Gluten Free| Low GI|Grain Free|Low Carb|Naturally Sweetened
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| For the Crust | |||
| Almonds | ¾ Cup powdered, ¾ Cup crumbled | <20 | Very Low |
| Coconut Sugar | 3 Tbsp. | <50 | Low |
| Salt | A pinch | 0 | Nil |
| Butter | 3 Tbsp., melted | 0 | Nil |
| Cinnamon | ¼ Tsp. | <5 | Negligible |
| For the Filling | |||
| Cream Cheese, full fat | 900g | 0 | Nil |
| Sour Cream, full fat | 1 Cup | 0 | Nil |
| Coconut Sugar | 1 Cup | <50 | Low |
| Eggs | 4 | <5 | Negligible |
| Vanilla Extract | ½ Tsp. | <10 | Negligible |
| For the Strawberry Sauce & Topping | |||
| Strawberries | 1 Cup, hulled & chopped | <50 | Low |
| Lemon Juice | 2 Tsp. | 0 | Nil |
| Coconut Sugar | 2 Tbsp. | <50 | Low |
| Strawberries (Topping) | 500g, hulled and sliced | <50 | Low |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Preheat oven to 150-degree Celsius. Use a springform pan or a baking pan and line the bottom with parchment/baking paper.
- In a food processor grind the ¾ Cup of almonds into fine powder and the other ¾ Cup should be ground coarse.
- Combine the ingredients for the crust thoroughly and press into the prepared pan. Bake at 150-degrees Celsius for 10 mins and remove from the oven.
- For the filling- mix the cream cheese, coconut sugar and vanilla exract with a mixer until blended. Add the sour cream and continue blending till smooth consistency. Add the eggs 1 at a time and blend on low.
- Pour onto baked crust and spread it evenly.
- Follow these steps to ensure the cake comes out crack free- wrap the bottom of the pan in foil and place it in a larger pan. Fill it half way with warm water to make a water bath.
- Place the pan into the oven and bake for 65-70 mins.
- Meanwhile prepare the strawberry sauce- in a food processor, blend 1 Cup strawberries, coconut sugar and lemon until smooth. Transfer mixture to a bowl and refrigerate.
- Once baked remove the cheesecake and let it sit undisturbed for 50 mins at room temperature. Remove from the water bath.
- Run a knife or spatula around the sides to remove the rim of the cake.
- Refrigerate for 4 hours or overnight.
- When ready to serve, top the cheesecake with the strawberry sauce and sliced 500g of strawberries.
- ENJOY!
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