Low Sugar Strawberry Cheesecake - Low Sugar
The Low Sugar Strawberry Cheesecake is an indulgent yet guilt-free dessert that encapsulates the essence of summer in every bite. With its almond flour crust and rich, creamy filling swirled with fresh strawberry puree, this cheesecake delivers a beautiful marbling effect that's both visually stunning and tempting to the taste buds.
Ingrédients
- 1 1/2 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar substitute
- 16 ounces ounces cream cheese, softened
- 1/2 cup greek yogurt
- 1/4 cup sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberries, pureed
- 1/2 cup fresh strawberries, sliced for topping
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine almond flour, melted butter, and 2 tablespoons of sugar substitute. Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, 1/4 cup of sugar substitute, and vanilla extract, and mix well.
- Add the eggs one at a time, mixing just until combined.
- Gently fold in the pureed strawberries to create a marbled effect.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with fresh strawberry slices and serve chilled.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 10g | Protéines: 7g | Fat: 20g | Sucre: 4g
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