Raspberry Cheesecake
Amount: 10 pieces
- 1 1/4 cups (300 g) cream cheese
- 1 3/4 cups (400 ml) whipping cream (do not whip)
- 3 oz (90 g) stevia and erythritol mixed sweetener
- 4 tbsp LOOV Organic Raspberry Powder
- 1 tsp vanilla extract
- 4 gelatin sheets (or you can use agar agar)
- 5.3 oz (150 g) digestive cookies
- 1/2 cups (90 g) butter
1. Place the digestive cookies in a food processor and blend until finely ground.
2. Add melted butter and process until moist crumbs form.
3. Press crumb mixture onto bottom of an 18cm springform pan or.
4. Chill in the freezer for 10 minutes to set.
4. Put gelatin sheets in cold water for about 5 minutes.
5. Mix cream cheese with sweetener and then add whipped cream and whisk until smooth.
6. Add raspberry powder and vanilla extract.
6. Squeeze out water from gelatin sheets, pour away water, and then cover sheets with hot water and mix.
7. Add a little bit of raspberry cream mix to temper and then pour in the raspberry cream cheese mixture.
8. Whisk until well combined, creamy, and smooth in texture.
9. Pour the raspberry cheesecake into the prepared cake pan and smooth the top. (use a mousse plastic ring).
10. Chill in the freezer for 2 hours to set.
11. Release the cake from the pan.
12. Garnish with raspberry powder, serve and enjoy!
