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Makes 6 pots of cheesecake.
I've also tried this with a sprig of mint crushed into the mixture and that was amazing, a really different but refreshing taste.
It tastes best when made a day in advance (it tastes best 2 days after making it and leaving it in the fridge for some reason!)
2 packets of full fat cream cheese (400g), 1/4 cup of double cream, 1/4 cup of splenda or 1/4 cup of a sugarfree syrup (vanilla works best), 1/2 cup of gelatine (1 cup of boiling water to 1 sachet of gelatin powder), 1/2 cup of raspberries
How To Prepare:
Mix the cheese, cream and sweetner together in a bowl, add the raspberries and crush them a bit with the spoon so that the mixture goes a lovely pink colour. To prepare the gelatin mix 1 cup of boilig water with 1 sachet of powder and mix until dissolved, then add 1/2 a cup of the gelatin to the cheese mixture gradually while stirring. Divide the mixture into 6 ramekins and refrigerate overnight.
Number of Servings:
Carbs per serving - include all nutritional information if known: