A creamy, low-sugar cheesecake made with love for someone who deserved something special. “Raspberry Romance—a tender take on tradition. No refined sugar, no compromise on love.”
This cheesecake was made with someone dear in mind—someone who loves a good dessert but doesn’t care for things overly sweet. I wanted to craft something indulgent yet balanced, with all the richness of a classic New York cheesecake but none of the sugar overload. The result? A rustic New York-style cheesecake that brings together a velvety almond flour crust, a delicately sweetened cream cheese filling, and a tart raspberry curd that adds a pop of brightness on top. It’s the kind of dessert that feels like a warm hug wrapped in a linen napkin—farmhouse charm with just a touch of New York sophistication.
Almond Flour Crust
A nutty, buttery base that melts in your mouth.
- 170g almond flour
- 1 tsp monk fruit sweetener
- 5 Tbsp (71g) unsalted butter, melted
Cheesecake Filling
Creamy, classic, and perfectly balanced for a low-sugar lifestyle.
- 32 oz (904g) full-fat brick cream cheese, softened
- 4 tsp monk fruit sweetener
- 1 cup (240g) full-fat sour cream, room temp
- 1 tsp pure vanilla extract
- 2 tsp fresh lemon juice
- 3 large eggs, room temp
Homemade Raspberry Curd
Bright, silky, and just the right amount of tart.
- 2 cups frozen raspberries
- Zest of 2 lemons
- 60g (¼ cup) freshly squeezed lemon juice
- 2 tsp monk fruit sweetener (or 190g granulated sugar, if not sugar-free)
- 3 large eggs
- 85g (6 Tbsp) unsalted butter, softened
Instructions
1. Preheat & Prep
Set oven rack to the lower-middle position and preheat to 350°F (177°C).
2. Make the Almond Crust
In a medium bowl, stir almond flour with monk fruit sweetener. Add melted butter and mix until the texture is sandy and cohesive. Press mixture into the bottom and slightly up the sides of a 9–10 inch springform pan using your hand or the flat bottom of a measuring cup.
Bake for 10 minutes, then cool slightly. Place pan on a large sheet of foil and wrap the bottom securely to prepare for the water bath.
3. Mix the Filling
In a large mixing bowl, use a hand mixer on medium-high to beat the cream cheese and monk fruit until smooth, about 2 minutes. Add sour cream, vanilla, and lemon juice; mix until creamy.
Add the eggs one at a time, beating gently just until combined. Don’t overmix—this helps avoid cracking.
4. Bake in a Water Bath
Bring a kettle of water to a boil. Pour cheesecake batter into the crust and smooth the top.
Place springform pan inside a large roasting pan, and carefully pour hot water around it until it reaches 1 inch up the sides.
Bake for 60–70 minutes, until the center is mostly set but slightly jiggly.
Turn the oven off, crack the door, and let the cheesecake rest inside the warm oven for 1 hour. Then remove it, let it cool completely at room temperature, and refrigerate at least 4 hours or overnight.
5. Prepare Raspberry Curd
While the cheesecake chills, set a fine-mesh sieve over a bowl with the softened butter.
In a saucepan over medium-low heat, cook raspberries, lemon zest, and juice until berries burst and mixture is mostly liquid. Strain through the sieve, pressing to extract all the juice.
Rinse the sieve and set it back over the butter bowl. Return raspberry liquid to the saucepan. Stir in sweetener. Whisk in eggs once slightly cooled.
Cook over medium heat, whisking constantly, until the curd thickens and coats the back of a spoon. Pour through the sieve once more, stir to melt the butter, and transfer to a mason jar. Chill before using.
To Serve
Spread or spoon chilled raspberry curd generously over the top of the cheesecake. Garnish with fresh raspberries, a few lemon curls, or even a sprig of mint for a country-chic touch. Slice and serve with love.
This Raspberry Romance New York Cheesecake is thoughtfully crafted to be diabetic-friendly and gluten-free, offering a balanced sweetness that’s never overpowering. Made with simple, honest ingredients, it’s designed for those who appreciate a subtle, natural flavor that reveals itself with every bite. Enjoy this elegant dessert slowly, savoring its quiet charm and wholesome goodness.
Storage Tips
- Cheesecake keeps in the fridge (covered) for up to 5 days.
- Raspberry curd lasts in the fridge for up to a week and freezes beautifully.
- For clean slices, dip your knife in warm water and wipe between cuts.
Nutrition Estimate (1/12 slice):
Based on use of monk fruit sweetener throughout.
- Calories: ~320
- Fat: ~28g
- Net Carbs: ~5g
- Protein: ~7g
A slice of comfort, made to be shared.
Lorena's Kitchen 
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