Keto White Chocolate Raspberry Cheesecake (Cheesecake Factory inspired)

Keto White Chocolate Raspberry Cheesecake (Cheesecake Factory inspired)

Boyfriends birthday “cake”, he doesn’t like cake so I had to figure out something he would definitely enjoy. He loves raspberry and not super sweet things, so I thought a cheesecake would be perfect. Last year I made him a gluten free crepe cake with raspberry sauce so his whole family could enjoy it, and they did! They all enjoyed this cheesecake as well, it was a hit!
Recipe Below!

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Keto White Chocolate Raspberry Cheesecake
Crust:
1 Cup Almond Flour
1 Cup Sliced Almonds (chopped)
2 Tbs. Alternative Granular Sweetener (I used Lakanto Monkfruit Sweetener)
4 Tbs. Melted Butter
Preheat oven to 350 degrees. Mix together dry ingredients then add the melted butter. Should be the consistency of wet sand. Pour into a 9 or 10 inch spring form pan and pat into the bottom and 1/2 inch- 1 inch up the sides of the pan. Bake for 8-10 minutes, rotating halfway threw to get an even bake. Crust should just be turning brown. While crust is baking get the raspberry jam on the stove.

Raspberry Jam:
Can use any premade sugar free jam if you prefer. Only 1/2 cup in going in between the cheesecake layers. Warm the jam slightly in the microwave before using.

12 oz of Fresh or Frozen Raspberries
1/2 Cup Water
1/2 Cup Alternative Granular Sweetener
Squeeze of Lemon Juice (optional)
1 Tbs. Arrowroot Starch

Boil everything on the stove except the arrowroot until the raspberries are broken down. Whisk in the arrowroot and simmer for a few minutes. Pull from stove and place in a bowl to cool. Can strain if you don’t want the seeds.

Cheesecake Filling:

6 oz Keto White Chocolate Chips (I used Best Believe but I know Lily’s makes a version)
1/4 Cup Heavy Cream (May need more if the mixture solidifies on you)
3-8 Oz Packages of Cream Cheese (room temp.)
1 Cup Sour Cream (room temp.)
3 Eggs (room temp.)
1 Cup Alternative Granular Sweetener
1 tsp. Vanilla Extract

Beat the cream cheese and sweetener together until fluffy. Add one egg at a time, beating and scraping down the bowl frequently. Add the sour cream and vanilla extract. Set aside. Heat the heavy cream until steaming, add in the white chocolate chip and stir until melted. If the chips don’t melt all the way, heat in microwave on 30% power for 10 seconds. Swirl into the cheesecake filling. Take half the batter and put into the crust. Add a half cup of raspberry jam and swirl with a knife. Top with the second half of the cheesecake filling. Bake and 350 degrees on a foil lined baking sheet for 40-50 minutes for a 10 inch springform pan, 50-60 minutes for a 9 inch pan, turning halfway threw to make sure it bakes evenly. Should be set around the edges and slightly jiggly in the center. Let cool completely at room temperature. Cover with plastic wrap and foil and refridgerate overnight. Before releasing the springform, run a warm offset spatula or butterknife around the outside of the cheesecake. Slice with a hot knife into 16 pieces to get perfect slices. Can garnish with fresh raspberries or more raspberry jam (not included in Macros).

Macros for 1/16 of cheesecake:
284 Calories
24 g Fat
8 g total Carbs
2.2 g Fiber
5.75 g Net Carbs
7.6 g Protein