Ingredients
Pecan Nut-Flour Crust
- 1/2cupAlmond Flour
- 1/3cupPecans (Finely Chopped)
- 1/3cupSweet Bean Granulated Sweetener
- 2-1/2TbsCoconut Flour
- 4-5TbsButter (melted)
- 3/4tspMolasses (warmed with melted butter)
- 1pinchSalt
Filling
- 24ozCream Cheese (full fat and softened to room temp)
- 1cupHeavy Whipping Cream
- 3/4cupSweet Bean Granulated Sweetener ((powdered in a blender and divided. 1/2 cup and 1/4 cup))
- 1/4cupSour Cream
- 2tspLemon Juice
- 1tspVanilla Extract
- 1/2tspBaking Powder
Raspberry Topping
- 12ozRaspberries (If frozen, thaw them before using)
- 1/2cupSweet Bean Granulated Sweetener
- 2TbsWater
- 1TbsCorn Starch
Instructions
For the crust; Preheat oven to 325 degrees. Melt the butter in a small pan or in a microwave safe bowl. Stir in the molasses to warm Up with melted butter.
Combine all of the other ingredients together in a medium bowl. Mix everything together with a spoon until all the ingredients are evenly distributed. Stir in the melted butter and molasses mixture until well blended.
Press evenly into the bottom of a small or medium sized springform pan. Place pan in the preheated oven and bake for 7 to 8 minutes. Remove from oven and let cool for 10 minutes and then place in a freezer for 20 minutes.
For the filling: Using a mixer, whip cold heavy cream in a small mixing bowl until it is stiff on medium-high speed. Set in the refrigerator.
Using the mixer, beat the cream cheese and 1/2 cup of the sweetener together until very smooth and creamy. Scrap the sides with the a rubber/silicone spatula as needed. No bits or clumps of cream cheese should remain. Add the remaining 1/4 cup sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until all the ingredients are incorporated and filling is smooth.
Fold in the whipped cream. Don't mix the cream in too hard or too fast or you will lose the whipped cream texture. Remove the crust from the freezer and pour the mixture in and carefully smooth and even it out with a spatula. Cover tightly with plastic wrap and refrigerate for 8-10 hours.
FOR THE RASPBERRY TOPPING: Place raspberried and sweetener in a small sauce pan. Stir together and bring to a simmer over medium heat until raspberries have broken down, about 3 minutes.
Stir the cornstarch into the water until a smooth slurry results. Stir the slurry into the cooked raspberries until completely incorporated. Remove from heat and let cool. Place in refrigerator until the cheesecake is ready
Once it is chilled, remove the cheesecake from the refrigerator. Using a knife, separate the edges of the cheesecake and crust from the pan. Release the spring and remove the edges of the spring form pan. Slice the cheesecake into desired sizes and top with raspberry topping.