Raspberries are the perfect complement to the original cheesecake batter. The hint of lemon and red raspberry make for a fresh summery taste. The crust is made with a moist, buttery, gluten-free flour blend that have small bits of almonds. The almonds give the cheesecake a change of texture that adds to the complexity of the cheesecake. It is topped off with a vanilla creamy icing which balances the sweetness of the cream cheese filling.
Raspberries are the perfect complement to the original cheesecake batter. The hint of lemon and red raspberry makes for a fresh summery taste. The crust is made with a moist, buttery, gluten-free flour blend that have small bits of almonds. The almonds give the cheesecake a change of texture that adds to the complexity of the cheesecake. It is topped off with a vanilla creamy icing which balances the sweetness of the cream cheese filling.
| NET CARB | 3 g |
|---|---|
| Protein | 5 g |
