LCHF Cheesecake with Strawberry Puree

If you are among those who count calories but find it hard or impossible to resist sweets, then this cheesecake is perfect for you, as you can enjoy it without guilt. A crunchy base with cottage cheese cream and wild berry puree - a combination that will delight even the most demanding.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Base

  • 100 g Nuts, almonds

  • 100 g Nuts, almonds

  • 100 g Walnuts

  • 50 g Nuts, almonds, blanched

  • 100 g Sugar, turbinado

  • 150 g Butter, unsalted

Cream

  • 300 g Cheese, cottage cheese

  • 150 g Yogurt, plain, from whole milk

  • 200 ml Sweet cream

  • 150 g Sugar, turbinado

Strawberry puree

  • 250 ml Strawberries

  • 5 spoon Sugar, turbinado

  • 5 g Gelatin powder, unsweetened

Steps

  1. Preheat the oven to 180 degrees Celsius. Line the baking dish with parchment paper.

  2. Mix the nuts with erythritol and quickly knead the butter into the mixture. Crumble the dough and spread it over the baking dish, then bake it in the preheated oven for 15 minutes (until the dough turns golden brown). Let the baked dough cool completely, then crumble it and distribute it into glasses.

  3. Mix the cottage cheese with Greek yogurt and erythritol to form a smooth mixture. Add the sweet cream and mix well to create a thick cream, which you then transfer into a piping bag and pipe onto the base. Let the cream chill in the refrigerator for at least one hour.

  4. Prepare the gelatin according to the instructions on the package. Mix the strawberry puree with erythritol and heat it until it boils.

  5. Dissolve the gelatin in the hot strawberry puree, then let it cool to room temperature. Pour the strawberry puree over the cream.

  6. Chill the dessert thoroughly before serving and decorate as desired.

Nutrition Information (Per 100g)

  • Calories: 376.31 kcal
  • Fat: 26.44 g
    • Saturated Fat: 7.6 g
  • Carbohydrates: 27.26 g
    • Sugars: 22.8 g
  • Protein: 8.92 g
  • Fiber: 2.81 g