Keto Raspberry Cheesecake Recipe No Bake | Gluten Free Recipes Desserts | EASY RICE COOKER CAKES

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This Keto Raspberry Cheesecake Recipe is the easiest recipe ever! And it's so delicious! If you are not on a keto diet, just use regular sugar and graham cracker crumbs. Enjoy!

Keto Raspberry Cheesecake Recipe No Bake | Gluten Free Recipes Desserts | EASY RICE COOKER CAKES

NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video

INGREDIENTS:

Crust
• 1 cup (110g) ALMOND FLOUR
• 2 tbsp (30g) ERYTHRITOL (granule sweetener of choice)
• 2 tbsp (60g) UNSALTED BUTTER (melted)
• 1/2 tsp (3g) PURE VANILLA EXTRACT

Cake
• 16 ounce (454g) CREAM CHEESE (two 8 ounce bars; room temp soft)
• 1/2 cup (100g) POWDERED ERYTHRITOL (powdered sweetener of choice)
• 2 EGGS
• 1/2 tsp (3g) PURE VANILLA EXTRACT

Topping
• 1 cup (125g) RASPBERRIES (fresh or frozen)
• 2 tbsp (30g) ERYTHRITOL (granule sweetener of choice)

HOW TO MAKE IT:
1. Mix crust ingredients together until clumps are formed
2. Lined pot or pan with parchment paper (can crisscross two long sheets of parchment paper on the bottom). Press the crumbs onto the bottom. DO NOT pre-bake the crust. I did and the crust burnt
3. In a large mixing bowl, beat cream cheese and powdered erythritol for 2 minutes, stopping to scrape the sides and bottom. If you are not keto, just use regular icing sugar
4. Add the eggs, one at a time, beating about 30 seconds between each
5. Add the vanilla extract and beat another 1 minute. Batter should be smooth and creamy
6. Pour on crust and smooth evenly in pan. Tap a few times to distribute the batter. Put a paper towel on top to catch condensation
7. Bake for 4 bake cycles (2 hrs) and check. Rice cooker varies so bake longer as needed. Mine took 5 bake cycles (2.5 hr). I think my thicker silicone paper made it take longer as well
8. Let the cheesecake cool completely to room temperature then refrigerate cake for at least 4 hours or overnight
9. Cook raspberry topping ingredients over medium heat until most of the juice has evaporated. Let it cool completely then refrigerate until ready to use
10. After cheesecake has chilled, cut and top with raspberry jam. I recommend topping individual slices to prevent cheesecake from becoming soggy

OVEN BAKING:
Bake in pre-heated oven of 350F (180C) for 40-50 minutes. Ovens varied so check around 40 minutes and bake longer as needed

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My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation to you. But if YOU USE my links, it will help me buy baking ingredients to make MORE of your favorite goodies!

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SIMILAR BAKING ITEMS (due to where I live, your country may not have exact make/model):
• SHARP (mine) THAILAND https://c.lazada.co.th/t/c.89z4
• RICE COOKER (similar size) https://amzn.to/3BGqAEN or https://amzn.to/3kL8BpD
• RICE COOKER WITH LID https://amzn.to/3zIDbXa
• PARCHMENT PAPER https://amzn.to/3gVs7Po
• FOOD SCALE (similar) https://amzn.to/3bgDOhm
• ERYTHRITOL GRANULES https://amzn.to/3jSBU8R
• PURE VANILLA EXTRACT https://amzn.to/3slluJe
• PRE-CUT ROUND LINER https://amzn.to/39jXwGV

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