Low Carb Raspberry Cheesecake

Name: Low Carb Raspberry Cheesecake
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)

10 ingredients

5 steps

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.