Raspberry Swirl Keto Cheesescake

Keto Recipes

This is one of those cheesecakes that takes some time and work. If you want to know if it is worth it, it definitely is. The time invested gives you a cheesecake that could be served for any holiday gathering.

The raspberry swirl helps to hide any minor flaws in the cheesecake. The addition of whipped cream just makes the presentation even more outstanding.

Servings: 12

1 Slice

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
239.0 22.0 5.0 3.0

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  1. Preheat oven to 350 degrees. Spray an 8 inch springform pan with cooking spray and line the bottom with parchment paper.
  2. Melt the butter. Whisk together the dry ingredients for the crust. Add the melted butter and mix with a fork until completely mixed together.
  3. Press firmly into the bottom of the cheesecake pan.
  4. Bake for 15 minutes until golden brown. Remove from oven and set aside while making filling.
  5. Mix together the cream cheese, sweeteners and vanilla on low speed. Mix until smooth and all the cream cheese has been incorporated.
  6. Add the sour cream continuing to mix on low. In a small bowl, beat one of the eggs at a time. Add each beaten egg one at a time to the filing just until mixed in. Make sure to scrape bowl and mix everything in.
  7. Wrap the pan with aluminum foil on the outside.(This is to keep the water bath from leaking into the crust.) Boil a pan of water on the stove.
  8. Pour half the batter into the prepared pan. Spoon half the jam onto the batter. Swirl with a spoon to mix in. Pour the other half of the batter in. Swirl in the other half of the jam.
  9. Place the pan in a larger pan and pour in the hot water. Add enough water to go half way up the sides of the cheesecake pan.
  10. Place in oven and bake for 1 hour and 20 minutes. The center will still be jiggly. Turn the oven off and prop the door open for 20 minutes.
  11. Remove the cheesecake and let cool on the counter. When cool, cover with plastic wrap and refrigerate overnight.
  12. Whip the cream and sweetener together. Top the cheesecake with the cream and add the raspberries to each slice.

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