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Preheat the oven to 400 degrees F. Find a roasting pan that is large enough to hold a 9-inch springform pan. Fill the roasting pan with 1 inch of water and preheat it along with the oven. Grease the 9-inch springform pan and wrap the bottom edge with duct tape to make it water-proof.
Add all cheesecake ingredients to a food processor and blend until smooth and combined. Run a fork through the mixture to make sure that there aren't any chunks of cream cheese left.
Pour the cheesecake batter into the springform pan.
Put the pan into the water-filled roasting pan.
Bake for 15 minutes at 400 degrees F.
Lower the heat to 275 degrees F and bake for another 1 1/2 hours until the top is firm and the cheesecake is pulling away from the sides of the pan.
Turn off the heat and leave the cheesecake in the oven for 3 more hours to slowly come to room temperature.
Put the cheesecake in the refrigerator and chill for 4 hours.
Once it has chilled, carefully remove the duct tape and unlatch the sides of the springform pan Lift the sides up to release the cheesecake. You can leave the bottom section under the cheesecake.
To make the raspberry sauce, add raspberries, water, and 1/2 cup sweetener to a medium-sized saucepan.
Bring to a boil and then simmer at low heat until the raspberries have broken down 5-6 minutes.
While whisking, sprinkle xanthan gum into the saucepan and mix well to dissolve. Cook for another 2 minutes until thickened. Check for sweetness and add more sweetener if desired.
Allow the raspberry sauce to cool to room temperature before serving it on the cheesecake.
Store the cheesecake and sauce separately in the refrigerator.