Individual strawberry cheesecake

Individual sugar-free cheesecakes with an almond base and a creamy cream cheese filling, garnished with fresh strawberries (moderate quantity).

Vegan Gluten-Free Low-Carb
schedule Prep (min)
20
whatshot Cook (min)
25
timer Total (min)
45
account_circle Servings
6
320 kcal
Par portion
28.0 g
Lipides
6.0 g
Protéines
4.0 g
Glucides nets
Ingredients
almond flour almond flour
melted butter melted butter
fresh cheese (Philadelphia type) fresh cheese (Philadelphia type)
eggs eggs
sweetener (erythritol) sweetener (erythritol)
fresh strawberries to garnish fresh strawberries to garnish
Instructions
  1. Preheat the oven to 160°C; mix the almond flour and melted butter then pack the mixture into muffin cups to form the base; cook 8–10 minutes and let cool.
  2. Whisk the cream cheese with the sweetener then add the eggs one by one to obtain a smooth mixture.
  3. Spread the cream over the precooked bases and cook 18–20 minutes until the center is almost set; let cool then refrigerate for at least 2 hours.
  4. Decorate each cheesecake with one or two strawberry wedges just before serving to limit the sugar added.
Variants
  • Add lemon zest for a fresh note; use sugar-free raspberry coulis in small quantities.
Tips
  • Do not oversweeten the filling; the cold firms up the texture of the cheesecake nicely.
FAQ
Yes, freeze without the strawberries, defrost in the refrigerator before serving.
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Soren Bengtsson Denmark

Chef Soren Bengtsson

Denmark

Nordic-Seasonal

Foraged flavors and simple techniques that highlight freshness and texture.

8 Articles 7 Recipes
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