Almond Crusted Strawberry Cheesecake

non-veg non-veg 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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