June 23, 2015 1Preheat oven to 325 degrees F for 5 minutes. Grease and flour a baking tin.
2Prepare the crust by mixing the wholemeal flour, plain flour, desiccated coconut, salt, vanilla, butter, erythritol, and stevia in a bowl. Spread in cake tin and gently press down the crust. Bake in oven for 15-20 minutes.
3In mixing bowl, beat the cottage cheese. Add erythritol, stevia, vanilla extract and eggs to the mix and beat well. Add sour cream and continue beating.
4Pour the batter into the cake tin with crust. Place the cake tin in a roasting pan and add 2 cups of boiling water in the roasting pan. Bake for 80-90 minutes.
5Allow the cake to cool on counter for at least an hour. Place the cake in the refrigerator for 4-6 hours.
6Puree half of the strawberries. Add the puree with 2 tbsp water in pan and bring to a boil. Add the strawberry slices and erythritol to the pan and turn off the heat. Let cool. Spread the topping over the cheesecake.
7Cut the cake in slices and serve. Crust
2 tbsp. erythritol
½ tsp. stevia
Cake filling
¼ cup erythritol
1 ½ tsp stevia
Strawberry topping
2 tbsp.erythritol
Sugar Free Strawberry Cheesecake
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Directions
Ingredients
Recipe Walkthrough (With Pictures)
PLEASE NOTE: All cake ingredients need to be at room temperature.
Add the flours to the mixing bowl
Add desiccated coconut to the flours.
Add salt to the mix.
Add vanilla extract to the mix
Add butter to the mix
Add the erythritol and stevia to the mix.
Combine ingredients well. Spread the mix in a greased cake tin gently pressing down the crust. Bake in oven for 15-20 minutes.
Add cottage cheese to a bowl.
Beat the cheese with a hand mixer for 10 seconds.
Add the erythritol and stevia to the mix.
Add vanilla extract to the mix.
Add eggs to the mix. Beat with a hand mixer until smooth.
Add sour cream and mix well.
Pour the batter into the cake tin with crust.
Place the cake tin in a roasting pan and add 2 cups of boiling water in the roasting pan.
Bake for 80-90 minutes at 325 degrees F. Allow the cake to cool down for at least an hour on the counter. Place the cake in the refrigerator for 4-6 hours.
Puree half of the strawberries and heat them in a pan with 2 tbsp water.
Add erythritol to the strawberry mix.
Add the remaining strawberry slices to the mix.
Turn off the heat and allow it to cool.
Take the cake out of the spring form tin once cooled.
Spread the topping over the cheesecake. Cool in the refrigerator for 2-3 hours.
Cut the cake in slices and serve.
