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Raspberry and Hazelnut Cheesecake

Prep Time: 30 minutes
Cook Time: 30 minutes
Author: Angela Coleby
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  • BASE
  • 2 cups 230g hazelnut flour
  • 1/3 cup 76g butter
  • 2 tblspn sugar subsitute
  • 2 x 8oz 448g cream cheese, softened at room temperature
  • 250 ml cream
  • 12 oz 350g fresh/frozen raspberries
  • 1/2 cup sugar substitute
  • 2 eggs


  • Preheat the oven to 180C/350F degrees.
  • Line the bottom of a spring-form cake tin with greaseproof or parchment paper.
  • Melt the butter in a saucepan.
  • Add the hazelnut flour and sugar substitute. Mix thoroughly until the mixture looks like glossy breadcrumbs.
  • Spoon the mixture into the cake tin and use a spoon to spread evenly, pressing the mixture down evenly.
  • Bake in the oven for 15 minutes.
  • Remove from the oven and place in the fridge to cool.
  • Place the cream cheese in a bowl and blend with the sugar substitute. I used a hand blender.
  • Add the eggs and cream and continue to blend until smooth.
  • In a separate bowl or even a jug, use a hand blender to blitz the raspberries until smooth.
  • Add the raspberry mixture to the cream cheese mixture and stir thoroughly until even in colour.
  • Pour over the hazelnut base and bake in the oven for 30-40 minutes until the centre has a slight firmness. (Don't worry about too much wobble).
  • Allow to cool, then place in the fridge overnight.
  • Eat and enjoy!


Nutritional Info per slice - 522 Calories, 50g Fat, 12g Total Carbs, 6g Net Carbs, 6g Fibre, 10g Protein