Strawberry Cheesecake

Recipe inspired by our original Raspberry Cheesecake recipe.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time4 hrs
Course: Desserts
Keyword: Keto Chow, Raspberry Cheesecake
Keto Chow Flavor: Raspberry Cheesecake
Servings: 12 slices
Calories: 413kcal

Equipment

  • 9-10" Springform Pan

Ingredients

Crust

Cheesecake

Raspberry Topping

  • 1 package sugar free strawberry Jello
  • 1 cup hot water
  • 1/3 cup frozen raspberries
  • 1/2 cup cold water

Whipped Topping

Instructions

  • Recipe is written for a 9-10” springform and makes 12 servings. Use HALF the recipe for a 6” springform.
  • Preheat oven to 350 degrees. Combine melted butter, almond flour, sugar, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball (if your crust is crumbly add more butter).
  • Grease a small cheesecake or springform pan with coconut oil. Press crust firmly into the pan. Bake at 350 degrees for 10-15 minutes or until lightly golden brown.
  • Remove from oven and cool for at least 10 minutes before pouring on the cheesecake filling.
  • Beat softened cream cheese until fluffy. Add vanilla, eggs and sweetener; beat until smooth.
  • Add strawberry Keto Chow and beat until smooth.
  • Mix heavy cream and almond or coconut milk. Pour slowly into cheesecake batter while beating; continue to pour cream mixture until batter becomes the right consistency (batter should run but still be thick). Add more milk if needed.
  • Pour cheesecake batter into pan.
  • When reducing temp, just turn your oven down to 200 degrees and start by cooking an additional 45 min for a 6” springform. Center should jiggle SLIGHTLY when wiggled in oven. It will set completely as it cools.
  • Remove from oven, cool on counter top until cool enough to touch pan before covering with plastic wrap and moving to fridge.
  • While cheesecake is cooling, heat 1 cup of water and frozen strawberries on stove; mash strawberries with a spoon. Add the Jello package to boiling water and remove from heat. Stir and add 1/2 cup of cool water. Cool in fridge until jello is thick but not completely set. Pour thickened Jello on top of cheesecake and continue to cool in refrigerator.
  • Combine cream, sweetener, and vanilla. Either beat ingredients (with electric hand mixer) or blend in blender (I love using the blender--it's quick and easy) beat or blend until thick and stiff. Place cream in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.
  • Cut Cheesecake into 12 slices.
  • Serve, and try not to eat the entire pan!

Notes

NOTES: 
My jello took approx 1 hr to cool in my fridge until it was thick but not set so that I could spoon it on top of the cheesecake. If baked in the oven, there will be a ridge around the edge, and I filled the center. If cooked in an instant pot, there will be no ridge and jello needs to be a bit more set for it to stay.  
This is not a quick recipe. It needs to cook for approx 2 hours between the crust and cheesecake. Plus cooling time for the crust as well as the cheesecake and jello. But it was AMAZINGLY delicious!
 
Nutrition Facts
Strawberry Cheesecake
Amount Per Serving (1 slice)
Calories 413 Calories from Fat 366
% Daily Value*
Fat 40.65g63%
Saturated Fat 20.47g128%
Trans Fat 0.65g
Polyunsaturated Fat 0.91g
Monounsaturated Fat 5.13g
Cholesterol 133.74mg45%
Sodium 270.67mg12%
Potassium 320.25mg9%
Carbohydrates 25.64g9%
Fiber 2.6g11%
Sugar 3.54g4%
Protein 11.63g23%
Vitamin A 1185IU24%
Vitamin C 13.86mg17%
Calcium 180.73mg18%
Iron 1.06mg6%
Sugar Alcohol 16.53g
Net Carbs 6.51g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 413kcal | Carbohydrates: 25.64g | Protein: 11.63g | Fat: 40.65g | Saturated Fat: 20.47g | Polyunsaturated Fat: 0.91g | Monounsaturated Fat: 5.13g | Trans Fat: 0.65g | Cholesterol: 133.74mg | Sodium: 270.67mg | Potassium: 320.25mg | Fiber: 2.6g | Sugar: 3.54g | Vitamin A: 1185IU | Vitamin C: 13.86mg | Calcium: 180.73mg | Iron: 1.06mg | Sugar Alcohol: 16.53g | Net Carbs: 6.51g

Photos by Sarah DeYoung Photography