Teaspoon for scale. 1/16th of an 8” diameter cheesecake.
40g coconut flour
2tbsp granulated erythritol
1/4c butter, melted
Combine butter, salt, erythritol and coconut flour until smooth. Add egg and mix until just blended. Roll flat between two layers of parchment paper to fit an 8” springform pan. Or whatever pan you like. I’m not your mother.
I find the dough sticks like crazy to the parchment which makes transferring to the dish challenging. Here’s my trick. Peel back the top layer of parchment – you want to pull it off almost parallel to the countertop, so it ‘rolls’ off the dough. Then set it back on and flip it over – do the same with the second parchment. Now it’s not so tightly bound to the parchment and behaves better.
I like to leave the bottom layer of parchment under the crust in the springform pan.
Alternatively, if rolling makes you lose your mind, just press the dough into a glass dish or pie plate of about the same size. This crust releases fairly well – but I like to line with parchment anyway.
Prick the dough with a fork so it doesn’t puff up and bake for ten minutes at 350°F
2 8oz (250g) packs of cream cheese
3/4c granulated erythritol
Juice and zest of one lemon (reserve one tbsp juice for the raspberry topping)
Combine cream cheese and erythritol until smooth. Add zest and lemon juice and mix until smooth. Add eggs and mix until just blended.
If using a springform pan, cut a piece of parchment to line the walls if you like getting a nice smooth finished edge. Optional. Your kitchen, your rules.
Pour filling over crust and spread evenly.
Bake at 350°F for 35 minutes.
When finished, turn oven off and crack the door open for twenty minutes or so. This helps the cheesecake cool evenly and minimize cracking.
Chill in the fridge overnight.
1/4c Truvia (erythritol/stevia)
1tbsp lemon juice
Bring raspberries, water, and sweetener to a boil – reduce heat and simmer for twenty minutes, stirring frequently. While it’s boiling, sprinkle gelatin over lemon juice in a small dish. After twenty minutes, mix in the gelatin until dissolved and remove from heat. Let cool slightly, then pour over cheesecake and chill. If you prefer – pour it through a strainer to catch the raspberry seeds.
Note – you may be able to add the raspberry topping while the cheesecake is hot. I haven’t done it but it should be fine. If you add it while the cheesecake is cold, the cheesecake sets the raspberry gelatin relatively quickly – maybe a half hour or an hour in the fridge. If you do it hot, it should still set while the cheesecake cools overnight.
Cut into 16 slices, 150cal each and 2g net carb.