The long labor day weekend has given me time to play with new recipes and cheesecake was on my mind. I love cheesecake with any fruit sauce, but was blown away by how much sugar it takes to make such a decadent desert. So I set out to make my own and this is what I came up with, for only 6-8g carbs per slice (with or without the raspberry sauce).
No sugar, no grains, pure heaven!
- 8oz Walnuts
- ¼ Cup Splenda
- 6 Tbsp. Butter
- ¾ Tsp. Cinnamon
- 2 Lbs. Cream Cheese (4-8oz. pkgs.)
- ¼ Tsp. Salt
- ½ Cup Splenda
- ½ Erythritol
- 4 Eggs
- 1-1/4 Tbsp. Lemon Juice
- 1 (12 oz.) Pkg. Frozen Raspberries
- ½ Tbsp. Xanthan Gum
- ½ c. Water
- 1/3 Cup Splenda
- 1/2 Tsp. Vanilla
Need: 10″ spring form pan
Crust: Mix all ingredients together and press into 10″ spring form pan.
Filling: Combine salt, sugar, eggs and lemon juice and beat till smooth. Set aside in large bowl add 1 package of cream cheese at a time and cream till smooth. Gradually add egg mixture and beat till it is mixed well. Pour into spring form pan and bake at 350 deg. F. about 1 hour. ( Put foil under pan to catch drippings.)
Raspberry Sauce: In a small saucepan stir together xanthan gum and splenda. Add water and 1 cup of the frozen raspberries. (set remaining berries aside) Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute and then remove from heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.
~6g carbs for cheesecake (based on 10 slices, 10” spring form pan)
~2g carbs for raspberry sauce (2tbs)