Low Carb Raspberry Cheesecake

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. 1
    Prep a springform pan with the soft butter and press almonds to the sides and bottom.
  2. 2
    In mixer add ingredients in order and whip well. Pour into prepped pan.
  3. 3
    Bake at 350°F for 35-40 minutes, until golden and cracked. Let cool.
  4. 4
    Add raspberries, Splenda and cornstarch to a saucepan, bring to a boil and reduce heat. Simmer until thickened. Let cool.
  5. 5
    Add raspberry topping to cooled cheesecake and chill before serving.

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