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Keto Strawberry Cheesecake

Storage Tips Keto Strawberry Cheesecake
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Indulge guilt-free in this creamy, dreamy Keto Strawberry Cheesecake! Features a crisp almond flour crust, a rich sugar-free cheesecake filling, and a vibrant fresh strawberry topping. The perfect low-carb dessert!

Ingredients

Scale

Crust:

  • 2 cups Blanched Almond Flour (like Wholesome Yum)
  • 1/3 cup Unsalted Butter, melted (measure solid first)
  • 2 tbsp Besti Monk Fruit Allulose Blend
  • 1 tsp Vanilla Extract

Filling:

  • 32 oz Cream Cheese, softened
  • 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend
  • 3 large Eggs
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract

Strawberry Topping:

  • 1.5 lb Fresh Strawberries (Reserve 1 lb halved, chop remaining 0.5 lb)
  • 1/2 cup ChocZero Keto Strawberry Jam
  • 1/2 tbsp Lemon Juice

Instructions

  1. Prep: Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Make Crust: Stir almond flour, melted butter, Besti, and vanilla until combined (dough will be crumbly). Press firmly into the bottom of the prepared pan.
  3. Bake Crust: Bake for 10 minutes until lightly golden. Let cool for 10+ minutes.
  4. Make Filling: Using a hand mixer on low-medium speed, beat softened cream cheese and powdered Besti until fluffy. Beat in eggs one at a time. Mix in lemon juice and vanilla. (Avoid high speed to prevent cracks).
  5. Assemble & Bake: Pour filling over the cooled crust and smooth the top. Bake for 45-55 minutes, until the center is nearly set but still has a slight jiggle. (Optional: Use a water bath for extra crack prevention).
  6. Cool & Chill: Remove from oven. Run a knife around the edge (if needed). Cool completely on the counter, then refrigerate for at least 4 hours, or preferably overnight, until fully set.
  7. Make Topping: In a saucepan, combine chopped strawberries, jam, and lemon juice. Simmer over medium heat for 10 minutes, mashing gently, until sauce forms.
  8. Finish Topping: Stir in the halved strawberries and heat for 2-3 minutes until just softened. Remove from heat and cool completely.
  9. Serve: Carefully remove the springform ring. Spoon some sauce liquid over the cheesecake and arrange strawberry halves on top. Serve remaining sauce alongside slices.

Notes

  • Serving: Delicious plain, or serve with extra sauce, sugar-free whipped cream, or fresh mint.
  • Tips & Tricks:
    • Use room temperature cream cheese & eggs for a smoother filling.
    • Mix filling ingredients on low-medium speed to avoid incorporating too much air (helps prevent cracks).
    • Cool cheesecake gradually (counter then fridge) to minimize cracking.
    • Ensure cheesecake is fully chilled before slicing for the best texture.
  • Storage: Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, freeze well-wrapped individual slices for up to 3 months; thaw overnight in the fridge.

Find it online: https://cakeshungry.com/keto-strawberry-cheesecake/