Individual Cheesecakes with Strawberries
|Low carb cereal flakes||1 1⁄4 Cup (20 tbs)|
|Raw almonds||1⁄2 Cup (8 tbs), lightly toasted|
|Unsalted butter||3 Tablespoon, melted|
|Egg white||1 Large|
|Cream cheese||24 Ounce (3 Packages, 8 Ounce Each, At Room Temperature)|
|Granulated sugar substitute||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated lemon zest||1 Teaspoon|
|Strawberries||1 Pint, hulled and sliced|
1. Heat oven to 350°F.
2. Combine cereal and nuts in a food processor and process until finely ground; add butter and egg white; process until blended. Distribute crumbs evenly over six 4-inch mini springform pans; press to cover bottoms, forming a crust. Bake until just golden, about 13 minutes; don't worry if the crust doesn't look dry. Set on a rack to cool. Reduce oven temperature to 325°F.
3. Meanwhile, combine cream cheese and sugar substitute in a large bowl. Beat with an electric mixer at medium-high speed until creamy, scraping down sides of bowl occasionally. Beat in cream, then reduce speed to medium and beat in eggs, one at a time, until just combined. Stir in zest. Set pans on baking sheet; pour batter into pans. Bake until lightly puffed and just set in center, 21 to 24 minutes. Cool on baking sheet for 15 minutes; transfer to rack and cool completely. Cover with plastic wrap and refrigerate until cold, about 3 hours.
4. When ready to serve, unlock sides of pans. Remove cheesecakes from pans and set on plates. Toss strawberries with brandy, if using, and spoon over cheesecakes.