Keto Strawberry Cheesecake Surprise

Updated at: Thu, 17 Aug 2023 02:30:23 GMT

Step 1

•Crust• In a medium bowl, combine the almond flour, cocoa powder and powdered erythritol.

Step 2

Add the melted butter and mix until well combined.

Step 3

Place the 5x3 ring onto a sheet tray lined with parchment paper.

Step 4

Spoon in the crust ingredients and press firmly to make an even crust layer.

Step 5

Freeze for 30 minutes.

Step 6

•Cream Cheese Mixture #1• Soak 5g leaf gelatine sheets in water for 5 mins. Remove and gently wring out excess water and microwave for 10 seconds. Or use 1 teaspoon unflavoured powdered gelatine bloomed in 1 tablespoon of cold water for 5 mins then microwave for 5-10 seconds.

Step 7

In a large mixing bowl (or stand mixer w/ paddle attachment) add the room temperature cream cheese and begin to mix.

Step 8

Add the erythritol and cream the sugar and cheese together.

Step 9

Add the vanilla extract and yogurt and mix to combine.

Step 10

Add the gelatine mixture and combine.

Step 11

In another large mixing bowl add the heavy whipping cream and whisk until soft peaks.

Step 12

Add the cream cheese mixture to the heavy cream you just whisked.

Step 13

Remove the crust from the freezer and place 3/4 C (150g) of the fresh whole strawberries (fat side down with the points sticking straight up) filling the entire base of the crust. 11 or 12 Strawberries or so.

Step 14

Pour half of the cream cheese mixture over the crust/strawberries just till the strawberries are covered.

Step 15

Refrigerate for 3 hours.

Step 16

•Strawberry Purée • In a non reactive pot over medium heat add the chopped fresh strawberries, granulated erythritol and lemon juice.

Step 17

Simmer for about 3 minutes.

Step 18

Remove from heat and using an immersion blender or food processor purée the strawberries.

Step 19

Divide the strawberry purée in half into two separate measuring cups.

Step 20

•Cream Cheese Mixture #2• AFTER 3 HOURS! In a large mixing bowl add 3/4 C heavy whipping cream and whisk until soft peaks.

Step 21

Add one half of the strawberry purée and mix with rubber spatula.

Step 22

Soak 3g leaf gelatine or 1/2 teaspoon powdered gelatine in cold water for 5 mins. Wring excess water and microwave for 10 seconds.

Step 23

Add the gelatine mixture.

Step 24

Add the remaining half of the cream cheese mixture and stir to combine.

Step 25

Remove the first cheesecake/crust 5x3 ring from the refrigerator. Place onto a sheet tray lined with plastic wrap. Using a warm towel wrapped around ring, gently lift ring off the mold.

Step 26

Leave the cheesecake on the sheet tray with the plastic wrap and place the 6x3 ring around it.

Step 27

Pull plastic wrap up and around the entire 6x3 ring to protect any escaping.

Step 28

Pour Cream Cheese Mixture #2 over Cream Cheese Mixture #1.

Step 29

Refrigerate for 30 minutes.

Step 30

•Strawberry Purée/Heavy Cream Topping• AFTER 30 MINUTES! Soak 3g leaf gelatine or 1/2 teaspoon powdered gelatine in cold water for 5 mins. Wring excess water and microwave for 10 seconds.

Step 31

In a mixing bowl add 1/4 C heavy whipping cream and the remaining half of the strawberry purée and mix with a rubber spatula.

Step 32

Add the gelatine mixture and stir to combine.

Step 33

Remove cheesecake from the refrigerator and pour the strawberry/cream topping evenly over the top of the cheesecake.

Step 34

Refrigerate overnight.

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