Baked Vanilla Cheesecake
Rated 3.8 stars by 17 users
Category
Servings
12
Prep Time
15 minutes
Cook Time
80 minutes
Calories
192
Author:
Keto Fitness Club
Swap the vanilla extract for another essence, like salted caramel essence, for a lovely twist.
Makes 12 slices - each slice contains:
192 Calories / 1.3g Carbs / 5.9g Protein / 17.8g Fat

Ingredients
50g Unsalted Butter
75g Ground Almonds (or other milled nuts / seeds e.g. milled linseed)
-
75g Milled Linseed
600g Soft Cream Cheese
2 Large Eggs
20-30g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
1 tsp Vanilla Bean Paste or Vanilla Extract
50g Frozen Raspberries
10ml Water
Base
Cheesecake
Raspberry Swirl (optional)
Directions
Base
Preheat the oven to 180°C.
Melt the butter and mix with the ground almonds (or alternative), linseed and sweetener.
Line a spring-form cake tin (we use an 8" tin) with greaseproof baking paper and press the mixture evenly around the bottom of the tin.
Bake the base for 15-20 minutes until slightly golden.
Cheesecake Part 1
Whilst the base is in the oven, blend the cream cheese, eggs, sweetener and vanilla with a hand whisk or electric whisk.
Knock the oven temperature down to 160°C and pour the mix onto the golden base.
Raspberry Swirl (optional)
Heat the raspberries with the water over a gentle heat in a saucepan for around 10 minutes or until the raspberries 'fall' (begin to lose their shape). Add the raspberry puree in little dollops in the mix and use the centre of a spoon to gently swirl (not stir) the puree into the mix.
Cheesecake Part 2
Bake for around 1 hour or until the mix is fully set. The top will split slightly when fully baked.
Allow to cool before removing from the spring-form tin. It's best chilled overnight. Enjoy!
Recipe Video
Nutrition per serving
Calories 192, Carbs (net) 1.3 grams, Protein 5.9 grams, Fat 17.8 grams

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