splenda granular (sugar substitute) |
1 tablespoon vanilla |
2 tablespoons lemon juice |
3 eggs |
2 cups raspberries (frozen or fresh) |
1 teaspoon cornstarch |
1/3 cup splenda granular (sugar substitute) |
Directions:
1. Prep a springform pan with the soft butter and press almonds to the sides and bottom.
2. In mixer add ingredients in order and whip well. Pour into prepped pan.
3. Bake at 350°F for 35-40 minutes, until golden and cracked. Let cool.
4. Add raspberries, Splenda and cornstarch to a saucepan, bring to a boil and reduce heat. Simmer until thickened. Let cool.
5. Add raspberry topping to cooled cheesecake and chill before serving.
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