Sugar-Free Strawberry Cheesecake

105 mins
Serves 12
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Directions

  1. 1Preheat oven to 325°F.
  2. 2Mix almond flour, melted butter, monk fruit, and salt.
  3. 3Press firmly into 9-inch springform pan.
  4. 4Bake 10 minutes, then cool completely.
  5. 5Beat cream cheese and monk fruit until fluffy.
  6. 6Add eggs one at a time, then vanilla, sour cream, and lemon juice.
  7. 7Mix until smooth.
  8. 8Pour filling over cooled crust.
  9. 9Bake 45-50 minutes until edges set but center slightly jiggles.
  10. 10Turn off oven, crack door, and let cool 1 hour inside.
  11. 11Refrigerate cheesecake at least 4 hours or overnight.
  12. 12For topping: Heat strawberries, monk fruit, lemon juice, and vanilla in saucepan over medium heat.
  13. 13Simmer 5-7 minutes until berries soften and release juices.
  14. 14Cool completely.
  15. 15Spread strawberry topping over chilled cheesecake before serving.

Ingredients

  • 1.5 cups almond flour
  • 3 tbsp melted butter
  • 2 tbsp monk fruit sweetener
  • 1 pinch salt
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup monk fruit sweetener
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 0.25 cup sour cream
  • 2 tbsp lemon juice
  • 2 cups fresh strawberries, sliced
  • 2 tbsp monk fruit sweetener
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Equipment

9-inch springform pansaucepan

Tips

  • Use room temperature cream cheese to prevent lumps.
  • Don't overbake; a slight jiggle in the center is perfect.
  • Cool slowly to prevent cracks.
  • Make topping while cheesecake bakes to save time.