• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Prep Time
15 mins
chilling time
7 hrs
Total Time
7 hrs 15 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
290 kcal

INGREDIENTS

1x
2x
3x
BASE
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3/4 cup / 75g almond flour or ground almonds
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1/4 cup / 30g coconut flour
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1 tbsp powdered sweetener (So Nourished)
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1/4 / 57g cup butter melted
FILLING
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1.5 cups / 360g cream cheese or mascarpone
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2/3 cup / 120g powdered erythritol
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1 tsp lemon juice
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1 tbsp vanilla extract
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1 cup / 240ml heavy cream / double cream
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5 – 10 drops liquid stevia optional – if you have a sweet tooth!
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3/4 cup / 180g heavy cream / double cream
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1/2 cup / 75g strawberries halved or quartered
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1/3 cup / 40g raspberries
INSTRUCTIONS

BASE
Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.
Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
FILLING
In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.
Fold the cream through the cream cheese with a spatula to combine.
Spoon the filling on top of the base and smooth the top off with a silicone spatula.
Place in the fridge to fully set, about 6 – 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.
Add 3/4 cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.
Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.
Net carbs: 3.8g with cream and berries (2.8g without extra cream and berries)
Serves 12 (7inch baking tin)
Hands on time: 15 minutes. Overall time: 7 – 8 hours depending on chilling length
Storage: Covered in the fridge for up to 5 days or freezer for up to 3 months.
Run a sharp knife along the inside of the cake tin to release the cake before you open the springform or remove the tin.
NUTRITION
Calories: 290kcal
Protein: 4.7g
Fat: 29.2g
Sodium: 152mg
Fiber: 1.5g
Sugar: 3.3g