KETO RASPBERRY JELLY DOUBLE CHOCOLATE CHEESECAKE – Low Carb, Gluten Free, Nut Free, No Sugar Added, No Bake
I love the combination of sweet chocolate and tart raspberries. This is my second recipe using raspberries, followed by this Keto Three Layer Raspberry Cheesecake Mousse Terrine. I’m kind of obsessed with no bake desserts made in a loaf pan at the moment 😛
I had a little fun with raspberry jelly in this recipe. Raspberry jelly is there in the centre wherever the cheesecake is sliced 🙂 If this step is too much work for you, you can totally skip it and pour all the jelly mixture to a loaf pan as the top jelly layer.
You can actually omit cocoa powder for a creamier texture. That is what I did at my first attempt. Without cocoa powder, however, it will taste a little bit less chocolatey, especially the light chocolate layer. Still scrumptious though 🙂
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Keto Raspberry Jelly Double Chocolate Cheesecake / Low Carb / Gluten Free / Nut Free / No Sugar Added / No Bake
- 5 oz (140 g) Frozen Raspberries
- 3 tbsp Water
- 2 tbsp Lemon Juice
- 1/2 tsp Liquid Stevia
- 0.16 oz (4.5 g) Gelatin (About 1.5 tsp)
- 1/2 cup (120 cc) Heavy Cream
- 3 oz (85 g) Unsweetened Baking Chocolate, Chopped
- 10 oz (280 g) Cream Cheese, Softened
- 1 tbsp Stevia Powder
- 1 tbsp Vanilla Extract
- 1/2 cup (120 cc) Heavy Cream
- 2 tsp Unsweetened Cocoa Powder (for Light Chocolate Layer)
- 1.5 tbsp Unsweetened Cocoa Powder (for Dark Chocolate Layer)
Line a loaf pan with parchment paper. (* I used an 8.5 x 3.6 inch (22 x 9 cm) pan, but an 8 x 4 inch (20 x 10 cm) pan also works.)
Add the frozen raspberries, water, lemon juice and liquid stevia to a saucepan.
Stir well and crush them as they begin to release their juice over low heat. Remove the saucepan from heat when crushed.
Strain the seeds out.
While still warm, sprinkle the gelatin and stir to dissolve. (If your gelatin doesn’t dissolve in warm liquid, cool the raspberry sauce completely, dissolve the gelatin in it and then warm it in a double boiler or a microwave.)
Reserve 1/4 cup (60 cc) into a small bowl. Pour the rest to the prepared loaf pan.
Chill for 30 minutes, until set.
Chocolate Cheesecake (Watch the video in the post)
In a large bowl, beat the heavy cream until soft peaks form. Set aside.
Beat in the whipped cream until combined. Then, divide the mixture into two equal portions.
[For Chocolate Mixture] Bring the heavy cream to a simmer in a saucepan over low heat. Turn off heat and add the unsweetened chocolate. Stir until melted and smooth.
[For Light Chocolate Layer] Add 1/3 of the chocolate mixture to one portion of the cream cheese mixture. Add 2 tsp cocoa powder and beat until well-combined. Transfer the mixture over the raspberry jelly in the loaf pan. Level out and drop the pan a few times. Freeze for about 5 minutes while working on the next steps.
[For Dark Chocolate Layer] Add the rest of the chocolate mixture to the remaining cream cheese mixture. Add 1.5 tbsp cocoa powder and beat until well-combined.
Remove the loaf pan from the freezer and make a trench in the centre of the light chocolate layer in the loaf pan, using the handle of a spoon. Spread the mixture removed for the trench over the light chocolate layer on both sides (or eat :-P).
Place the reserved raspberry jelly into a piping bag, then pipe it into the trench. Compress with a spoon if necessary.
Transfer the dark chocolate mixture over the light chocolate layer. Level out and drop the pan a few times.
Chill for 2 - 3 hours, until set.
Invert the loaf pan on a cutting board. Remove the pan and then remove the parchment paper slowly and carefully because the raspberry jelly may be sticking to the parchment paper.
Slice and enjoy! (Let sit until the cheesecake reaches room temperature if you prefer a creamy texture.)
You can actually omit cocoa powder for a creamier texture. That is what I did at my first attempt. Without cocoa powder, however, it will taste a little bit less chocolatey, especially the light chocolate layer. Still scrumptious though.
Per Serving (1/10):
Calories 231 kcal, Protein 4.3 g, Total Fat 22.6 g, Total Carbohydrate 5.8 g, Dietary Fiber 2.0 g, Sugar 2.4 g
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