Net carbs per slice: 22g. Wholesomeyum website says 3g, but I totaled it up on Cronometer for 22g. That's less than half the carbs of a regular cheesecake. Not too shabby!
TIPS on cheesecake preparation and crack prevention here. I also found that this works better in a 10 inch pan. With a 9 incher, I had a lot left over. Alas...I had a lot to snack on! Feeling a bit full right about now...
*To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.
Just like (almost) any other easy cheesecake recipe, you can even make this one ahead and freeze it. (Just make sure it fully cools after you bake it, before freezing.) I love doing that. With this gluten-free cheesecake, I can have a decadent treat on hand anytime.
If you like this, try these pina colada cheesecake cupcakes. Yum!