This is SO good! You can play around with the recipe, for example, I use very little stevia because I like mine more on the tart rather than sweet side. You can simply top with chopped almonds and/or pecans, or with a raspberry compote! Any which way...it's a WIN!
2 8oz packs of cream cheese (room temp)
2 eggs (room temp)
1 tsp Vanilla Extract
1/4 cup stevia or equivalent
2/3 cup almond meal
1 cup raw pecans & or almonds, crushed in large chunks
1 stick of butter
Raspberry compote topping:
1 pat butter
1 cup raspberries
dash lemon juice
Crust: Melt butter, mix in nut and almond meal. Pat into 9" springform pan (It may look like there is not enough to cover the whole pan, but trust me there’s plenty)
Cheesecake: Mix eggs, cream cheese, stevia, and vanilla extract until creamy. Pour on top of crust.
Compote: Stick a pat of butter in a hot pot, a cup of raspberries, vanilla extract to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.
Bake at 350f for 30-35 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.
Serving Size: Makes 8 slices