How to make
First, start with the preparation of the almond base. Put all of the ingredients for the almond base in a bowl and mix everything well.
Place the base in a pie tin. Spread out the almond mixture evenly with the back of a spoon or with the help of parchment paper and flatten it.
Bake at 360°F (180°C) for 10 minutes or until it aquires a golden color.
Next up is the preparation of the wild berry stuffing.
Put all of the ingredients in a bowl (without the fruit) and stir, until they're mixed. With the help of a blender you can blend them well.
You can also use a liquidizer or hand mixer.
Pour the cheesecake filling over the baked cheesecake base. Add the berries and mix them gently into the filling. Bake the cheesecake at 360°F (180°C) for 20 minutes or until it's ready in the center. Press the fork in the middle to test it.
It's time to make the raspberry puree. Put the raspberries and sweetener in a small saucepan. Cook them for about 3 minutes on low heat and mash the raspberries well with a fork. Pull it aside and wait for it to cool just before pouring it over the baked cheesecake.
This amazing keto berry cheesecake was created almost by accident, but it is really delicious.
Serve the cheesecake with extra raspberry puree.
