Name: Easy Strawberry Cheesecake (Gluten-Free, Keto)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Keto
Ingredients: 1.5 cups almond flour; 1/2 cup flaxmeal; 2 tbsp brown sugar (I used Lakanto Golden); 1 stick butter, unsalted, softened; 1 tbsp cinnamon; 2 cups strawberries, chopped (fresh or frozen); 1 tsp sugar (I used Swerve); 32 oz creamcheese, softened; 1 cup plain 0% fat Greek Yogurt; 1 cup sugar (I used Pyure); 4 eggs, room temperature; 1 tsp vanilla

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I love cheesecake. The simplicity of a cheesecake, the fact that it is easily made gluten-free as well as sugar-free, and lastly, the variety that can be imagined are only a handful of the reasons for it being one of my favourite desserts. And since today is officially National Cheesecake day, I decided it was the perfect day to make an Easy Keto Strawberry Cheesecake!

With strawberries being sold by the flat due to the surplus available, I thought it was time to create a strawberry cheesecake recipe.

Since I have made dozens of different cheesecakes in my life, I decided to attempt to create one that is so simple, yet retaining a certain level of elegance, that even a novice baker could attempt.

How do you make this Easy Keto Strawberry Cheesecake?

Step 1: Prepare the crust

In a medium-size bowl, mix the almond flour, sugar, cinnamon and flax.
Stir everything together and add the softened butter.
Mix everything together and press the mixture firmly along the base and edges of a well-greased springform pan.

Place the crust in a 350 degree preheated oven for about 10-15 minutes or until the edges begin to brown.
Remove the crust from the oven and set aside.

Reduce the oven temperature to 325 degrees F and place a large pan filled with water in the oven on the bottom rack. This will create moisture in the oven that will help prevent your cheesecake from cracking.

Step 2: Prepare the strawberry sauce

In a glass measuring cup, place 2 cups of strawberries (fresh or frozen).
Sprinkle the strawberries with 1 teaspoon of sugar and place the measuring cup in the microwave for about 1 minute or until the strawberries have softened.
Remove the berries from the microwave and using an immersion blender, puree the strawberries.
If you don't have an immersion blender, simply place the berries in a high-speed blender or manually mash them by hand.
Set the strawberry puree to the side to allow to cool slightly.

Step 3: Prepare the cheesecake filling

In a large bowl, add softened cream cheese, greek yogurt and sugar.
Beat on low to medium speed until the cheesecake looks soft and fluffy.
Add 1 egg in at a time making sure not too overbeat the cheesecake.
Finally, add in the vanilla and stir to fully incorporate.

Step 4: Assemble the cheesecake

Pour half of the cheesecake mixture over the crust.
Dollop 1 cup of the strawberry sauce over the mixture.
Run a chopstick, aluminum straw, wooden skewer or knife, throughout the depth of the cheesecake to create a swirl pattern.

Add remaining cream cheese and finish with more dollops of strawberry sauce.

Once again, run a chopstick, aluminum straw, wooden skewer or knife, through the depth of the cheesecake to create swirls.

Step 5: Bake the cheesecake

Place the cheesecake on the middle rack above the water bath.

Bake for 60-70 minutes, checking the water bath every so often.
If the water bath seems to be getting low due to evaporation, carefully add more water.
When the cheesecake is firm but jiggles slightly in the middle, remove it from the oven and cover it with a clean drying cloth.
Let the cheesecake cool completely and then place it in the fridge.
Let the cheesecake sit at least 3 hours or better yet overnight before slicing it into 10-12 pieces.

Tips for preventing this Easy Keto Strawberry Cheesecake top from cracking

Make sure that your springform pan is well greased, especially along the sides. If there is any section that is not well greased, the cheesecake will form a bond to the band and as the cheesecake shrinks away from the sides, cracks will form
Do not overbeat the cream cheese filling. Beating the eggs and cream cheese too vigorously will result in air pockets which will burst when the cheesecake is cooling and result in cracks.
Make sure all your ingredients are at room temperature to allow for easy mixing
Place a large water bath in the oven to create a steam effect to stop the top of the cheesecake from drying out before the cheesecake has been fully cooked.
Remove the cheesecake and drape a cloth over the cheesecake. This will allow the cheesecake to cool at a slower rate as well as retain moisture to help prevent it from cracking.

Substitutions for this Easy Keto Strawberry Cheesecake recipe:

Strawberry Sauce: If you want an even easier way of creating the strawberry puree, simply buy a jar of strawberry jam and use it instead. If the jam seems too thick, place it in a cup and 1 tablespoon of water and place it in the microwave for 10-15 seconds. Stir and if it still seems too thick, add 1 more tablespoon until the desired consistency has been met.

Almond Flour: Easily replace this with regular AP flour for a non-gluten-free version.

Flaxmeal: You can substitute this with almond flour or more AP flour but the crust may not be as crispy.

Smaller Cheesecake: You can make a smaller cheesecake in a 6-inch pan by reducing the cream cheese to 24 oz and reducing the eggs to 3. In general, for every 8 oz of cream cheese, you will use 1 egg when making cheesecake. Also, reduce the sugar by ¼ cup.

Greek Yogurt: You can substitute with sour cream or heavy whipping cream.

If you like this Easy Keto Strawberry Cheesecake recipe, you may also enjoy the following:

Easy and impressive strawberry cheesecake is gluten-free and keto-friendly. Only minutes to make and delicious to eat, cream cheese, egg and yogurt create the smoothest cheesecake ever.

Easy Strawberry Cheesecake (Gluten-Free, Keto)

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Print Recipe

Easy and impressive strawberry cheesecake is gluten-free and keto-friendly. Only minutes to make and delicious to eat, cream cheese, egg and yogurt create the smoothest cheesecake ever.

Total Time: 1 hours 30 minutes
Yield: 12 slices 1x

Instructions

Preheat the oven to 375 degrees F. Grease a 9 inch springform pan well. Combine all the crust ingredients in a medium bowl and mix to combine. Firmly press the mixture along the bottom and up the sides (high enough to cover seam of springform pan). Place in the oven and bake for about 10 minutes or until edges of crust are beginning to brown. Remove crust from oven and set aside.
Fill a large roasting pan with water. Place on bottom rack of oven and turn oven down to 325 degrees F.
Prepare strawberry mixture by placing all the ingredients in a glass measuring cup. Place cup in the microwave for 1 minute or until strawberries begin to soften. Using an immersion blender or high speed blender, puree the strawberries. If mixture seems to thick, add 1 tablespoon of water at a time until desired consistency is achieved. You want a thick, yet pourable consistency. Set strawberry sauce to the side.
In a large mixing bowl, cream the yogurt, creamcheese and sugar until light and fluffy (about 3-5 minutes). Add eggs, one at a time, using the lowest possible speed on your hand held mixer. Once eggs have all been incorporated, add in vanilla.
Pour ⅔ of the cheesecake mixture over the crust. Add 1 cup of the pureed strawberries and run a knife throughout the mixture to create a swirl pattern. Top with remaining cheesecake mixture and gently shake pan to smooth. Add dollops of strawberries (about ¼ cup) over the top and once again, using a sharp object, create a swirl pattern.
Place the cheesecake on the middle rack of the oven, over the water bath. Bake for 60-70 minutes or until center is set but does jiggle slightly.
Allow cheesecake to cool at least 3 hours although overnight in the fridge is best.
Serve slices of cheesecake with remaining strawberry sauce drizzled over top.