Baked Strawberry Cheesecake with Berry Layer
Strawberries add fiber and bright berry flavor, while cream cheese, cream, and eggs provide protein and a dense creamy texture. The almond crust makes the cheesecake more satisfying, and agar helps the strawberry layer set.
The recipe uses 150 g of erythritol in total, distributed across the preparation steps.
Melt the butter (150 g). Mix the almond flour (250 g), erythritol (25 g), and salt (1 g), add the butter, press the crust into a 19 cm ring, and chill for 20 minutes.
Beat the cream cheese (500 g), 35% cream (150 g), eggs (100 g), erythritol (75 g), and vanilla (2 g). Cook the strawberries (300 g) with erythritol (50 g) for 5 minutes and blend. Mix agar (10 g) with water (40 g), add it to the strawberries, and cook for 5 more minutes.
Add half the cheese filling, half the strawberry mixture, the remaining cheese filling, and the berry layer. Bake at 130°C for 90 minutes. Cool and refrigerate for 8 hours.
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