Keto shortbread cheesecake bars with raspberry sauce



Shortbread crust
1 package of Keto candy girl shortbread mix. Prepare mix as directed and place in an 8x8 dish and bake 325° for 15 min or until crust is just set. Remove from oven. LEAVE OVEN ON 325°

Cheesecake filling: Two 8oz blocks of softened cream cheese, two eggs, 1/2c sour cream, 1tsp vanilla extract, 3/4c powdered sugar substitute. Beat cream cheese, vanilla, sugar and sour cream together with a mixer until smooth. Add eggs and beat until combined.

Pour cream cheese mixture over the crust evenly. Smooth out any bumps with a spatula. Take a large 9x13 dish and place HOT water in it, about an inch. Now take your cheesecake pan and place it gently into the pan with the water- this creates a water bath and helps with the cheesecake not cracking.

Bake at 325° for 30-40 min. Turn oven off and let cheesecake rest in there for 10 min. Remove from oven, let it cool down then into the fridge for at least 8 hours.

Raspberry sauce: 2 cups fresh or frozen raspberries, 1/4 granulated sugar, 1/2 lemon squeezed. Add all ingredients to a small sauce pan and cook over medium heat smashing the berries as they cook. Let sauce cook for about 10 min or until your desired thickness. Once sauce is thick take off heat and blend until smooth. Strain sauce over a fine mesh sieve or cheesecloth to remove all the seeds. Serve over cheesecake.