No-Bake Strawberry Cheesecake with Almond Base
The almond base adds fat and fiber, while cream cheese and cream provide protein and make the filling more filling. Strawberries bring a fresh berry flavor, and gelatin stabilizes the tender layer as it chills. Refrigerate the cheesecake overnight so it slices cleanly.
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Inventory: Blender, Mixer, Oven
556
Servings: 8 (1 serving ≈ 136 gram)
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
For the base, mix almond flour (70 g), egg (50 g), stevia (1 g), 30% sour cream (60 g), starch-free baking powder (4 g), and butter (60 g). Bake at 160°C for about 18 minutes and cool.
Whip cream cheese (300 g), 35% cream (200 g), strawberries (180 g), and stevia (3 g). Soak gelatin (10 g) in water (50 g) for 10 minutes, add hot water (100 g), dissolve without boiling, and mix into the filling.
Pour the filling over the base and refrigerate for 8 hours.
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