White Chocolate and Roasted Strawberry Cheesecake
White Chocolate and Roasted Strawberry Cheesecake
Hands On Time: 20 minutes
Total Time: 2 hours
Serves: 12
Nutritional Information:
Calories – 413 kcal
Net Carbs – 5.7g
Protein – 7.4g
Fat – 36.5g
The addition of white chocolate to this cheesecake makes it luscious and decadently creamy. By roasting the strawberries, you bring out the deep, sweet flavor – as well as creating a delicious sweet sauce for drizzling over.
Enjoy!
INGREDIENTS:
Crust:
7 ounces of almond flour
2 ounces of Sukrin Monk Fruit
3 ounces of butter, measured solid and then melted
Filling:
8 ounces of cream cheese – at room temperature to avoid lumps
8 ounces of mascarpone
¼ cup of heavy cream
2 ounces of Sukrin Monk Fruit
½ teaspoon of vanilla
8 ounces of sugar-free white chocolate baking chips
Berries:
6 ounces of strawberries, halved
1 teaspoon of Sukrin Monk Fruit
¼ teaspoon of vanilla
METHOD:
Pre-heat oven to 350° F
Place almond flour and sweetener in a bowl and add the melted butter.
Mix until combined.
Grease a 9-inch springform pan.
Using the back of a spoon and your fingertips, press the crust mixture firmly into the base of the tin and partly up the sides.
Prick base with a fork and bake for 15 minutes.
Remove from oven, leaving oven turned on, and leave crust to cool for half an hour.
Halve your strawberries and place in a bowl with the Sukrin Monk Fruit and vanilla, tossing until berries are well coated.
Tip out onto a lined baking tray and spread into a single layer.
Bake for 15 to 20 minutes, until softened and juicy.
Remove and set aside to cool.
Roughly chop your chocolate into small pieces and place in a bowl over barely simmering water to melt, stirring occasionally.
Once melted, remove from heat but watch to make sure it doesn’t start to set – if it does, set it over the warmth of the water for a couple of minutes.
In your mixer bowl, place the cream cheese, mascarpone, Sukrin Monk Fruit and vanilla and beat until soft and fluffy.
Add the cream and the warm chocolate and beat on high until smooth and creamy.
Divide your strawberries in half. Pass one half through a mesh sieve until smooth and seed free, if desired. Otherwise just give them a blitz in a processor until smooth.
Pour your cheesecake filling into the prepared tin and dollop the berry puree on top.
Use the tip of a knife to swirl the berry puree.
Chill for 1 hour until set.
Serve with roasted berries on top and a drizzle of the sweet roasted juices.
Store, covered, in the fridge for up to four days. Please note that the crust will soften.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.
