Gluten-Free Strawberry Cheesecake With Buttery Crust
Strawberry season calls for this incredible gluten-free strawberry cheesecake that's completely sugar-free and keto-friendly! This amazing dessert features a light, buttery almond flour crust topped with a creamy, strawberry-loaded filling that contains no sugar, no gluten, and tastes absolutely divine. With its airy texture and fresh berry flavor, this low-carb cheesecake proves that healthy desserts can be just as satisfying as traditional ones.
Ingredients
Crust
- 4 eggs
- 4 tablespoon allulose
- 4 tablespoon almond flour
- a pinch of orange zest
Filling
- 7 oz (200 g) fresh strawberries (can be slightly adjusted to your liking)
- 14 oz (400 g) cream cheese
- 10.5 oz (300 mL) heavy cream
- 6 tablespoon allulose
- 1 banana
- 7 sheets of gelatin
Decoration
- 1 banana, sliced
- 7 oz (200 g) fresh strawberries, sliced
Instructions
Prepare the crust
- Separate egg whites from yolks.Add ⅔ of the measured amount of allulose to the yolks and whisk until the mixture becomes uniform and light yellow.
- Add orange zest to the yolk mixture, and whisk it in lightly.
- Add almond flour to the yolk mixture, and whisk lightly once again.
- Add egg whites with a pinch of salt in a separate bowl and whisk until the mixture becomes firm (you'll want to catch the moment when the mixture is just becoming firm, don't aim at the super-firm foams just yet!). Then add the remaining ⅓ of allulose and continue whisking until very firm foams.
- Fold the whipped egg whites into the yolk and flour mixture.
- Line your cake mold with parchment paper and smear butter across the bottom and sides of the mold. Preheat the oven to 185°C (365°F).
- Bake the crust for 15-25 minutes (depending on your oven; the crust will become golden brown when ready).
- When ready, remove the crust from the mold, let it cool down, and then place it inside a cake ring that's slightly (approx. 1 cm) larger than the diameter of the crust.
- Layer banana slices on top of the crust. Set aside while you prepare the filling cream.
Prepare the filling cream
- Add cream cheese to a medium-sized bowl. Add allulose. Mix until uniform and creamy.
- Add heavy cream and whisk until firm and creamy mixture.
- Prepare the gelatin sheets as per instructions on the package (make sure to consider the amount of gelatin).
- To prevent lumps, take 2 tbsps of the prepared cream and add them one by one to the melted gelatin while stirring until thoroughly combined. Then add this mixture to the rest of the prepared cream and mix well.
- Pour the mixture into the cake ring on the crust and banana slices. Shake slightly for the mixture to adapt to the shape of the mold and to even out on the top.
- Refrigerate the cake for 5-7 minutes to allow the cake to set slightly.
- Then decorate with fresh strawberries and bananas and return to the fridge to set completely. It's best to leave it overnight.
Video
Notes
- Cream cheese should be at room temperature for the smoothest mixing
- Take time to properly dissolve gelatin and incorporate it to avoid lumps
- When combining ingredients, use a folding motion rather than stirring to maintain the light texture
- Use a sharp knife dipped in warm water for clean slices
- Sprinkle bananas with lemon juice: This will slow the oxidation process and prevent the banana slices used for decoration from browning.
