LCHF Raspberry Cheesecake Ramekins or Full Size
 
Prep time
Cook time
Total time
 
A rich, tangy, and mousse-like raspberry cheesecake filling sits atop a delectable hazelnut crust. Low carb and gluten free.
Author:
Recipe type: LCHF Dessert
Cuisine: LCHF
Serves: 10 to 12
Ingredients
  • BASE
  • 2 cups hazelnut flour (I use Bob's Red Mill)
  • ⅓ cup unsalted butter
  • 2 Tablespoons sugar substitute, or to taste (I use Swerve)
  • Pinch of salt
  • FILLING
  • Two 8 oz blocks of cream cheese, softened at room temperature (reduced fat version is fine to use also)
  • 1 cup heavy whipping cream (NOT half-and-half)
  • Generous 12 oz fresh or frozen raspberries
  • ¾ cup plus 1 Tablespoon sugar substitute (I use Swerve)
  • 2 eggs
  • GARNISH (optional)
  • Dark chocolate shavings, fresh raspberries, confectioners sugar substitute for dusting
Instructions
  1. Preheat the oven to 180C/350F degrees.
  2. If making a full size cheesecake, line the bottom of a spring-form cake tin with parchment paper. If making cheesecake in ramekins, place them in a large roasting pan for easy movement, and lightly spray the ramekins with baking or cooking spray.
  3. Melt the butter in a saucepan.
  4. Add the hazelnut flour and sugar substitute. Mix thoroughly until the mixture looks like glossy breadcrumbs.
  5. If making a full size cheesecake, spoon the crust mixture into the cake tin and use a spoon to spread evenly, pressing the mixture down evenly. If making cheesecake in ramekins, divide and spoon the crust mixture into the separate ramekins and use a spoon to spread evenly, pressing the mixture down evenly.
  6. Bake in the oven for 15 minutes.
  7. Remove from the oven and place in the fridge to cool.
  8. Place the cream cheese in a bowl and blend with the sugar substitute. You can use either a hand blender or food processor.
  9. Add the eggs and cream and continue to blend until smooth, scraping down the bowl once.
  10. In a separate bowl, use a hand blender to blitz the raspberries until smooth. Add the raspberry mixture to the cream cheese mixture and stir thoroughly until even in color. If using a food processor, skip this step and just add the raspberries to the cream cheese mixture, pulsing until smooth and even in color.
  11. Pour over the hazelnut base and bake in the oven for 30-40 minutes until the center has a slight firmness. (Don't worry about too much wobble). If baking in ramekins, the bake time will decrease by 8-10 minutes.
  12. Allow to cool, then cover and place in the fridge overnight.
  13. Before serving, add garnishes as desired.
Recipe by GINGER WROOT at http://gingerwroot.com/lchf-raspberry-cheesecake-ramekins-or-full-size/