Lc Chocolate Raspberry Cheesecake
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Yields:
-
1 slice
- Serves:
- 8
ingredients
-
Crust
- 1 1⁄2 cups ground almonds
- 2 tablespoons butter
- 1 1⁄2 tablespoons low-sugar raspberry jelly
-
Filling
- 1 (8 ounce) package gelatin
- 1⁄4 cup water
- 2 ounces 70% cocoa chocolate (Lindt)
- 8 ounces cream cheese, softened
- 1 1⁄4 cups heavy whipping cream
- 1 teaspoon vanilla
- 2 tablespoons davinci sugar free raspberry flavored syrup
- 1⁄4 cup frozen unsweetened raspberries, thawed
directions
-
Prepare the Crust:
- Melt butter and add ground almonds to skillet.
- Heat until almonds brown slightly then press mixture into bottom and sides of 9(?) pie pan. (Careful, pan will get hot!) (Save some; filling is more than will fit in pie pan).
- Put crust-lined pan in freezer for a few minutes to cool.
- After crust has cooled, smear raspberry spread over the bottom.
-
Prepare the Filling:
- Dissolve gelatin in cold water and set aside.
- Put 1/4 cups of the cream in a saucepan and bring to a boil.
- Cut the cream cheese into small pieces and stir into boiling cream along with the chocolate until cream cheese is smooth and the chocolate is melted.
- Add the gelatin, vanilla and sweetener and let cool down.
- While this is cooling, whip remaining cream until very stiff.
- After cream cheese mixture is cool, add it to whipped cream and mix until thoroughly blended.
- Pour about ½ of filling into prepared pie pan.
- Scatter the thawed raspberries on on top of the filling.
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RECIPE SUBMITTED BY
I just learning to cook so any help greatly appreciated.