Strawberry
Cream Cheesecake
(SERVES 24)
1)
Butter cookie Crust:
Ingredients:
•
2 cups
almond meal
•
4
tablespoons salted melted butter
•
4
tablespoons granulated Splenda
Directions:
Heat oven to 350’F (200’C).
Mix and press in deep dish pie pan and bake for 12
minutes.
Crust from: divas_lowcarb_kitchen on Instagram
Amount per Serving: Calories 64, Fat 6 g, Sodium 14 mg,
Potassium 57 mg, Carbohydrate 1 g (Fiber 1 g)
2) Filling:
Ingredients:
• 500gm Cream
Cheese at room temp
• 300ml Pure
Cream
• 2 Teaspoons
Strawberry Extract
• 2 Teaspoons
Gelatine Powder
• 1/3 Cup
Boiling Water
• 1 Teaspoon
Vanilla Extract
• 1/3 Cup
Xylitol
• 1/2
Teaspoon Pink Food Colouring
Directions:
In a mug
place the gelatine powder and boiling water and stir to dissolve. Set aside for
ten minutes.
In an
electric mixer, whip the cream until it's light & thick then set aside.
Next whip/beat the cream cheese, xylitol and vanilla until well combined and
fluffy. Add the cream to the cream cheese & gelatine then mix on high until
it's well combined.
Remove half
of the filling to a bowl and set aside. To the remaining half add the
Strawberry extract and pink colouring. Mix to combine.
Fill your
crust with the strawberry cream mix first and smooth flat then add your vanilla
cream layer and smooth again. Cover in cling wrap and refrigerate for an hour
to begin setting.
Amount per Serving: Calories 89, Fat 8 g, Sodium 71
mg, Potassium 0 mg, Carbohydrate 5 g (Fiber 0 g)
3)
Topping
Ingredients:
• 250gm Fresh
Strawberries
• 250ml
Boiling Water
• 1 Tablespoon
Xylitol
• 2 Teaspoons
Gelatine Powder
Directions:
Slice most
of the strawberries in half and arrange as desired on top the cheesecake. Dice
a few remaining strawberries and place in a small saucepan with the boiling
water and simmer for 5mins. Strain the strawberry liquid discarding the pulp
and add gelatine powder. Stir to dissolve. Spoon all the jelly mix over the
cheesecake coating each strawberry slice as you do.
Place in
fridge overnight to set then serve with a generous helping of double cream.
Amount per Serving: Calories 6, Fat 0 g, Sodium 1 mg,
Potassium 16 mg, Carbohydrate 1 g (Fiber 0 g)
Total Amount per Serving: Calories 206, Fat 18 g,
Sodium 89 mg, Potassium 17 mg, Carbohydrate 8 g (Fiber 1 g)