Ingredients you'll need:
Almond flour: 150g
Butter, melted: 70g
Cream cheese, softened: 450g
Sour cream: 120ml
Eggs: 3 large
Allulose granules: 150g
Vanilla extract: 10ml
Strawberries, sliced: 200g
Lemon juice: 15ml
Water: 30ml
Unflavored gelatin: 10g
Instructions:
- Preheat your oven to 160°C (325°F).
- Grease a 9-inch springform pan with butter or line it with parchment paper.
- Crust: In a bowl, mix almond flour and melted butter until combined. Press the mixture into the bottom of the prepared pan.
- Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sour cream, allulose, and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing well after each addition. Pour the filling over the crust.
- Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly open, then refrigerate for at least 4 hours or overnight.
- Strawberry Topping: In a saucepan, combine sliced strawberries, lemon juice, and water.
- Sprinkle gelatin over the mixture and let it sit for 5 minutes.
- Heat the strawberry mixture over low heat until the gelatin dissolves and the strawberries soften, about 5-7 minutes.
- Let the strawberry topping cool slightly, then spread it over the chilled cheesecake.
- Refrigerate the cheesecake for another hour to set the topping.
- Slice and serve chilled, garnished with fresh strawberries if desired.
by Either-League8476