Low Carb Cheesecake with Raspberry Jam
User Reviews
5
Low Carb Cheesecake with Raspberry Jam
Description
The Low Carb Cheesecake recipe begins with a crust made from almond flour, sweetener, and butter baked until set. The filling combines room-temperature cream cheese with sugar substitute, eggs, lemon zest, vanilla, and a pinch of salt, mixed to a smooth consistency before pouring onto the crust. The cheesecake is baked in a wrapped springform pan to prevent leaks and ensure even cooking.
For topping, a raspberry jam is prepared by simmering fresh raspberries with sweetener and water, thickened with xanthan gum, and flavored with vanilla. This jam adds a bright, fruity contrast to the rich and creamy cheesecake, complementing its dense texture and subtle citrus notes.
The dessert suits those following low-carb eating plans, using sweeteners instead of sugar and almond flour in place of traditional crust ingredients. It can be stored refrigerated for several days, and the jam can be modified with other berries or omitted depending on preference. Optional toppings include whipped cream sweetened with sugar substitutes to enhance creaminess without adding carbs.
Ingredients
Crust
- 2 cups almond flour
- 1 tbsp sugar substitute swerve confectioners
- ¼ cup butter melted
Filling
- 32 ounces cream cheese at room temperature
- 1 cup sugar substitute swerve confectioners
- 4 egg room temperature, large
- 1 tbsp lemon zest
- 2 tsp vanilla extract pure
- salt pinch
Jam
- ¾ cup raspberries fresh
- ⅓ cup water
- ¼ cup sugar substitute
- ½ tbsp xanthan gum
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two to three layers of aluminum foil.
- Place almond flour, sugar substitute, and butter and pulse until combined.
- Transfer the crumbs into the prepared pan. Press them down with a flat bottomed glass, and along the sides on the pan. Bake for 10-12 mins, then remove pan to a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat cream cheese for 2-3 mins until smooth, working out all the lumps. Add the sugar substitute and blend for another 2 mins. Scrape down the sides of the bowl.
- Mix in the eggs, one at a time, until incorporated, scraping down the sides of the bowl after each addition. The mixture should be smooth and creamy. Add in the zest and vanilla and mix until just incorporated.
- Pour the filling into the cooled crust. Place pan into a roasting pan and place it in the oven. Pour boiling water into the larger pan until halfway up the sides of the springform pan.
- Bake 50 – 60 mins, until the edges will appear to be set, but the center slightly jiggles. Turn off the oven and crack the oven door open with a wooden spoon. Allow the cheesecake to cool in the oven for 2 hrs then remove it from the water bath and place on a cooling rack. Once the cake is completely cooled, refrigerate for at least 8 hrs, up to overnight.
- In a small saucepan, combine raspberries, water, sugar substitute, and xanthan gum. Bring to a boil over medium heat, stirring constantly. Boil the mixture for 1 min, then remove from heat and stir in vanilla. Let cool completely then chill for 1 hr before spreading over the cooled cheesecake.
Notes
- This cheesecake can be refrigerated for up to 5 days, maintaining flavor and texture.
- If substituting the powdered sugar substitute, use 1½ cups for the filling to achieve desired sweetness.
- The raspberry jam topping can be replaced with jams made from other berries or left out entirely if preferred.
- Optional sugar substitute-sweetened whipped cream can be added to each slice for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 110mg | 37% |
| Sodium | 223mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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