Vanilla strawberry cheesecake
Looking for the most delicious and good-looking cake your guests have ever seen? Look no further, here’s your recipe for today. And what’s more, it’s even a lot healthier than similar recipes because the sugar is replaced with zero calorie SweetLife Erythritol!
Prep time: 30 minutes
Cook time: 120 minutes
Cooling time: overnight
Servings: 12 pieces
Equipment: 24 cm springform pan, baking parchment, mixer
For the crust
- 45 grams coconut oil
- 50 grams SweetLife Erythritol
- 3 tablespoons SweetLife St. John’s Bread Syrup (a.k.a. Carob Syrup)
- 120 grams ground almonds
- 120 grams flour
- Pinch of salt
- Optional: a splash of milk
For the filling
- 600 grams cream cheese
- 200 ml cream
- 4 eggs
- 1 tablespoon vanilla extract
- 275 grams SweetLife Erythritol
- 50 grams SweetLife St. John’s Bread Syrup
- Pinch of salt
- 400 grams frozen strawberries, thawed
- Fresh strawberries for decoration
- Preheat the oven to 180 degrees Celsius. Line a baking tin with parchment paper.
- Melt the coconut oil in the microwave or in a bowl over a saucepan of boiling water.
- Add the syrup, ground almonds, flour and mix well. Add a splash of milk if it’s looking too dry to combine.
- Transfer the dough to the baking tin and use your fingers to push the dough all the way to the edges. Then use the bottom of a glass to press down on it until the surface is completely even.
- Bake in the oven for 10 minutes. Take it out of the oven and lower the temperature to 160 degrees Celsius.
- Prepare the filling in the meantime. Soften the cream cheese with the mixer. Add the cream, eggs, vanilla extract, syrup, erythritol and a pinch of salt. Mix until combined.
- Slowly poor the filling on top of the base. Add the strawberries and bake for an hour to an hour and a half. It can still be a bit jiggly in the middle.
- Let the cake cool, preferably overnight.
- Top with fresh strawberries and cut into slices.