Raspberry-Glazed cheesecake
Almond crust
2 cups almond flour
1/4 cup stevia (or to taste)
1/2 cup melted butter.
Mix ingredients together and put in a well greased 9 inch springform pan
Cheesecake
3 packages (8 ounces each) cream cheese (softened)
3 eggs, slightly beaten
1/2 cup Stevia (or taste)
1 tbs. lemon juice
1 tsp. vanilla
Beat cream cheese until thoroughly softened. Add eggs, a little at a time, beating after each addition until smooth. Add Stevia, lemon juice, and vanilla. Beat thoroughly until sugar is dissolved. Pour filling into almond crust lined pan. Bake in a hot 425 F. oven for 20 minutes or until set. and top is lightly browned. Chill at least 4 hour. Then pour raspberry glaze over top. Chill until set. Store in refrigerator. Makes 8 servings. 8 carbs
Raspberry Glaze
1 (10 ounce bag) frozen unsweetened raspberries
2 tsp. plain gelatin
Partly thaw Raspberries. Soften 2 tsp. gelatin in 2 tbs. cold water. Press raspberries through a sieve. Discard seeds. Place puree in a saucepan and bring to a boil. Remove fm heat and add gelatin, stirring until dissolved. Chill until slightly thickened before pouring over cheesecake. Cool in refrigerator at least 2 hours. Remove sides of springform pan and serve. serves 8; 8 carbs
Recipe submitted by Edith Weil
Almond crust
2 cups almond flour
1/4 cup stevia (or to taste)
1/2 cup melted butter.
Mix ingredients together and put in a well greased 9 inch springform pan
Cheesecake
3 packages (8 ounces each) cream cheese (softened)
3 eggs, slightly beaten
1/2 cup Stevia (or taste)
1 tbs. lemon juice
1 tsp. vanilla
Beat cream cheese until thoroughly softened. Add eggs, a little at a time, beating after each addition until smooth. Add Stevia, lemon juice, and vanilla. Beat thoroughly until sugar is dissolved. Pour filling into almond crust lined pan. Bake in a hot 425 F. oven for 20 minutes or until set. and top is lightly browned. Chill at least 4 hour. Then pour raspberry glaze over top. Chill until set. Store in refrigerator. Makes 8 servings. 8 carbs
Raspberry Glaze
1 (10 ounce bag) frozen unsweetened raspberries
2 tsp. plain gelatin
Partly thaw Raspberries. Soften 2 tsp. gelatin in 2 tbs. cold water. Press raspberries through a sieve. Discard seeds. Place puree in a saucepan and bring to a boil. Remove fm heat and add gelatin, stirring until dissolved. Chill until slightly thickened before pouring over cheesecake. Cool in refrigerator at least 2 hours. Remove sides of springform pan and serve. serves 8; 8 carbs
Recipe submitted by Edith Weil
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