Individual strawberry cheesecake

Individual sugar-free cheesecakes with an almond base and a creamy cream cheese filling, garnished with fresh strawberries (moderate quantity).

Ingredients

almond flour

melted butter

fresh cheese (Philadelphia type)

eggs

sweetener (erythritol)

fresh strawberries to garnish

Instructions

1. Preheat the oven to 160°C; mix the almond flour and melted butter then pack the mixture into muffin cups to form the base; cook 8–10 minutes and let cool.
2. Whisk the cream cheese with the sweetener then add the eggs one by one to obtain a smooth mixture.
3. Spread the cream over the precooked bases and cook 18–20 minutes until the center is almost set; let cool then refrigerate for at least 2 hours.
4. Decorate each cheesecake with one or two strawberry wedges just before serving to limit the sugar added.

Variants

• Add lemon zest for a fresh note; use sugar-free raspberry coulis in small quantities.

Tips

• Do not oversweeten the filling; the cold firms up the texture of the cheesecake nicely.

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