Strawberry and Chocolate Cheesecake

Prep Time 40 mins       Chill Time 3 hrs

Ingredients

Crust:

1 ¼ cup Ultra fine Almond flour

⅓ cup Unsweetened cocoa powder

⅓ cup  Swerve

3 & 1/2 tbsp Butter, melted

 

Strawberry Filling:

3 cups chopped strawberries

¼  cup and 2 tbsp water, divided

2 tbsp Great Lakes Unflavored Gelatin, Grass fed

1 cup Heavy Whipping Cream

1 tsp Vanilla Extract

16 oz Cream Cheese, softened

¾  cup Swerve, powdered

½  tsp Liquid Stevia

 

Ganache:

⅓ cup butter

2 oz Unsweetened Chocolate Baking Bar

¼  cup Swerve, powdered

½  tsp Vanilla Extract

 

Instructions

Crust:

  1. In a 9-inch spring-form pan, mix together the almond flour, cocoa powder and sweetener.
  2. Stir in the melted butter and mix until thoroughly combined.
  3. Evenly press the crust into the bottom of the pan and set aside.

Strawberry Filling:

  1. In a medium sized pot bring strawberries and ¼  cup of water to a boil over medium high heat.
  2. Once berries start to boil reduce  the heat to low and simmer until strawberries are tender,  about 5 minutes.
  3. Puree the berries in a blender.
  4. In a small bowl, mix together the gelatin and 2 tablespoons water. Let sit  for 1 minute.
  5. Add the gelatin mixture to the strawberry puree and stir until gelatin is completely dissolved. Let mixture continue to cool.
  6. In a large bowl, beat together the heavy whipping cream and vanilla extract until it forms soft peaks. Then Set aside.
  7. In a separate large bowl mix  the cream cheese until smooth then beat in the powdered sweetener until mixed well,Add the Berry puree and beat well
  8. Carefully fold in the heavy whipping cream mixture until combined.
  9. Spread mixture carefully over the crust in the spring-form pan.
  10. Refrigerate at least 3 hours or until set.

 Once set, carefully run a knife around the sides of the pan to loosen and remove the sides.

 Ganache:

  1. In a medium sized pot melt the butter and the unsweetened baking chocolate together, over low heat, stirring until smooth.
  2. Stir in the powdered sweetener and the vanilla extract, mix well.
  3. Let the chocolate mixture cool for about 5 to 10 minutes, until it has thickened but is still pour-able.
  4. Pour over the top of the cheesecake, allowing the chocolate to drip down the sides.

 Let the chocolate on the cheesecake set for 20 minutes before serving

 

As a fun garnish, you could dip a few strawberries into the ganache and let the chocolate set, then place on top of the cheesecake.

 

Makes 16 servings


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