Ingredients
- [Cheesecake Layer] 3 cup Raspberries
- [Cheesecake Layer] 1/2 cup Water
- [Cheesecake Layer] 2 tbsp Gelatin
- [Cheesecake Layer] 2/3 cup Boiling Water
- [Cheesecake Layer] 16 oz Cream Cheese, room temperature
- [Cheesecake Layer] 1/2 cup Sour Cream
- [Cheesecake Layer] 3/4 cup Heavy Cream
- [Cheesecake Layer] 3 tbsp Lemon Juice
- [Cheesecake Layer] 1 tsp Stevia
- [Cheesecake Layer] 1 medium Lemon Zest
- [Crust] 1/2 cup Almond Flour
- [Crust] 1/4 cup Walnuts
- [Crust] 2 tbsp Pistachios
- [Crust] 2 tbsp Butter
- [Crust] 2 tsp Cinnamon
- [Crust] 1/2 tsp Stevia
Instructions
- Make sure butter is room temperature. Place all the crust ingredients into a food processor and process about 20 seconds.
- Press the dough with your hands into a 9 inch springform pan. Spread out evenly to form the crust.
- Add the gelatin and boiling water into a bowl and stir until gelatin is dissolved.
- Add the raspberries to a pot with the water and bring to a boil. Crush the berries with a fork and then add the gelatin to the pot. Remove from the heat and set aside.
- In a large bowl, whip the cream cheese and sour cream together. Continue to beat while adding the lemon juice, stevia, and heavy cream.
- Add in half of the berries mixture along with the zest of a lemon. Beat until smooth and it becomes a pink color.
- Pour the batter over the crust and smooth it out with a spatula.
- Place in fridge for an hour. After an hour pour the rest of the berries over the cheesecake. Place in the fridge for another 3 hours. Cheesecake is ready when completely set.