Ingredients

The following ingredients have 1 Servings
  • 2 cup almond flour (or almond meal/ground almonds (200g))
  • 1/4 cup / 50 g butter (unsalted)
  • 3 tbsp granulated sweetener
  • 1 tsp vanilla extract
  • 16 ounces full fat cream cheese ((450g))
  • 1 cup heavy whipping cream ((240g) double cream)
  • 10 ounces chopped strawberries ((300g/ca 2 cups))
  • 1 sachet gelatine ((12g) and 2 tbsp hot water)
  • 2 tbsp lemon juice
  • grated zest of 1 lemon
  • 6 tbsp powdered sweetener
  • Optional: more strawberries and mint leaves (to decorate)

Instruction

  • Line the base of a springform (20 cm diameter) with parchment paper.
  • Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands.
  • Whip the cream until nice and firm. Set aside.
  • Blend the strawberries until smooth. Set aside.
  • Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
  • Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
  • Pour liquid gelatine into strawberry mix and stir.
  • Add the strawberry mix to the cream cheese mix and blend until combined.
  • Then add the whisked double/heavy cream and briefly blend until just combined.
  • Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.