Hi de ho, neighbors! I just made a cheesecake for a good friends’ Dad’s Birthday, but while I was at it, I wanted something fun to share with you, too.
Because I’m a sharer.
And I like cheesecake. Putting sharing with cheesecake and you have caring. And cheesecake.
I especially wanted something to show off fresh raspberries, so I went with this home made, sugar free preserves recipe. I strained it for the syrup and then enjoyed the seedy bits on the side as a garnish. The raspberry preserves are so easy to make with just some sweetener, berries and lemon juice, so don’t be afraid to give it a try, OK?
We know that white chocolate is not low carb by nature (or even sugar free), but as you’ll see, you can have your cake and enjoy it sans the guilt with a couple of easy tricks. First, I processed the white chocolate chips to spread more amenably across the bottom of the crust. While this will be a thinner layer, you still get the delicious flavors.
I also went with a chocolate crust because I really wanted it. And I have what I want, gosh dingle dangle! The result is a gourmet cheesecake that is delicious, fun, and delivers fresh, summer flavors without the worry.
Think cheesecakes are too hard for you? No worries! They’re not. Just make sure to read the notes (below) and ask any questions you have. I’m here to help, you sweet bunnies.
Thinky thoughts and cheesecakey churnings:
- If you just don’t want to make the raspberry syrup, you can thicken DaVincis (or another sugar free syrup) and use. Thickeners that could work include guar gum and arrowroot, but be cautious. These do thicken with very little. You don’t want jelly; you want a liquid.
- You can lower the fat content in this dessert by skipping the crust and going with low-fat cream cheese for the filling. This is the part where I remind you (because I lubs you) that low fat cream cheese tends to up sugar content, so expect that carb count to climb ever so slightly.
- This dessert is not induction friendly, and technically, it’s not sugar free due to the white chocolate chips. It is, however, gluten free, and vegetarian friendly. Not bad for 5.5 net carbs per slice.
- Cheesecakes will crack if not placed in a hot water bath in the oven. Still, I resist the hot water bath. Why? Because I’d rather top my cheesecake and deal with cracks in the top than deal with a floating cheesecake in a hot oven (besides, that’s what toppings are for). OH! Update: My friend Andrea tells me a pan of water in the stove even on the rack under the cheesecake is enough to prevent cracks. Thank you, hotness!
- Cheesecakes are always even better the next day, so make this dessert the day before.
- Cheesecakes freeze remarkably well once baked, so if you have portion control problems or you can’t eat an entire cake in a couple of weeks, slice off individual portions, wrap in saran wrap, and then bag to freeze. To thaw, simply allow to come to fridge temperature, or eat frozen.
- I used Ghirardelli White Chocolate Chips, which contain 140 calories and 16 net carbs per 66 chips (about 1/4 cup). It’s worth it.
Raspberry White Chocolate Cheesecake
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
4 Tbsp sugar equivalent substitute
4 Tbsp butter, melted
2 Tbsp unsweetened cocoa
1/2 cup raspberry preserves/syrup (strained to remove seeds)
4 8 ounce packages (32 ounces total) cream cheese
1- 1/4 cups sugar equivalent substitute
1/2 cup sour cream
1.5 tsp vanilla extract
1 Tbsp lemon juice
1/4 cup white chocolate chips, processed/chopped
Making the crust:
Process nuts together until they resemble coarse, crushed graham crackers. Mix with butter, cocoa and sugar substitute. Press in bottom of a 10” spring form pan that has been lined with parchment paper. Place in fridge.
Making the Filling:
Heat oven to 325 degrees Fahrenheit.
In a mixer, beat cream cheese with sweetener on medium for about one minute. On low, add eggs, one at a time, until just blended. Finally, add sour cream, lemon juice and vanilla and beat just until blended (10-30 seconds).
Process or chop 1/4 white chocolate chips into smaller pieces. Spread over the crust.
Pour cheesecake batter into crust. Drizzle top with 1/2 cup raspberry preserves syrup (if straining the seeds proves difficult, you can leave them in). Use a knife or a toothpick to swirl.
Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.
To serve, top with whipped cream, additional preserves and white chocolate chips.
Nutritional Information for one serving with optional raspberry syrup, whipped topping and 4 added chips per slice: Calories: 515, Carbohydrates: 7g, Fiber: 1.5g, Net Carbs: 5.5g, Protein: 10.2g, Fat: 60g