Creamy white chocolate cheesecake with raspberry puree swirled through in just perfect for your ladies tea or luncheon. Red raspberries and white chocolate go so well together.
Preparing the crust: In a mixer bowl add the crust ingredients. Mix until crumbly.
Press the crust crumbles on the bottom of a 9-inch cheesecake pan. Bake for 12 minutes. Cool.
In a small sauce pan cook raspberries, water, and THM Gentle Sweet together for 10 minutes. Strain through a cheese cloth to remove the seeds. Whisk the Xanthan Gum and jello into the puree. Refridgerate. Note…This can be made a few days on ahead.
Place the white chocolate and the heavy whipping cream in a glass bowl. Microwave for 45 seconds. Stir until alll the white chocolate are melted.
WIth the mixer running on low speed…pour the melted chocolate into the cheesecake mixture. Mix well. Add the sour cream and oat fiber. Mix again until well combined. Add eggs, one at at time mixing after each addition. Do not overmix.
Pour half of the batter until the prepared crust. Add half of the raspberry puree.
Drop the remaining batter by spoonful over the raspberry puree. Drizzle the remaining raspberry puree on the cheesecake batter. Swirl with a knife.
Place a pan of water on the bottom oven rack. Center the cheesecake on a rack directly over the pan of water. Bake for 55-60 minutes. The center will still be jiggly. Turn the oven off and let the door closed. Allow the cheesecake to cool in the oven for 2 hours.
Garnish with whipped cream and fresh berries.
I have found that a cheesecake baked at a lower temperature of 300 degrees F. creates a moist creamy cheeecake. I allow the cheesecake to cool in the oven for at least 2 hours without opening the oven door. The heat will finish the baking the center and the cheesecake will not crack.
White Chocolate Raspberry Cheesecake, THM S, Keto, Sugar-free, Gluten-free
- Chocolate crust:
- 3/4 cup THM Baking Blend, I often make my own Baking Mix with this recipe.
- 3 tablespoons THM Gentle Sweet
- 1/3 cup cocoa powder
- 5 tablespoons butter, softened
- Raspberry Puree:
- 2 cups red raspberries, fresh or frozen
- 1/3 cup water
- 2 tablespoons THM Gentle Sweet
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon sugar-free raspberry jello or 1 teaspoon THM Unflavored Gelatin
- Cheesecake batter:
- 4 8-ounce packages cream cheese
- 1/3 cup THM Gentle Sweet
- 3 teaspoons Vanilla extract
- 8 ounces sugar-free white chocolate, you can use either Lily’s or ChocZero
- 1/2 cup heavy whipping cream
- 2/3 cup sour cream
- 1 tablespoon THM oat fiber
- 4 large eggs, room temperature
- Preparing the crust: Preheat the oven to 350 degrees F. In a mixer bowl add the crust ingredients. Mix until crumbly. Press the crust crumbles on the bottom of a 9-inch cheesecake pan. Bake for 12 minutes. Cool.
- Raspberry Puree: In a small sauce pan cook raspberries, water, and THM Gentle Sweet together for 10 minutes. Strain through a cheese cloth to remove the seeds. Whisk the Xanthan Gum and jello into the puree. Refridgerate. Note…This can be made a few days on ahead.
- Cheesecake Batter: Reduce the oven temperature to 300 degrees F. In a mixer bowl whip the cream cheese, THM Gentle Sweet, and Vanilla extract for 2 minutes. Place the white chocolate and the heavy whipping cream in a glass bowl. Microwave for 45 seconds. Stir until alll the white chocolate are melted. WIth the mixer running on low speed…pour the melted chocolate into the cheesecake mixture. Mix well. Add the sour cream and oat fiber. Mix again until well combined. Add eggs, one at at time mixing after each addition. Do not overmix. Pour half of the batter until the prepared crust. Add half of the raspberry puree. Drop the remaining batter by spoonful over the raspberry puree. Drizzle the remaining raspberry puree on the cheesecake batter. Swirl with a knife. Place a pan of water on the bottom oven rack. Center the cheesecake on a rack directly over the pan of water. Bake for 55-60 minutes. The center will still be jiggly. Turn the oven off and let the door closed. Allow the cheesecake to cool in the oven for 2 hours.
- Garnish: Garnish with whipped cream and fresh berries.
You will find many more cheesecake recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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I love my Kitchen Aid Mixer. It works wonderful to make this cheesecake.
Pampered Chef Springform Pan #100596
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If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
White Chocolate Raspberry Cheesecake, THM S, Keto,
Ingredients
- Chocolate crust:
- 3/4 cup THM Baking Blend I often make my own Baking Mix with this recipe.
- 3 tablespoons THM Gentle Sweet
- 1/3 cup cocoa powder
- 5 tablespoons butter softened
- Raspberry Puree:
- 2 cups red raspberries fresh or frozen
- 1/3 cup water
- 2 tablespoons THM Gentle Sweet
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon sugar-free raspberry jello or 1 teaspoon THM Unflavored Gelatin
- Cheesecake batter:
- 4 8- ounce packages cream cheese
- 1/3 cup THM Gentle Sweet
- 3 teaspoons Vanilla extract
- 8 ounces sugar-free white chocolate you can use either Lily’s or ChocZero
- 1/2 cup heavy whipping cream
- 2/3 cup sour cream
- 1 tablespoon THM oat fiber
- 4 large eggs room temperature
Instructions
-
Preparing the crust: Preheat the oven to 350 degrees F. In a mixer bowl add the crust ingredients. Mix until crumbly. Press the crust crumbles on the bottom of a 9-inch cheesecake pan. Bake for 12 minutes. Cool.
-
Raspberry Puree: In a small sauce pan cook raspberries, water, and THM Gentle Sweet together for 10 minutes. Strain through a cheese cloth to remove the seeds. Whisk the Xanthan Gum and jello into the puree. Refridgerate. Note…This can be made a few days on ahead.
-
Cheesecake Batter: Reduce the oven temperature to 300 degrees F. In a mixer bowl whip the cream cheese, THM Gentle Sweet, and Vanilla extract for 2 minutes. Place the white chocolate and the heavy whipping cream in a glass bowl. Microwave for 45 seconds. Stir until alll the white chocolate are melted. WIth the mixer running on low speed…pour the melted chocolate into the cheesecake mixture. Mix well. Add the sour cream and oat fiber. Mix again until well combined. Add eggs, one at at time mixing after each addition. Do not overmix. Pour half of the batter until the prepared crust. Add half of the raspberry puree. Drop the remaining batter by spoonful over the raspberry puree. Drizzle the remaining raspberry puree on the cheesecake batter. Swirl with a knife. Place a pan of water on the bottom oven rack. Center the cheesecake on a rack directly over the pan of water. Bake for 55-60 minutes. The center will still be jiggly. Turn the oven off and let the door closed. Allow the cheesecake to cool in the oven for 2 hours.
-
Garnish: Garnish with whipped cream and fresh berries.
You will find many more cheesecake recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
