Raspberry Cheesecake

Creamy cheesecake – healthy and dreamy!

For the crust

  • 2 1/2 cup digestive biscuits (crushed)
  • 1/2 cup butter (Softened, unsalted)

For the filling

  • 200 grams cream cheese
  • 225 grams sour cream
  • 1 cup SugarLike 0 Calorie Sweetener
  • 5 ea egg yolks
  • 1 tbsp corn starch
  • 1 tbsp all purpose flour
  • 2 tbsp lemon juice
  • 3 ea egg whites
  • 1/2 cup fresh raspberries (smashed)
  1. Preheat the oven to 300°F (150°C). Lightly grease the 10-inch spring form pan.
  2. Combine crushed digestive biscuits and melted butter together and press the crumble mixture to the bottom of the spring form pan.
  3. Bake for 10 minutes and cool at room temperature to be filled.
  4. In a large bowl, beat cream cheese, sour cream and the SugarLike™ Zero Calorie Sweetener together until smooth. Then beat in egg yolks, sifted corn starch and flour. Chill in fridge for 15 minutes.
  5. In a medium-size bowl, beat the egg whites on high speed until foamy. At the foaming stage, add in the lemon juice. Continue beating at high speed until foam becomes smaller and more even in size. Continue beating on high until soft peaks form (the egg white’s peak should hold and then curl slightly at the end). The total beating time is approximate 4 minutes
  6. Gently fold the egg whites into the cream cheese mixture. Do not stir it in circle.
  7. Add in raspberries and gently mix.
  8. Pour the batter into the crust.
  9. Bake for 60 or 70 minutes with a pan of cold water in the oven. Leave it in the oven with the door closed for 1 hour then remove and cool to room temperature.
  10. Chill overnight or at least 5 hours before serving.

This recipe has achieved 80% sugar reduction with no added sugars!

You could also add a rich whipping cream or chocolate sauce on top. Enjoy!