White Chocolate Raspberry Swirl Cheesecake

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White Chocolate Raspberry Swirl Cheesecake

This is a remake of an old high-carb recipe I invented a long time ago. It used to be one of my favourites and I thought it deserved a little makeover. To simulate that white chocolate flavour, I melted a little cocoa butter  and mixed it right into the cream cheese. It made for some of the creamiest cheesecake I have ever had!


Raspberry Sauce:

1 cup frozen raspberries

1/4 cup water

1/4 tsp xanthan gum


1 1/2 cups almond flour

Powdered sweetener equivalent to 1/4 cup sugar

1/4 cup butter, melted


16 ounces cream cheese, softened

Sweetener equivalent to 3/4 cup sugar

1 1/2 ounces cocoa butter, melted

1 large egg, room temperature

1 tsp vanilla extract

3/4 cup whipping cream, room temperature


Raspberry Sauce:

Combine raspberries and water in a medium saucepan over medium heat. Bring to a boil and cook until raspberries can be easily mashed with a fork, about 5 minutes.

Mash raspberries. Sprinkle surface with xanthan gum and whisk vigorously to combine. Set aside.


Preheat oven to 325F and grease a 9-inch glass or ceramic pie plate.

In a medium bowl, combine almond flour, sweetener, and butter and mix until dough begins to come together. Transfer to pie plate and press firmly and evenly into bottom and up sides.

Bake 10 minutes, until just beginning to brown (it will not be fully cooked). Remove and let cool.

Cheesecake Filling:

Reduce oven temperature to 300F. In a large bowl, beat cream cheese and sweetener until smooth. Add melted cocoa butter and beat until fully incorporated.

Beat in egg, vanilla extract and whipping cream until well combined and smooth.

To assemble, spread about 1/3 of the raspberry sauce on the bottom of the crust. Spread half the cheesecake filling and dot with another 1/3 of the raspberry sauce, then swirl with a knife. Repeat with remaining cheesecake filling and raspberry sauce. Smooth the top.

Bake 45 to 50 minutes, or until cheesecake is mostly set and just jiggles the tiniest bit in the center. Remove and let cool, then refrigerate several hours.

Serves: 12
Nutrition Info: Food energy: 335kcal
Total fat: 30.26g
Calories from fat: 272
Cholesterol: 72mg
Carbohydrate: 6.17g
Total dietary fiber: 1.83g
Protein: 5.75g
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Comments (4)

  1. Really good recipe!Thank you Carolyn.

  2. I think this looks amazing. I sent it along to the blog page of TUdiabetes I think folks who look it will be very interested.

  3. That looks delicious and only slightly sinful. Like it 🙂

  4. Lisa McGrath at

    I made this yesterday for Easter dinner and it was fantastic! I did not do the sugar free version, but I don’t think it would matter either way. YUMMY!

    I am gluten free so this crust was great.
    Mine looked nothing like the picture thou. I couldn’t get the cheese cake and raspberries to stay to themselves! But that’s ok….
    Thanks for posting it!!

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