Easy Strawberry Cheesecake
This easy strawberry cheesecake is rich yet light, creamy and fluffy, gluten-free, inspired by Polish-style cheesecake and summers spent picking strawberries. A gorgeous strawberry cheesecake with slowly dripping strawberry sauce, perfect for friends, parties, and Valentine's dessert moments.
Servings: 12
Calories: 209kcal
Equipment
Ingredients
Crust
- 9 oz Gluten-free honey crackers from Simple Mills
- 4 oz Unsalted butter
- 1 Egg
Filling
- 16 oz Farmers cheese
- 8 oz Ricotta
- 8 oz Mascarpone
- 2/3 cup Greek yogurt
- 3/4 cup Allulosse
- 3 tbsp Lemon juice
- 2 tbsp Vanilla extract
- 6 Eggs separated
- 2 tbsp Arrowroot
- pinch salt
Strawberry sauce
- 4 cups Strawberries fresh or frozen
- 3/4 cup Allulosse or coconut sugar
- 2 tbsp Lemon juice
- 1 tbsp Vanilla extract
Instructions
- Preheat the oven to 350°F.2. Put the honey crackers in the food processor and pulse it. Add melted butter and egg. Press the crust into the pan to form a sturdy base. Bake it for 20 minutes.3. Separate yolks and egg whites. 4. Add all the ingredients to the high-speed blender, except the egg whites, and blend until smooth. Transfer it to a large bowl. 5. Beat the egg whites and gently fold them into the cheesecake batter. Pour the butter into the springpan.6. Put the cheesecake in the oven and bake for 55 minutes at 350°F. 7. Turn the oven off and leave the cheesecake inside for 2 hours to cool off.8. Transfer the cheesecake to the fridge and refrigerate overnight, then pour strawberry sauce over it.
Strawberry sauce
- Put all the ingredients into a medium saucepan. 2. Add 1/4 cup of water and cook for 20minutes.3. Strain it through a fine mesh sieve and let it cool.
Nutrition
Calories: 209kcal | Carbohydrates: 3g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 52mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 0.5mg