Pistachio raspberry cheesecake
Pistachio Raspberry Cheesecake
Are you looking for a sugar-free cheesecake that not only tastes delicious but is also low in carbohydrates? Then this low-carb pistachio raspberry cheesecake by Anne is exactly what you are looking for. With a crispy base made from almond and coconut flour, a creamy cheesecake filling, fresh raspberries, and crunchy pistachios, this is a festive baking recipe that fits perfectly into a conscious, low-carb, or keto lifestyle.
This sugar-free pistachio cheesecake is sweetened with Steviala Frost and Frost Vanilla, allowing you to enjoy all the flavor without added sugars. The combination of creamy Philadelphia, airy whipped cream, fresh raspberries, and roasted pistachios creates a delicious balance of sweet, fresh, and nutty.
Whether you want to make a low-carb dessert, a special cake for a birthday, or a luxurious treat with coffee, this raspberry cheesecake is always a success. It looks impressive, is easy to prepare, and proves that sugar-free baking doesn't have to be boring at all. Save this recipe, because you're guaranteed to want to make this sugar-free cheesecake more often!
Ingredients
Sugar-free base pistachio raspberry cheesecake
- 175 g Steviala almond flour
- 25 g Steviala coconut flour
- 15 g Steviala Frost sugar-free powdered sugar substitute
- 75 g butter
- 1 egg yolk
- pinch of salt
Sugar-free filling
- 400 g Philadelphia cream cheese
- 100 g Steviala Frost vanilla
- 1 tsp vanilla extract
- 250 ml fresh whipping cream
- 200 g raspberries
- 75 g sponge salted pistachios
- 6 gelatin sheets + 50 ml fresh whipping cream
Topping
- 50 g raspberries
- 20 g chopped pistachios
Baking supplies
- mixing bowl
- mixer
- spatula
- scale
- oven
- sloaf pan or cake pan
- saucepan
Preparation
Making Pistachio Raspberry Cheesecake
First, preheat the oven to 175°C fan-assisted and lightly grease a cake or loaf pan or line it with baking paper. Next, melt the butter and mix it with the almond flour, coconut flour, Steviala Frost, the egg yolk, and a pinch of salt into a cohesive dough. Then, press the dough evenly into the loaf pan. Next, bake the base of the low-carb cheesecake loaf for about 20 minutes until golden brown. Afterward, let the base cool completely before adding the filling.
Meanwhile, prepare the filling. Soak the gelatin sheets in cold water for 10 minutes. Beat the Philadelphia cream cheese together with the whipping cream, Steviala Frost Vanilla, and the vanilla extract into a light, creamy cheesecake filling.
Heat the extra whipping cream (50 ml) in a small saucepan. Then, squeeze the soaked gelatin well and let it dissolve completely in the warm whipping cream. Add this mixture to the cheesecake filling in a thin stream while mixing, ensuring everything becomes smooth and even. Then, gently fold the raspberries and chopped pistachios into the filling. Spread the mixture evenly over the cooled tart base and smooth the top.
Place the sugar-free pistachio-raspberry cheesecake tart in the refrigerator for at least 4 hours, but preferably 6 hours or overnight, so that the filling can set firmly. Garnish the cheesecake with extra raspberries and finely chopped or coarsely crumbled pistachios just before serving. This gives the tart not only a delicious bite but also a festive appearance.
Nutritional values per portion
- Calorieën: 366 Kcal
- Carbohydrates: 5,6 g
- Fats: 34,5 g
- Proteins: 6,9 g
