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–+ servings

Strawberry cheesecake

Contains sweetener and cornflour
Food Freedom Score:

1 protein

1 carb

2 fats

1/2 fruit

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Course Dessert
Servings 6 people or one large one or 6 small ramekins

Ingredients
  

Crust

  • 12 oatcakes
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 6 tbsp butter melted

Topping

  • 16 oz strawberries washed and hulled
  • 2 tbsp cold water
  • 2 1/4 tsp (0.25oz) package unflavoured gelatin
  • 12 oz (678g) cream cheese room temperature
  • 50 g erythritol to taste
  • 6 tbsp cream double or whipping
  • 1 tsp vanilla extract

Instructions
 

  • INSTRUCTIONS
    In a medium bowl, combine the crust ingredients and mix well to combine.
    Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
    Add 12 oz strawberries to a food processor or blender and puree until smooth.
    Add the strawberry puree and cornstarch to a medium to large saucepan and cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
    Turn the heat to medium-low and allow to the strawberry mixture bubble and simmer for 1-2 minutes, then remove from heat, pour into a bowl and set aside to cool on the counter.Add the cold water to a small bowl and sprinkle the powdered gelatin over the water. Let it sit for about 5 minutes.
    Heat the gelatin in 10 second increments, stirring between, until it’s melted and smooth.
    Pour the melted gelatin into the warm strawberry mixture and stir well to combine. Set the mixture aside to cool a little while you work on the rest of the filling.
    In a large mixer bowl, beat the cream cheese and sweetener together until well combined and smooth.In another large mixer bowl, add the heavy whipping cream and vanilla extract.
    Whip on high speed until stiff peaks form. Set aside.Add about 1/3 of the strawberry mixture to the cream cheese mixture and beat until well combined and smooth.
    Add another third of the strawberry mixture and beat until well combined and smooth.
    Add the remaining strawberry mixture and beat until well combined and smooth. The strawberry mixture is added in parts to make sure it’s all incorporated fully without leaving any lumps.
    Carefully fold the whipped cream into the cream cheese/strawberry mixture in two parts until well combined.
    Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
    To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
    Top the cheesecake off with the rest of the strawberries, sliced.Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.