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Strawberry Cheesecake

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Prep Time 15 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 50 minutes
Servings 8
Calories 463 kcal

Ingredients
  

For the crust:

  • 1¼ cups finely ground almond flour
  • ¼ cup grass-fed butter melted
  • 1½ T erythritol sweetener
  • ½ t vanilla extract

For the filling:

  • 22 oz full-fat cream cheese softened to room temperature
  • ⅔ cup erythritol sweetener
  • 2 large eggs
  • 2 t lemon juice
  • 1 t vanilla extract

For the topping:

  • 1 lb fresh strawberries half of them crushed, half sliced
  • 3 T lemon juice
  • 3 T erythritol sweetener

Instructions
 

Make the crust:

  • Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
  • In a bowl, combine the almond flour, butter, erythritol sweetener, and vanilla extract and stir until a sticky, crumbly dough forms. Press the dough on the bottom of the springform pan, using your fingers if necessary. Bake for 8 minutes. Remove from the oven and set aside on a wire rack to cool.

Make the filling:

  • In a bowl, with an electric mixer, beat the cream cheese and the erythritol sweetener on low speed for 3 minutes, until fluffy. Add the eggs, one at a time, and beat after each addition. Add the lemon juice and vanilla, and beat to combine. Pour the filling into the springform pan over the crust. Bake for 35 minutes, until the edges are set but the center is still jiggly. Turn the heat off and leave the pan inside the oven until it cools completely. Cover the cheesecake with foil or plastic wrap and place in the refrigerator for at least 4 hours

Make the topping:

  • In a saucepan, add the strawberries, lemon juice, and erythritol sweetener and bring to a boil. Reduce the heat and simmer for about 10 to 15 minutes, until the sauce thickens. Spoon the sauce over the cheesecake before serving.

Nutrition

Calories: 463kcalCarbohydrates: 35gProtein: 10gFat: 43gFiber: 3gSugar: 7g
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