Ingredients
Units
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For the crust:
- 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
For the Strawberry Sauce:
- 2 cups strawberries, chopped (fresh or frozen)
- 1 tsp sugar (I used Swerve)
For the Cheesecake:
- 32 oz creamcheese, softened
- 1 cup plain 0% fat Greek Yogurt
- 1 cup sugar (I used Pyure)
- 4 eggs, room temperature
- 1 tsp vanilla
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 tbsp 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 2/3 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 1/4 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.
Notes
- See post for substitutions.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 472
- Sugar: 4.2 g
- Fat: 41.8 g
- Carbohydrates: 11.3 g
- Fiber: 2.8 g
- Protein: 12.8 g
