Friday, May 18, 2018

Mother's Day Cheesecake



Mother's Day was a wonderful day spent at home with my beautiful girls.  We kept the day quiet and low key.  Just exactly what we needed.  The girls also loaded me up with candles, one of my very favorite gifts in the world.

We also made a wonderful dinner that afternoon with New York strip steaks on the grill, a big pan of roasted veggies and a lovely green salad.  But the best part of the meal was a cheesecake we made that was soooooo good it really topped off our day.

I know, I know, another cheesecake recipe, but I figured I had better share it with you because it is truly that incredible.


No Bake Keto/Low Carb Raspberry Cheesecake

3/4 cup almond flour
4 Tbs butter, melted
2 packets sweetener
1 cup whipping cream
1 8 oz. pkg. cream cheese, room temperature
1 small pkg. sugar free raspberry gelatin
1/2 cup boiling water
1 cup raspberries, frozen or fresh
1/2 cup sour cream

In small mixing bowl combine almond flour, butter and one packet of sweetener.  Mix well to form a crumbly dough.  Press dough into the bottom and halfway up the sides of a deep dish pie plate.  Place into the refrigerator to chill.

In a medium mixing bowl whip the cream until stiff peaks form.  Place into the refrigerator to chill.

In a large mixing bowl beat cream cheese until smooth, set aside.  In a small bowl combine boiling water and gelatin.  Stir until dissolved.  Pour half of the gelatin mixture into the cream cheese and beat on low to combine.  Pour in remaining half and again beat on low to combine.  Then beat on high for about a minute.  Add whipped cream to gelatin cream cheese mixture and beat well to combine, stirring down the sides and making sure everything on the bottom gets incorporated.

Gently fold the raspberries into the cream cheese mixture.  Fill pie crust and smooth the top.  Place cheesecake into refrigerator to chill for four hours.

In a small bowl combine sour cream and one packet of sweetener.  Spread over the top of the cheesecake.  Chill one more hour.  Cut cheesecake evenly into eight servings.  Top each serving with a dollop of whipped cream and garnish with a fresh raspberry if desired.  Serves 8.


Rich, delicious, decadent, and perfect for any special occasion.  Perfect for company, easy to make too, but your guests wouldn't think so and will think you are an amazing chef!  Plus, it is keto friendly and low carb so you aren't going to break your diet, but you might think you are.  It is really that good!



6 comments:

  1. This was a favorite of ours as kids, made with lime gelatin. I am glad to see it again on one of my favorite blogs! I think I have a lemon gelatin floating around the pantry, so this may grace our table after Sunday lunch. As a rule, I don't use artificial sweeteners, though, so mine will be full sugar. Funny, but I recently made a frosting for a Russian cake (flour, eggs, vanilla, sugar) with a sour cream frosting--just sour cream and powdered sugar, beaten together. It was excellent.

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    1. That sour cream layer really takes it up a notch!

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  2. Replies
    1. It really is. Even the crust is yummy. :)

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  3. yummy.... i had a lapse last night and ate real ice cream. it was so good, but my belly is thanking me (not)for it this morning. lol

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    Replies
    1. Oh dear. Our bodies do tend to tell us when we've been naughty, don't they? I love real ice cream...... sigh.

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