40gof erythritol (1.41 oz) equal to 30g/1.06oz of regular sugar.
1/2lemon pressed ( juice )
100mlheavy cream (3.5 oz)
100graspberries (1/2 cup)( fresh or frozen )
Place your bowl and whisks or batters, you will use for the whipped cream, in the freezer.
Melt the butter in the microwave for 1 minute.
In a bowl, pour in the almond powder and melted butter. Mix well.
Place a cake baking ring on a plate, and pour into the butter and almond powder mixture. Flatten the dough well with a glass so that the dough is compact and at the same level over the entire surface. Set aside in the fridge.
In a large bowl, pour the mascarpone and whisk it well with a whisk for 2 to 4 minutes.
Add the sweetener and juice of half a lemon. Mix well until the mixture is well combined. Set aside.
Remove the bowl and whisk or batters from the freezer. Pour the heavy cream into the bowl and start whipping the cream. After 4 to 5 minutes, the whipped cream is ready.
Gradually add the whipped cream into the mascarpone mixture. Whip it well until everything is well combined.
Finally add the raspberries and mix gently.
Take the cake baking ring out of the fridge and pour in the creamy preparation.
Put it back in the fridge for 12 hours.
After 12 hours, take the cake out of the fridge and wait 15 to 20 minutes before removing the cake ring.
To remove the cake ring, heat the ring by touching it with your hands for a few minutes and start moving the ring gently. Then, gently slide it up to remove it from the cheesecake.
You can set the cheesecake aside in the fridge until you taste it.