Low Carb Raspberry Orange Cheesecake

Serves 8-10 Prep Time 10 minutes   Cook Time 40 minutes   Rated:

If you haven’t heard of the LCHF diet yet...(where have you been?) then here you go!

My son the lawyer has started a strict version of this diet on the Anzac day weekend, and in an effort to place the usual decadent dessert in front of him, (his reason to come for dinner in the first place is usually the dessert) I whipped these up. And I don’t mind saying, I was pretty happy with the result. I am not a fan of non-traditional sweeteners...and I could taste a slight after taste, which is where the doTerra Wild Orange Oil came in. It totally transformed the mixture and I don’t mind saying, I could have eaten two...not that you wouldn’t believe that of me any other time right?

I have joined doTerra the company for my own easy access to the culinary essential oils, and should you wish to purchase from me, become a preferred customer or become one of my team members in that business, you can head over to my dedicated website for that HERE.

Needless to say, I am on a mission to produce a LCHF or Banting book (well at least a Low Carb book) and this will probably be the cover shot...just saying. We eat with our eyes as well right? Enjoy.

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Place almonds on a tray and into a cold oven set to 200°C and toast for 10 minutes. Remove. Turn oven down to 180°C. Place a deep dish of water in the base of the oven. (Or if you have a steam oven, preheat temp to 170°C on a combi setting.)


Place almonds into Thermomix bowl with salt, 1 tsp of the vanilla and melted butter. Blend 10-15 sec/speed 8.


Scrape down and repeat if mixture is not clumping together. Press into 9 individual tins with removable bases. (I have a 12 hole tin, but only used 9 for this quantity.


Bake 8 minutes. Remove tray and cool.


Meanwhile make the cheesecake filling by placing cheese, Natvia, eggs, wild orange oil, orange zest and remaining vanilla into clean and dry Thermomix bowl. Blend 20 sec/speed 8. Scrape down and blend 10 sec/speed 8. Divide between bases equally.


Place a few raspberries on top and swirl through using a toothpick or similar. Cook for 30 minutes until risen and just wobbly in centre.


Remove and cool completely before serving with extra raspberries and some cream or mascarpone.

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