Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/3 cup unsalted butter, melted
- 1 tablespoon granulated erythritol (or any preferred sugar substitute)
- 1/2 teaspoon vanilla extract
For the Filling:
- 2 cups fresh strawberries, hulled (plus more for topping)
- 1/4 cup granulated erythritol (adjust to taste, and based on the sweetness of the strawberries)
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder (dissolved in 2 tablespoons warm water)
- 16 ounces cream cheese, softened
- 1 cup heavy cream
Instructions
Prepare the Crust:
- Combine Crust Ingredients: In a bowl, mix together the almond flour, melted butter, erythritol, and vanilla extract until well combined.
- Press into Pan: Transfer the mixture to a 9-inch springform pan. Press firmly into the bottom of the pan to form an even crust. Chill in the refrigerator while preparing the filling.
Make the Strawberry Puree:
- Blend Strawberries: In a blender or food processor, puree the strawberries with lemon juice and erythritol until smooth. Taste and adjust sweetness if necessary.
- Set the Gelatin: Add the dissolved gelatin to the strawberry puree and blend again to combine. Set aside.
Prepare the Filling:
- Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip.
- Mix the Cream Cheese: In another bowl, beat the softened cream cheese until smooth and creamy.
- Combine: Gently fold the whipped cream into the cream cheese. Then, gradually fold in the strawberry puree mixture until the filling is uniform in color.
Assemble the Cheesecake:
- Fill the Crust: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours, or until set. For best results, chill overnight.
Serve:
- Garnish: Before serving, garnish the cheesecake with fresh strawberry slices or whole strawberries.
- Enjoy: Slice and serve the cheesecake cold, straight from the refrigerator.
