Low-licious Cheesecake With Strawberries** Recipe
Low Carb, No Sugar Added and Gluten Free, with Fresh Strawberries. (580 cal)
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Ingredients
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Crust
Filling
Topping & Garnish
Method
Crust
- 1
- 2
Make crust mixture
In a medium bowl combine almond flour, 2 tablespoons powdered erythritol, ground cinnamon and 1/4 teaspoon sea salt. Stir to blend, then add the 3 tablespoons melted unsalted butter and mix until evenly moistened and the mixture holds together when pressed.
- 3
Press and bake crust
Press the crust mixture evenly into the bottom (and slightly up the sides, about 1/4 inch) of the prepared springform pan. Use the bottom of a measuring cup for a compact surface. Bake on the middle rack 10–12 minutes, until lightly golden. Remove from oven and reduce oven temperature to 300°F (150°C). Let crust cool while you prepare the filling.
Filling
- 4
Soften and mix cream cheese
Ensure the 680 g cream cheese is softened to room temperature. In a large bowl or bowl of a stand mixer fitted with the paddle, beat the cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the sides as needed.
- 5
Add sweetener and eggs
With mixer running on low, add the 0.67 cups powdered erythritol gradually, then add the eggs one at a time, mixing until each is incorporated. Mix only until smooth — overbeating incorporates air which can cause cracks.
- 6
Finish filling
Add the 1/2 cup sour cream, 1/3 cup heavy cream, 2 tsp vanilla extract, 1 tablespoon lemon juice and 1/8 tsp sea salt. Mix on low until just combined and smooth, scraping the bowl once. The batter should be creamy and pourable but not runny.
- 7
Prepare water bath and bake
Wrap the outside bottom and up the sides of the springform pan with two layers of heavy-duty foil to prevent water leaks. Pour the filling into the cooled crust and smooth the top. Place the springform in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform. Transfer to oven and bake at 300°F (150°C) for 45–55 minutes — the edges should be set but the center will still have a slight wobble.
- 8
Cool after baking
Turn off the oven, crack the oven door and let the cheesecake sit in the oven for 30 minutes to reduce shock and help prevent cracks. Remove the springform from the water bath, peel off the foil, and place the pan on a wire rack. Run a thin knife around the edge to loosen (this reduces cracking while cooling). Let cool to room temperature (about 30–60 minutes).
Topping & Assembly
- 9
Macerate strawberries
While the cheesecake cools, combine 2 cups sliced strawberries, 1 tablespoon powdered erythritol and 1 teaspoon lemon juice in a bowl. Toss to coat and let sit 10–15 minutes so the berries release a little juice and become glossy.
- 10
Chill the cheesecake
After the cheesecake reaches room temperature, cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set and chilled.
- 11
Release, garnish, and serve
When chilled, remove the springform collar. Transfer cheesecake to a serving plate if desired. Spoon the macerated strawberries and any collected juices over the top, arranging evenly. Garnish with the 8 fresh mint leaves. For clean slices, dip a sharp knife in hot water, wipe dry, and slice between each cut.
