You are here

Individual Cheesecakes With Strawberries

Diet.Guru's picture
  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)
  Eggs 3 Large
  Grated lemon zest 1 Teaspoon
  Strawberries 1 Pint, hulled and sliced
  Brandy 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Holiday, Party, Healthy
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)