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Strawberry Cheesecake with Almond Crust (Gluten-Free and Sugar-Free)

By: :Cathy Connally 0 comments
Strawberry Cheesecake with Almond Crust (Gluten-Free and Sugar-Free)
This strawberry cheesecake is not only gluten-free but also sugar-free.  By using Monkfruit (or stevia if monkfruit is unavailable) this cheesecake is great for those looking to cut processed refined sugar from their diet.  Using almond flour for the crust it is also gluten-free, so it will not be a problem for those suffering from celiac disease.

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 4 tbsp butter melted
  • 1 tbsp sugar substitute (Stevia in the Raw) or 1/8 of a teaspoon of Monkfruit

Yoghurt + Light Cream Cheese Cheesecake Filling

  • 1 3/4 cups plain or Greek yoghurt (if using plain yoghurt, drain excess liquid for 1-2 hours first in cheesecloth or a fine sieve)
  • 1/4 cup low-fat Cream Cheese
  • 1/2 cup Stevia in the raw (or sugar)
  • 1 pinch salt
  • 2 eggs
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Cornstarch
  • 1/4 cup strawberries or other fruit pureed in the blender add sweetener for taste and set aside

Instructions

Crust

  1. Preheat oven to 350F or 180C

  2. Mix the almond flour, butter an sugar substitute in a bowl. Spray 8” round light coloured spring form pan with light oil. Press the mixture evenly on the bottom of the pan with your hands until smooth

  3. Bake for 12-15 minutes or until lightly golden brown and slightly pulling away from the sides. Remove the crust from the oven and set aside to cool. (Crust is Inspiration from Mina in Toronto from food.com)

Yoghurt + Light Cream Cheese Cheesecake Filling

  1. Oven should be preheated already to 350F or 180C
  2. In a blender or food processor, combine eggs, stevia, yoghurt, cream cheese and vanilla. Blend until smooth, then add cornstarch 1 Tablespoon at a time, add pinch of salt and blend briefly. Add 1 Tablespoon of cornstarch and blend again.
  3. Pour cheesecake filling into cooled pan with baked crust.

    Optional: Retrieve the strawberry puree. Take a teaspoon and carefully drop several dollops of the puree in several spots on the uncooked cheesecake. Then take a chop stick or wooden skewer sticks and make a circular design inside of each of the fruit dollops until you have a pretty pattern. One way to do this is to rotate the chopstick in a scallop pattern around several times until you see the fruit separate into a nice pattern. Carefully carry to the oven and try not to move it around too much or the pattern may disappear.

  4. Bake for about 35 minutes. When the cheesecake is done it will still move a little but will have a “done” look. The edges of the cake should pull away from the sides of the pan slightly. Do not overbake.
  5. Let cool in the refrigerator lightly covered with foil for 2-3 hours . When you remove the cheesecake from the refrigerator, let sit for 5-10 minutes to warm up slightly. Then gently release the spring form pan. If it cracks a little, do not worry about it. That is normal.
  6. Decorate with fruit or whipped cream as desired.

Recipe Notes

Cheesecake inspired by abakinggirl.com