Summary

Ingredients

For the dough:

• 130 g flour, (coconut flour)
• 75 g sweetener, (erythritol)
• 8 dashes sweetener
• 130 g butter
• 1 pinch vanilla pulp
• 2 egg (s)

For covering:

• 250 g ricotta
• 400 g coconut milk
• 700 g cream cheese
• 4 egg (s)
• 40 g puddin powder, (vanilla puddin powder)
• 2 pinches vanilla pulp
• 275 g sweetener, (erythritol)
• 20 dashes sweetener
• 250 g raspberries, (frozen)

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Instructions

1. Heat the oven to 175 ° C. Thaw the raspberries.
2. For the bottom, boil the erythritol with the butter until the erythritol has dissolved. Mix with the coconut flour, stir in 2 eggs, sweetener and vanilla and let cool down briefly. Butter a springform pan and spread the dough in it, making a high edge. Prick the dough with a fork and prebake for five minutes.
3. Mix the custard powder with the vanilla pulp and some cold coconut milk until smooth. Bring the rest of the coconut milk to the boil, add the mixed powder and bring to the boil. Stir in the erythritol until melted. Now stir the cream cheese with the ricotta until smooth and mix with the coconut pudding. Mix in the eggs one by one. Mix in the liquid sweetener. As little air as possible should be worked into the cheese mass, so stir with a spatula rather than a mixer.
4. Spread the cheese mixture on the coconut base. Drain the thawed raspberries well and mash them lightly (if they are very sour, slightly sweet). Place spoon by spoon on the topping and marble it with it.
5. Bake for approx. 70 minutes (cover with aluminum foil if necessary, the cake should take on color). Then switch off the oven and let the cake cool in the oven for at least two hours (this is to prevent it from tearing). Then let it cool in the fridge and don`t cut until the next day.
6. The cheesecake should only be very lightly browned on top and tenderly creamy on the inside.