Keto Strawberry Cheesecake

Do you like cheesecake? Then you’ve come to the right place, because what could be better than combining these delicious red berries with our favorite Keto Strawberry Cheesecake? The challenge with the classic low-carb cheesecake with a delicious short-crust pie base is that the base is delicious and the mass stays in shape even without the custard powder. I finally made it and I have the recipe for you today!

Keto Strawberry Cheesecake

Ingredients for Keto Strawberry Cheesecake:

For the base:
180g ground blanched almonds
50g xylitol or erythritol
90g butter

For the cheesecake mixture:
700g cream cheese double cream
200g quark
150g xylitol or erythritol
10g vanilla xylitol or 5 drops of vanilla from Nutriful Flavourdrops
30g potato fibre
2 eggs

For the strawberry topping:
1/2 packet red cake glaze
1 tbsp xylitol or erythritol
80g strawberry puree or sugar-free strawberry jam
45ml water

Instructions:

For the base:
Preheat the oven to 350°F fan oven.

Mix the blanched ground almonds, xylitol or erythritol in a bowl.

Add the butter and knead into a dough.

Pour the dough into a 26cm springform pan and also cover the sides of the springform pan with dough and press down lightly. Only up to half of the rim. The filling then goes a little over the top, just like grandma used to do.

Bake for 10 minutes until the base is golden brown and then remove from the oven.

For the filling:
Meanwhile, mix together room-warm cream cheese, quark and xylitol or erythritol until smooth.

Now add the vanilla xylitol or 5 drops of the Nutriful Vanilledrops, potato fibres and the eggs and mix.

Pour the filling into the base and bake in the oven for 45 minutes.

Remove from the oven and leave to cool in the springform pan.

Then place in the fridge for another 2 hours for the perfect consistency.

For the fruit layer:
Mix the red cake glaze together with xylitol or erythritol

Now put the water and the sugar-free strawberry fruit spread or the strawberry puree (see above) in a saucepan and heat it up.

Then pour in the cake icing mixture, stirring until you have a smooth, glossy mixture

Pour the fruit glaze over the cheesecake and refrigerate for another 15 minutes.

Remove the cake from the springform pan and serve.

The recipe is for a 26cm springform pan. If you want a cheesecake with a diameter of 18-20cm, simply halve the amount.

More Delicious Keto Cake Recipes

Note:

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We would be very happy if you share your thoughts about our recipe with us using the comment field below.

Keto Strawberry Cheesecake
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