Strawberry Cream Cheesecake (LCHF)

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.

Filling from www.lowcarbisland.com

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.

Topping from www.lowcarbisland.com

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)