Make the cheesecake and eat it too! This cheesecake is just as delicious as the traditional version but with half the sugar!
- 1 1/4 Cups pecans
- 1 1/4 Cups almond flour
- 4 Tablespoons unsalted butter, melted
- 3 Packages (6 ounces each) Driscoll's Raspberries
- 2 Packages (8 ounces each) Neufchatel (reduced-fat) cream cheese, at room temperature
- 1/2 Cup granulated granular no-calorie sweetener
- 1 Tbsp. lemon juice
- 1/2 Tsp. grated fresh lemon peel
- 2 Teaspoons vanilla extract
- 1/2 Tsp. confectioners' sugar, optional
- 2 large eggs
- Pinch salt
Preheat oven to 350°F. Place a rimmed baking sheet in oven to preheat.
Place pecans and 1/4 cup almond flour in bowl of food processor and process just until finely ground. Add remaining almond flour and pulse several times to combine. Add melted butter and pulse just until dough will hold together.
Dust hands lightly with almond flour. Press dough into and up sides of 9-1/2-inch tart pan with removable bottom. Place tart pan on preheated baking sheet and bake 15 minutes. Remove from oven and arrange 1 package raspberries evenly on bottom of prebaked crust.
Reduce oven temperature to 325°F. Use a spatula, ladle or large metal spoon to press 1/2 package raspberries through a fine-mesh sieve. You should have about 1/4 cup seedless puree.
Beat cream cheese and no calorie sweetener with paddle attachment in an electric mixer on medium-high until smooth, about 1 minute. Add raspberry puree and eggs and beat on medium-low until blended. Add lemon juice, lemon peel, vanilla and salt and mix until evenly blended. Pour into tart pan, gently spreading over raspberries. Place tart pan on rimmed baking sheet.
Bake 18 to 20 minutes or just until set. Let cool to room temperature on wire rack. Refrigerate at least 4 hours. Top with remaining raspberries and dust with confectioners’ sugar.\
For more Raspberry Dessert Recipes, click here.
|Total Fat||40.39 g|
|Saturated Fat||12.72 g|
|Total Carbohydrates||26.95 g|
|Dietary Fiber||6.75 g|