Cooking a cake in your slow cooker is not only easy but results in an amazingly moist, dense consistency. It’s more like an old-fashioned steamed pudding and it doesn’t need much more than a bit of whipped cream on top for garnish. As since we are entering holiday season, I thought a slow cooker gingerbread was in order. Read more
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!
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
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.
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.
Total fat: 30.26g
Calories from fat: 272
Total dietary fiber: 1.83g