Sour cream cheesecake with raspberries

Base

For the base, mix all the ingredients in a bowl:

• Coconut flakes (40 g);
• Coconut flour (30 g);
• Coconut or butter (50 g);
• Baking powder (1/2 tsp);
• Xanthan gum (1 g, or substitute with an egg, egg white, or 1 tbsp of flax/psyllium seeds).

Then, transfer the resulting mixture into an 18 cm diameter mold lined with parchment paper and smooth the surface.

Place the mold in a preheated oven at 160 °C and bake for 10 minutes.

After that, reduce the temperature to 120 °C and continue baking for another 5–10 minutes.

Once the base is ready, remove it from the oven and let it cool.

Cream

Soak the gelatin (20 g) in 120 ml of cream (33–35%) and let it sit for 20–30 minutes to swell.

After the gelatin has swollen, heat it in a water bath until it completely dissolves, then set aside.

In a separate bowl, whip the chilled cream (280 ml) with the sweetener (2 tbsp) until thick cream forms.

In another bowl, whip the heavy sour cream (360 g) and add it to the whipped cream.

Incorporate the gelatin and vanilla extract (1 tsp) into this mixture, continuing to whip for another 2–3 minutes.

Gently fold in the rinsed raspberries (200 g) into the cream and carefully mix.

Spread the resulting mixture over the cooled base, smooth the surface, and place it in the refrigerator for 4–5 hours to set.

Before serving, decorate the cheesecake with currants (50 g).

Before opening the mold, you can warm it a bit from the outside with a hairdryer to make it easier to remove the cheesecake.