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Sugar-Free Strawberry Cheesecake Recipe

Cheesecake is a beloved dessert enjoyed by many across the globe, with its rich, creamy texture and delightful flavours. For those seeking a healthier alternative, a sugar-free version can satisfy your cravings without the sugar overload. This sugar-free strawberry cheesecake is not only delicious but also simple to make. Perfect as a light dessert for summer gatherings or an indulgent treat, this recipe utilises fresh strawberries to create a naturally sweet flavour that will leave your taste buds wanting more.

Ingredients

For the Base:

• 200g digestive biscuits (or a gluten-free alternative if desired)
• 100g unsalted butter, melted
• 1 tablespoon sugar substitute (e.g., Stevia or erythritol)

For the Filling:

• 400g cream cheese, softened
• 200ml double cream
• 150g sugar substitute
• 1 teaspoon vanilla extract
• 2 large eggs
• 200g fresh strawberries, pureed

For the Topping:

• 200g fresh strawberries, sliced
• Optional: mint leaves for garnish

Instructions

Step 1: Prepare the Base

1. Preheat your oven to 160°C (140°C fan oven) or 320°F.
2. In a bowl, crush the digestive biscuits until they resemble fine crumbs. This can be done with a rolling pin or in a food processor.
3. Mix the crushed biscuits with the melted butter and sugar substitute until well combined.
4. Press the mixture firmly into the base of a 23cm (9-inch) springform cake tin to create an even layer. Bake in the preheated oven for about 10 minutes. Once done, remove from the oven and allow it to cool.

Step 2: Make the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This helps eliminate any lumps, ensuring a velvety texture for your cheesecake.
2. Add in the double cream, sugar substitute, and vanilla extract. Mix until well combined.
3. Incorporate the eggs one at a time, mixing gently to avoid over-beating.
4. Finally, fold in the strawberry puree, ensuring an even distribution of the fruity flavour throughout the filling.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled biscuit base. Smooth the top with a spatula for an even finish.
2. Bake in the oven for about 45-50 minutes, or until the edges are set but the centre is still slightly wobbly. This will ensure that the cheesecake remains creamy once cooled.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking.

Step 4: Chill and Serve

1. Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight.
2. When ready to serve, remove the cheesecake from the springform tin and decorate the top with the sliced strawberries. For an added touch, garnish with fresh mint leaves.
3. Slice your cheesecake and enjoy this delightful dessert that’s low in sugar but high on flavour!

Tips for Success

• Choice of Sweetener: Depending on your preference for sweetness, adjust the amount of sugar substitute used in the filling. Always taste as you go!
• Serving Suggestions: Serve with a dollop of whipped cream or a scoop of sugar-free ice cream for an extra indulgence.
• Storage: Cover any leftovers with cling film and store them in the fridge. The cheesecake will keep well for up to three days.

Conclusion

This sugar-free strawberry cheesecake is a wonderful way to enjoy a classic dessert without the guilt. The combination of creamy cheesecake and fresh strawberries makes it a refreshing treat that complements any occasion. Whether you are on a low-sugar diet or simply looking to indulge in a healthier dessert, this recipe is sure to impress your guests and tickle your taste buds. Give it a try—you won’t be disappointed!

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