Easy Strawberry Cheesecake

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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.

Prep Time15

Cook Time55

Total Time1 10

Course: Baking, Dessert

Cuisine: European, Polish

Keyword: Easy Strawberry Cheesecake

Servings:

Calories: 209kcal

Equipment

Ingredients

Crust

9 oz Gkuten-free honey crackers from Simple Mills
4 oz Unsalted butter
1 Egg

Filling

16 oz Farmers chesse
8 oz Riccotta
8 oz Mascarpone
2/3 cup Greek yogurt
3/4 cup Allulosse
3 tbsp Lemon juice
2 tbsp Vanilla extract
6 Eggs separted
2 tbsp Arrowroot
pinch salt

Strawberry sauce

4 cups Strwberries fresh or frozen
3/4 cup Allulosse or coconut sugar
2 tbsp Lemon juice
1 tbsp Vanilla extartc

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 teh 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. Add 2 cups of water to the baking sheet and place ot right under the cheesecake.
7. Put the cheesecake in the oven and bake for 55 minutes at 350°F.
8° Turn the oven off and leave the cheesecake inside for 2 hours to cool off.
9. 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