Strawberries, with their delightful burst of sweetness and vibrant color, are a joy not just in spring but all year round. Whether you're picking fresh, home-grown berries or opting for store-bought, these keto-friendly fruits are always a treat. And what better way to savor them than by pairing them with cream or cream cheese in a scrumptious Keto Strawberry Cheesecake?
This recipe, while requiring a bit of time and effort, is far from complex. It's the perfect weekend project, where a little bit of love and patience on a Saturday results in a delectable dessert ready to be enjoyed on Sunday. And don't worry if fresh strawberries aren't in season; frozen berries work just as well, ensuring you can indulge in this delightful cheesecake any time of the year.
By the way, have you ever harvested wild strawberries? I think they are gold. I could always have them. Did you know that some Native American tribes coined the term "strawberry moon" for a fool moon in June which signaled the time to harvest ripening wild berries?
Strawberries and cream are the ultimate keto combination
When you have finished the keto strawberry cheesecake all too soon and still have remaining berries, go for any cream and strawberry combination. There are countless keto-friendly options out there! Strawberries and mascarpone, strawberries and whipped cream, strawberries and cheese cream, and whatnot.
And while we are at strawberries, I think a Friday evening will be a nice break from dairy, and a keto frozen strawberry margarita might just come in handy. One margarita. Because we do everything in moderation.
Now, let's get serious and bake some cheesecake!
Creating the Perfect Keto Strawberry Cheesecake: Step-by-Step Guide
The crust:
- Combine ground nuts, butter, egg, sweetener, and dash salt in a food processor. Process until very well combined.
- Let the dough sit in the fridge for 30 minutes, then press it to the greased bottom of a 9-inch springform pan.
- Bake for 12 minutes and set aside to cool.
The vanilla layer:
- Beat cream cheese and butter until smooth. Next, beat in powdered sweetener until well combined.
- Slowly add eggs and mix.
- Add sour cream, heavy cream, lemon zest, and vanilla extract. Beat until the batter is smooth and well combined.
- Pour the batter into the springform pan on top of the prebaked crust.
Bake for 60 - 70 minutes and set aside to cool.
The Strawberry layer:
- Using a blender, blend strawberries, sour cream, sweetener, and soaked gelatine.
- Carefully whisk the strawberry mixture with room temperature cream cheese.
- Pour into the springform pan over the baked and cooled cheesecake.
- Cover and refrigerate for at least 4 hours (overnight recommended).
Enhancing Your Keto Strawberry Cheesecake: Expert Tips for Perfection
To elevate your Keto Strawberry Cheesecake experience, paying attention to the finer details can make all the difference. Here are some essential tips to ensure your cheesecake is nothing short of exquisite:
- Room Temperature Ingredients: For a smooth, lump-free batter, use ingredients at room temperature. Cold cream cheese can lead to a clumpy mixture, which affects the final texture of your cheesecake.
- Flexible Crust Options: The crust is the foundation of your cheesecake, and you have the liberty to choose your preferred nuts. Ground blanched almonds or walnuts are excellent choices, offering both flavor and a satisfying crunch.
- Strawberry Variations: Fresh strawberries are ideal, but if unavailable, frozen strawberries are a great alternative. Just remember to drain any excess water after thawing to maintain the desired consistency of your cheesecake.
- Layering Creatively: For the strawberry layer, you can experiment with either room temperature cream cheese or whipped cream. Each offers a unique texture and richness to the cheesecake.
- Serving Like a Pro: Before unveiling your culinary masterpiece, run a sharp knife around the cheesecake's edges. Gently release the sides of the springform pan to ensure your cheesecake maintains its perfect shape.
- Garnishing with Flair: Crown your cheesecake with fresh strawberries and homemade strawberry sauce for an eye-catching finish. Blend strawberries with a hint of sweetener for a simple sauce. For a thicker sauce, simmer a cup of strawberries, mash them with sweetener and a few drops of lemon juice, and let cool.
By following these tips, your Keto Strawberry Cheesecake will not only be a treat for the palate but also a feast for the eyes, ensuring every slice is as delightful as it is delicious.
Can you have so many strawberries on keto?
Below you will notice that a single slice of the so-called Keto Strawberry Cheesecake contains as much as 7 net carbs! That's a lot for a keto meal for many of you. Well, I say that the cheesecake is so delicious that it is worth having anyway. All you need to do is limit carbs through the rest of the day if you need to be very strict. Myself, I am highly active and very well keto-adapted, and can go up to 50 net carbs a day without jumping out of ketosis.
On the other hand, as a female, my goal hasn't been eternal ketosis. Just letting you know. Jumping in and out, I do very fine keeping my health and hormones in check. Having a healthy carby meal now and then does not trigger migraines or autoimmune symptoms for me. I hope many of you find such pleasures in your low-carb lifestyles.
OK, I can't stand the smell of strawberries without having some! What are you waiting for?
Don't forget to leave a comment below when you try this recipe out!
Recipe
Keto Strawberry Cheesecake
Ingredients
Vanilla layer
- 1 ¼ cup cream cheese - room temperature, approx 10 oz.
- 2 tablespoon butter - room temperature
- ½ cup powdered sweetener
- 2 large eggs
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Strawberry layer
- 1 lb strawberries
- ¼ cup sour cream
- ½ cup cream cheese - room temperature, approx. 4 oz.
- 1 ½ tablespoon powdered gelatin - soaked
- 6 tablespoon sweetener
Instructions
Crust
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- Combine ground nuts, butter, egg, sweetener, and dash salt in a food processor. Process until very well combined.
- Let the dough sit in the fridge for 30 minutes, then press it to the greased bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 12 minutes and set aside to cool.
Vanilla layer
- Preheat the oven to 300°F (150°C).
- In a large bowl, beat cream cheese and butter until smooth. Next, beat in powdered sweetener until well combined.
- Slowly add eggs, one at a time, while beating continuously. Scrape the sides of the bowl as needed.
Add sour cream, heavy cream, lemon zest, and vanilla extract. Beat until the batter is smooth and well combined.
- Pour the batter into the springform pan on top of the prebaked crust.
Bake for 60 - 70 minutes until the vanilla layer is mostly set but can still notice a little jiggle in the center when shaken. Set aside to cool.
Strawberry layer
- Soak and warm up the gelatine according to instructions.
Using a blender, blend together strawberries, sour cream, sweetener, and gelatine.
- In a large bowl, carefully whisk the strawberry mixture with room temperature cream cheese.
- Pour into the springform pan over the baked and cooled cheesecake. If you wish, you can assemble some strawberry slices beforehand.
Cover and refrigerate for at least 4 hours (overnight recommended).
- Before serving, run a sharp knife around the edges of the cake, then release the sides of the springform pan. Enjoy the sweet strawberry delight!
Notes
- Make sure to use room temperature ingredients. If the cream cheese is cold, it will form unwanted clumps when whisked with strawberry mixture.
- For the crust, use any type of nuts you have at hand. I prefer using ground blanched almonds or ground walnuts.
- If you have no fresh strawberries at hand, you can use frozen strawberries. When unfrozen, drain the excess water before blending.
- For the strawberry layer, you can use whipped cream instead of room temperature cream cheese.
- Before serving, run a sharp knife around the edges of the cake, then release the sides of the springform pan.
- Top the cheesecake with strawberries and strawberry sauce. I make the sauce by blending strawberries with a dash of sweetener. If you want the sauce to be thicker, it is a good idea to bring 1 cup strawberries to simmer, then mash them with ¼ cup sweetener and a few drops of lemon juice. Let cool to room temperature before use.
Nutrition
MORE KETO CHEESECAKE RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
Kelly says
Tisa,
I love your recipes, one big problem for me is I'm both lactose intolerant & celiac. Do you think this recipe might work with goat cream cheese and Greek yogurt? I do love cheesecake and miss it terribly. Thanks for all your great work, it makes our lives just a little bit easier, Kelly
Tisa says
Hi, Kelly.
I think goat cream cheese and Greek yogurt are definitely worth a try! Make sure the yogurt has the highest % of fat possible. If you can find a lactose-free sour cream where you are, so much better. But still, I think Gree yogurt should work fine.
Thank you for your kind words and support.
mona says
I have vegetable gelatins sheets how do I use those and what quantity
Tisa says
Hi! 1 Tbsp of gelatin powder usually equals 4 gelatin sheets. The recipe would therefore need 6 gelatin sheets. BUT I don't know what exaclty your vegetable sheets are made of. If they're made of agar, 6 sheets should do. Otherwise, please see the package for more detailed instructions.
Lexi says
If I am using 1.5 T of powdered Beef Gelatin, how much water should I mix it with before addding to strawberry mixture? Ive made this before, was fantastic but I cant reacall what I did with the gelatine, I think I just winged it. So I thought I would ask this time around to make sure, Thanks!
Tisa says
This is a part where you don't need to complicate much. Use enough water to cover the gelatin and then some more. 3 T should do in your case.