This gluten-free keto strawberry cheesecake recipe features a creamy vanilla cheesecake base, buttery almond flour crust, and is topped with my quick keto strawberry sauce.
1/4tspXanthan Gumto prevent clumping, you can mix with 2 drops of any neutral oil before adding to the mix
Instructions
Preheat the oven to 350 degrees.
Make the crust
Make the crust by mixing all of the crust ingredients in a food processor or a large mixing bowl.
Add the crust to a foil-wrapped springform pan - I used a 9-inch pan and 8-inch round parchment paper liner and heavy duty foil.
Use a rubber spatula to press the crust in the springform pan evenly.
Bake the crust for 7 minutes. Cooking the crust will prevent it from being soggy.
Make the cheesecake batter
Add all of the ingredients for the cheesecake batter (except the eggs) to a stand mixer. Mix on medium and add 1 egg at a time.
Add water to the bottom of a baking sheet or a large round baking dish - this is the water bath for the cheesecake. I used about 2 cups of water in a 12 inch cast iron skillet.
Place the cheesecake in the water bath.
Bake the cheesecake
Bake for 50-55 minutes, or until the outside of the cheesecake is firm and the center wobbles as if it were a custard. You can start to check for doneness around 45 min mark.
Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 15 minutes.
Allow the cheesecake to cool completely before refrigerating it overnight.
Make the strawberry sauce
Add the strawberries, lemon juice, and sweetener to a saucepan. Cook on medium until the strawberries defrost.
Add the Xanthan gum to the pan (to prevent clumping, mix it with about 2 drops of a neutral oil like olive oil or avocado oil) and continue to cook until a syrup forms. Xanthan gum serves as a thickener and cooks quickly so keep an eye on it. Remove the pan from the heat. Allow the sauce to cool.
Remove the cheesecake from the springform pan. I use a butter knife to release the sides of the cake.
Top the cheesecake with the strawberry sauce before slicing.
Notes
Wrap the springform pan: Wrapping the pan with foil before baking is optional, but it helps to prevent leaks. You can line the inside of the pan or the outside of the pan. I find that it is easier to line the outside of the pan, but both ways work.
Pre-cook the crust: This keto strawberry cheesecake recipe includes pre-cooking the crust for 7 minutes to prevent it from becoming soggy.
Use a water bath for the cake batter: Placing the cake mixture pan in a water bath instead of direct baking keeps the cheesecake from drying.
Check for doneness after 45 minutes: Check whether the cake is ready from the 45-minute mark to avoid overcooking it.
Refrigerate the cake overnight: Keeping the gluten-free strawberry cheesecake in the fridge will help it set fully.
Add neutral oil to the Xanthan gum: Mix the xantham gum with about two drops of olive oil or avocado oil to keep the gum from clumping.
Storage
You can store these in the refrigerator or in the freezer.If you choose to store these in the freezer, then do not top the cheesecakes with sauce. The sauce is easy enough to make so simply make it when you are ready to have cheesecake. You can also freeze these in individual portions.To thaw, refrigerate overnight.
Make Keto Strawberry Cheesecake Bites:
The bake time for cheesecake bites is shorter. You would simply do two things differently:
Add the crust to muffin tins and bake for 3-5 minutes