White Choc and Raspberry Cheesecake

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Chocolate and raspberry are two things that seem made for each other in my opinion and the only thing that is as nice with raspberries than regular chocolate, is white chocolate! White chocolate used to be something very hard to use on a low carb diet, but there is now a keto white chocolate available with pretty great ingredients! It’s a little pricey but the best option I’ve seen short of making your own!

I knew straight away I wanted to do a baked cheesecake with raspberry and then thought a white chocolate cheesecake would be even more perfect! This recipe is based off my Chocolate Marble Cheesecake, except using white chocolate only. The white chocolate taste isn’t too strong and the sweetness of the cheesecake is offset by the tart flavour of the raspberry sauce topping!

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Keto White Chocolate and Raspberry Cheesecake

A baked sugar free and grain free white chocolate cheesecake with a homemade raspberry topping

Course Dessert

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Sugar Free, Vegetarian

Keyword easy keto recipes, gluten free baked cheesecake, keto baked cheesecake, keto white chocolate, lchf baked cheesecake, low carb baked cheesecake, low carb nikki, quick keto recipes, sugar free cheesecake, sugar free white chocolate, white chocolate and raspberry cheesecake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 328.8kcal

Ingredients

• 1 ½ cups almond meal
• 5 tbsp sweetener
• 50 g butter melted
• 100 g sugar free white chocolate
• 500 g cream cheese softened
• 3 eggs
• 1 cup frozen raspberries
• 1 tbsp lemon juice

Instructions

• Combine almond meal and 1 tablespoon sweetener in a bowl. Add melted butter, mix and knead though with your fingers. Press into a greased and lined 25cm spring form cake tin to make the base. Chill in the fridge. Melt white chocolate in a bowl in the microwave. Heat 30 seconds, mix. Repeat and mix until completely melted.
• Combine cream cheese and 3 tablespoons sweetener in a bowl and mix with a stick mixer or similar until smooth. Add eggs and mix again until smooth. Add melted white chocolate and mix through. Pour cheesecake mixture over base and bake in the oven at 160C for 20-25 minutes until firm and set. Run a plastic knife around the edge of the cheesecake and let it cool in the tin. Once cooled, remove from tin carefully and place on a plate or similar.
• Combine raspberries, lemon juice and 1 tablespoon sweetener in a small pot and place on the stove over low heat. Bring to the boil and reduce to a simmer. Stir frequently until the raspberries have broken down and turned into a sauce.
• Spoon the sauce over the top of the cheesecake and spread evenly with the back of a spoon. Place in the fridge overnight or until chilled. Cut into slices and serve.
  

Notes

Net Carbs - 4.6g

Nutrition

Calories: 328.8kcal | Carbohydrates: 7.5g | Protein: 10.1g | Fat: 28.7g | Fiber: 2.9g | Sugar: 3.2g