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Wednesday, June 1, 2016

New Recipe Wednesday Raspberry Swirl Cheesecake

Yum Surprise ... or not so surprise it is cheesecake!!!

 I Love Cheesecake, but you already know that! I am guessing alot of you do as well, because this recipe was your request when you saw it here 

  with my lemon sunshine poppy seed cheesecake!



When I posted it along with the lemon poppy Cheesecake I had sooo many requests! 

Well here it is!


I am using the slim Belly Jelly from the book for the filling 
or you can use the following recipe 
There are several crusts floating out there and some in the Trim Healthy  mama cookbook

Simple Low Carb Pie Crust

1 2/3 cups of Almond flour (or mix of 1 cup alomnd flour and 2/3 cup ground nuts into a meal)
1/2 stick of butter melted ( or 3 tablesppons melte butter and 2 tablespoons coconut oil)
2 tablesppons sweet blend
Bake at 350 for 8-10 minutes. Allow to cool slightky before filling.

The Filling

2- 8 ounce packages of room temperature cream cheese
3 large eggs
7 Tablespoons of Sweet Blend ( or 6 tblsp swerve or Pyure)
Mix well an pour into pie prepared pie shell

Take Raspberry Jelly and drop by spoonfuls in various locations int the pie and swirl with a knife in design of choice
Bake at 350 degrees for 35- 45 minutes. It needs to be firm and not jiggly, when you pull it out of the oven to cool
Finished product is fantastic even for non THM eaters!!!!
I hope that you Enjoy my Cheesecake Recipe! I had a lot of fun Creating it for us!

Next week , I will get over my cheesecake obsession, for your sake, at least here on the blog! :)
See how much I like you! More than cheesecake! HAHA! At least for next week!

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