Ingredients
Crust
- 1 recipe Gluten Free Chocolate Tart Crust Almond Flour Tart Shell https://bakedlean.com/gluten-free-chocolate-tart-crust-almond-flour-tart-shell/
Cheesecake Filling
- 16 oz low-fat cream cheese softened
- 4 large eggs
- 0.75 cup Monk Fruit Sweetener granular 1:1 substitute
- 1 cup strawberry Greek yogurt
- 62 g vanilla protein powder Whey/Casein blend like PE Science
- 1 tsp vanilla extract
- 1 pinch salt
Zero Sugar Strawberry Sauce
- 2 cups strawberries fresh, chopped
- 0.25 cup Monk Fruit Sweetener
- 1 tbsp cornstarch
- 1 tbsp cold water for slurry
Method
- Preheat the oven to 325°F (163°C). Place your prepared Chocolate Almond Gluten-Free Tart Shell into a 9-inch springform pan.
- In a large mixing bowl using your Stand Mixer, beat the softened low-fat cream cheese on medium speed until it is completely smooth and creamy.
- Add the Monk Fruit Sweetener and vanilla protein powder. Mix on low speed until completely combined and smooth, scraping down the sides.
- Add the eggs one at a time, mixing gently on low speed after each addition until just combined.
- Add the strawberry Greek yogurt, vanilla extract, and a pinch of salt. Mix just until the batter is smooth and evenly combined throughout.
- Pour the cheesecake filling directly into your prepared tart shell and smooth the top gently with a spatula.
- Bake for 45 to 50 minutes. You are looking for the edges to be completely set while the center two inches still have a slight jiggle when you tap the pan.
- Turn off the oven, crack the oven door slightly, and let the cheesecake sit inside for 20 to 30 minutes to cool slowly. Remove from the oven and cool completely, then refrigerate for at least 6 hours.
- To make the sauce, add the chopped strawberries and monk fruit to a heavy bottom saucepan over medium heat. Cook for 5-7 minutes until the berries break down and release their juices.
- Whisk the cornstarch and cold water together in a small bowl to make a slurry. Pour into the simmering strawberries and stir constantly for 1-2 minutes until thick and glossy. Let cool completely.
- Remove the springform ring from the chilled cheesecake, pour the cooled strawberry sauce over the top, slice, and serve.
Nutrition
Notes
Tip: Make sure all refrigerated ingredients are close to room temperature before mixing to achieve the smoothest texture possible.