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I knew exactly how I wanted to make this strawberry cheesecake and the first time around I used ½ cup strawberries and just blitzed them. But the taste was very bland and you could hardly taste the strawberries at all.
So I redid the recipe using the strawberry sauce here with double the amount of strawberries. However the taste still wasn’t where I wanted and tasted like a very bland strawberry yoghurt.
I was worried about adding more strawberries because I didn’t want to keep upping the carbs and then remembered the Avalanche strawberry drinking powder I had bought and used for my Sugar Free Strawberry Milk Bottles. Just a small amount really upped the strawberry flavour and it turned out tasting much better!
However you can always sub this if you can’t get your hands on it and just go with the real strawberries only! You can also add a bit of pink food colouring to get the colour bolder and brighter.
Strawberry Cheesecake
Ingredients
- 1 ½ cups almond meal
- 2 tbsp cocoa powder
- 5 tbsp sweetener
- 50 g butter, melted
- 500 g cream cheese
- 1 cup thickened cream/heavy whipping cream
- 2 tsp Avalanche sugar free strawberry drinking powder available from Coles, Woolworths and Countdown
- ¼ cup boiling water
- 3 tsp gelatine
- 1 cup frozen strawberries
- 1 tbsp lemon juice
- Optional whipped cream and fresh strawberries to decorate
Instructions
- Combine almond meal, cocoa powder and 1 tablespoon sweetener in a bowl and mix well (I find using fingers best). Add melted butter, mix and then knead through with fingers.
- Grease and line a pie dish. Press in chocolate almond meal to make cheesecake base. Put in the fridge to chill.
- Combine cream cheese and 3 tablespoons sweetener with a stick mixer or similar until smooth. Add cream and combine. Combine gelatine and boiling water and whisk to dissolve. If there are still bits microwave for 30 seconds and whisk again until dissolved. Add to cheesecake mix and mix until combined.
- Place strawberries, remaining sweetener and lemon juice in a small pot on the stove. Heat over high heat and once it starts to boil reduce to a simmer. Simmer, stirring frequently for about 10 minutes so the strawberries start to break down. Blitz smooth and add to cheesecake mixture along with the avalanche strawberry powder. Mix again until well combined.
- Pour strawberry cheesecake mix over chocolate base and chill overnight until firm and set.
- To decorate pipe whipped cream around the edge of the cheesecake and top with halved strawberries.
Notes
Nutrition
Looks yummy 🙂