Snapped this photo with my DSLR & Softbox just now. It was insanely delicious especially the pecans in the crust… like a cross between pecan pie and cheesecake (with raspberries) mmm…
Just followed this guy’s recipe but used Pyure as sugar substitute instead. I also used chopped up pecans instead of almonds for the crust and threw in a little Pyure in with the pecans and butter:
For the raspberry sauce, I took a bunch of frozen raspberries and cooked them on the stove in a pot so they broke apart. Then used immersion blender to make it into a sauce. Added Pyure to the raspberry sauce. Chilled in refrigerator in a mason jar while cheesecake was chilling. I set out a few whole raspberries to thaw in the fridge as well.
Topped the cheesecake with the syrup & a few whole raspberries to try and give it a nice look.
I didn’t have an instant pot pressure cooker so I cooked it in the oven at 325 for about 90 minutes in 7x3 cheesecake pan (not the 6x3 pan he uses… wanted a shorter cheesecake). The cheesecake pan was wrapped with foil on bottom/sides a couple times to keep out the water from the water bath it was in while baking. At 90 mins it bulbed/rose well and was browned nicely. Thought it was going to take longer but it didn’t. I chilled for like 5 hours in the fridge before taking out and slicing.
7.8g net carbs with everything shown in photo. This slice was from a 7" x 2" tall cheesecake, sliced into 8 pieces. If you ditch the sour cream frosting & raspberries & sauce, it’s only 5.8g net carbs per slice.
