Low carb raspberry coconut cheesecake

Ingredients for 1 servings:

• 130 g flour (coconut flour)
• 75 g sweetener (erythritol)
• 8 dashes sweetener
• 130 g butter
• 1 pinch of vanilla pulp
• 2 eggs
• 250 g ricotta
• 400 g coconut milk
• 700 g cream cheese
• 4 eggs
• 40 g pudding powder (vanilla pudding powder)
• 2 pinches of vanilla pulp
• 275 g sweetener (erythritol)
• 20 dashes sweetener
• 250 g raspberries (frozen)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 55 minutes

Logi, sugar-free, gluten-free

Preheat the oven to 175°C. Defrost the raspberries. For the base, boil the erythritol with the butter until the erythritol has dissolved. Mix with the coconut flour, stir in 2 eggs, sweetener, and vanilla, and let cool briefly. Butter a springform pan and spread the batter, creating a high rim. Prick the batter with a fork and pre-bake for five minutes. Mix the custard powder with the vanilla seeds and a little cold coconut milk until smooth. Bring the remaining coconut milk to a boil, add the mixed powder, and bring to a boil. Stir in the erythritol until melted. Now mix the cream cheese with the ricotta until smooth and mix with the coconut pudding. Stir in the eggs one at a time. Mix in the liquid sweetener. The cheese mixture should be as air-free as possible, so use a spatula rather than a mixer. Spread the cheese mixture on the coconut base. Drain the thawed raspberries well and lightly crush them (sweeten slightly if they’re very sour). Drop spoonfuls onto the topping, marbled with the raspberries. Bake for about 70 minutes (cover with aluminum foil if necessary if the cake takes on more color). Then turn off the oven and let the cake cool in the oven for at least two hours (this prevents it from cracking). Chill thoroughly in the refrigerator and slice the next day. The cheesecake should be only very lightly browned on top and delicately creamy on the inside.