RASPBERRY CHEESECAKES

Preheat oven to 350 degrees

In stand mixer, blend until smooth and creamy

2 blocks room temp CREAM CHEESE

8 oz room temp MASCARPONE

1/2 cup room temp SOUR CREAM

2 EGGS (room temp)

1 tsp VANILLA BEAN PASTE

1 cup ALLULOSE

pinch of SALT

Spray pan/pans

Bake cheesecake 25-30 minutes until center is slightly jiggly

turn off oven, crack door open slightly and slow cook for another 45-60 minutes

Cool on counter until room temp, then fridge for 4 hours or overnight

top with CHOC ZERO RASPBERRY JAM and CANDIED PECANS

(roast pecans in skillet with butter and monk fruit brown sugar 3-5 minutes, pour out onto parchment paper, salt and cool)

WHIPPED CREAM optional (heavy cream, vanilla and powdered monk fruit whipped)m