Low-Carb Raspberry Swirl Cheesecake

A firm family favourite, raspberry swirl cheesecake is heavenly and sweet. The addition of a little lemon zest would be a lovely addition also. Serve as one large baked cheesecake, or make individual dishes too.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 10
Total Carbs: 7g
Fibre: 2g
Author: Libby Jenkinson

Ingredients

Raspberry Swirl Cheesecake Base

Raspberry Swirl Cheesecake Filling

Raspberry Swirl

Instructions

Raspberry Swirl Cheesecake Base

  • Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
  • Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
  • Bake at 180C/350F for 10 minutes, or until golden.

Raspberry Swirl Cheesecake Filling

  • Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump free.  
    You may also use a blender to do this step.
  • Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.

Raspberry Puree

  • Pulse/blend the berries and sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
  • Bake at 180C/350F for 20 minutes, or until cooked in the centre. Push a fork into the middle to test.
  • Serve the raspberry swirl cheesecake with extra raspberry puree.
Calories: 363kcal | Carbohydrates: 7g | Protein: 8g | Fat: 34g | Fiber: 2g | Sugar: 3g