Wow this Cheesecake with Strawberry Glaze is a doozie! I licked the plate after the adventure I had making this. What a show stopper too. I’m not someone who bakes often, and throughout my foibles, standing in the kitchen looking dazed and confused a lot, I am beyond ecstatic at how this turned out. So is my belly!! The Strawberry Glaze is made with erythritol and is sugar free, aside from the natural sweetness of the berries that soaked in lemon juice on the stove. I used arrowroot powder to thicken the glaze. Guess who tried to lick that saucepan?
I’ll begin by telling you that this was an adventure in baking for me. This cheesecake can be made full-on Keto as well if you use Monkfruit Powder versus organic powdered sugar. The crust is made out of almond flour, butter, and powdered sugar which doesn’t need to bake prior to pouring the luscious cheesecake ingredients into. Waiting for this thing to chill after babysitting it from the oven, to the counter, to the refrigerator was excruciatingly hard on my patience meter. Patience, to me, is a waste of time. Haha. Regardless of this being something that will take you an afternoon (or a morning) to prepare, it is worth the mouthfuls of pleasure in each tantalizing bite. I made the Strawberry Glaze the following day, after the Cheesecake had all night to chill. Follow along to see my ridiculous, 2-day adventure in baking….there is a lot of waiting around time…
I used parchment paper to line the base of the 10″ Springform Pan, and buttered the inside edges of the pan as well.
This was the easiest part….you just need almond flour, some type of powdered sweetener/sugar (I used organic powdered sugar, but powdered Monkfruit Sweetener with Erythritol would work), melted butter, and cinnamon. Organic powdered sugar does not have cornstarch in it, which is why you see some white lumps in my butter almond crust mix. They don’t matter.
Press the butter almond crust into the base of your 10″ springform pan, going up the edges as much as you can. I wouldn’t go too thin on the sides. Again, the lumps from the organic powdered sugar will not affect how wonderfully tasty this crust is!
Yes, I’m insane and used my handheld immersion blender to whip the cream cheese after it sat out on the counter for over 2 hours to soften. I would not recommend, but it worked in a pinch! It’s time I went and bought this cute little red handheld mixer in order to be a proper baker. The handle just got a little hot after awhile so I had to give it breaks, hahaha. All of these cheesecake ingredients for this need to sit out at room temperature for at least 2 HOURS. At least 2 hours. I really wanted to cheat and put the cream cheese in the microwave for a minute, but that is a bad idea. No cheating.
Then, once you add the eggs, vanilla, and finally sour cream to this mix it gets easier to blend together, and you don’t want to overmix at this point. Whip it good, but not super good.
Pour that cheesy mix into the springform pan and drop it in the oven for 50 minutes. Get ready to babysit this bad boy for awhile. It’s testy.
Ooooh yeah look at the browned edges on this mad man cheesecake! You want the middle to still be jiggly when you remove it from the oven session. This baby bakes for 50 minutes, and then sits in the oven with the door open a bit for another 30 minutes. Babysitting a cheesecake is time consuming, so grab a book!
Run a paring knife around the circumference of the edges so that when you drop the bottom of the pan out, nothing sticks. THEN, it needs to sit on the countertop for an hour before you put it in the refrigerator, loosely covered in plastic wrap for at least 8 hours. I kept it in there overnight. I needed a break.
Moving on to the Strawberry Glaze, which will make your kitchen smell amazingly fruity! Simmer in water, lemon juice, Erythritol, and Liquid Stevia for 10 minutes before adding the Arrowroot Powder.
NOW we are ready to slice this Low Carb Cheesecake and drizzle heavily with the Strawberry Glaze. Exquisite eating!
Low Carb Cheesecake with Strawberry Glaze
- April 24, 2021
- 12 hr
- Print this
- Almond Butter Crust
- 1 1/2 C almond flour
- 1/4 C powdered sweetener
- 1 tsp cinammon
- 6 T butter, melted
- Cheesecake Filling
- 6 8oz packages cream cheese, room temp
- 2 C powdered sweetener
- 5 large eggs, room temp
- 1/2 cup sour cream, room temp
- 1 T vanilla
- Strawberry Glaze
- 3 C fresh strawberries, quartered
- 9 T water
- 1 1/2 T lemon juice, fresh squeezed
- 3 T erythritol
- 1/4 tsp liquid stevia
- 3 T arrowroot powder
- Step 1
- Almond Butter Crust: Put ingredients in a bowl, blend together, then add melted butter. Smear onto parchment paper lined springform pan bottom, working it up the edges as much as you can. Not too thin on the edges. Chill for 20 minutes.
- Step 2
- Cheesecake Filling: Preheat oven to 325 degrees F. Adjust rack to be in the center. Beat cream cheese in a large mixing bowl with handheld mixer until it is fluffy. Add organic powdered sugar (or Monkfruit Powder with Erythritol) a little at a time. Add eggs, one at a time. Add vanilla and sour cream, and mix until just blended. Pour into chilled Almond Butter Crust and bake on center rack for 50 minutes.Open oven door slightly, and let sit for 30 minutes. Remove from oven and let sit on the counter for another hour. Loosely cover with plastic wrap and refrigerate for 8 hours, or overnight.
- Step 3
- Strawberry Glaze: Place strawberries, lemon juice, water, and erythritol in a saucepan. Simmer for 10 minutes over medium heat. Add arrowroot powder, 1 T at a time, stirring to blend. Let simmer on low heat for 5 minutes, or until liquid has thickened.
- Step 4
- Slice cheesecake into 12 pieces, top with strawberry glaze, and EAT!
Song for the Prep: Cake by The B-52s
Take a little nip, take a little sip, take a little more! Let it drip down the sides, who cares! Dump, dump the batter…..
Recipe for the Low Carb Cheesecake comes from Low Carb with Jennifer and the Strawberry Glaze comes from Keto Connect.