Keto Strawberry Cheesecake

By Trish Rapley - 1st April 2023

Serves 10-12 people

This indulgent rich and creamy keto strawberry cheesecake, is perfectly balanced with a luscious almond meal base.

This delightful dessert features a smooth blend of cream cheese and fresh strawberries, delivering a burst of flavor in every bite. The almond meal crust adds a satisfying crunch, making it an irresistible treat that keeps your low calorie lifestyle on track.

Enjoy a slice of this heavenly cheesecake guilt-free!

For the Crust:

2 - 3 cups of almond meal

120g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

¾ cup sugar replacement

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

1 lemon - for zest & juice

2 tablespoons strawberry flavouring

For the Puree:

2 punnets strawberries

2 tablespoons of sugar replacement

1 tablespoon lemon juice or half a lemon squeezed

For Decoration:

1 punnet of strawberries

½ bunch mint

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream I like to place

my mixing bowl into the freezer. It helps whip it up well but firm too!

For the sugar replacement, I use "Whole Earth Stevia Sugar Replacement"

Either blend or crush your strawberries then put them through a strainer to remove pulp for the strawberry sauce.

I add flavouring to most of my cheesecake it helps amplify the flavours giving them that perfect taste!

Method:

Prepare the Crust:

Preheat oven to 160°C
Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Either in the microwave or on a stovetop melt the butter.
Pour the almond meal into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the oven and cook for 10 mins, set aside and let cool.

Prepare the Strawberry Puree:

Puree the strawberries in a food processor and press them through a fine-mesh sieve to remove their seeds.
Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
Adjust the sweetness to the desired amount by adding additional sugar replacement.
Set aside and allow to cool completely.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
Add the strawberry puree and strawberry flavouring - remember to taste as you add so you get the desired strawberry flavour.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Pour the cheesecake filling into the baking tin and level it out by smoothing it with a spatula.
Place in the fridge either for 6-8 hours or overnight to set.