Low Carb White Chocolate Cheesecake With Strawberry Sauce Recipe 465

LOW CARB WHITE CHOCOLATE CHEESECAKE WITH STRAWBERRY SAUCE RECIPE - (4.6/5)

Steps:

• Crust: Preheat oven to 325°F (160°C). In medium bowl, place Gluten-free Bake. In small bowl, combine butter, liquid sweetener and vanilla extract. Pour over dry ingredients and stir to combine well. Spread in 8-inch springform pan. Bake 10 to 12 minutes. Filling: In food processor, process cream cheese. Add liquid sweetener, eggs, erythritol and vanilla extract. Process. Add cocoa butter and process, scraping sides occasionally. Pour over baked crust. Bake in preheated oven 25 to 35 minutes, or until set. Add topping and bake another 10 minutes. Topping: In medium bowl, combine sour cream, liquid sweetener, powdered erythritol and vanilla extract. Strawberry Sauce: In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly. Return to saucepan. Add liquid sweetener and powdered erythritol. Bring to the boil and simmer until sauce has thickened sufficiently. Refrigerate. Serve strawberry sauce poured over individual slices of cheesecake. Helpful Hints: *In small bowl, microwave cocoa butter 3 to 4 minutes, or until melted. Be very careful removing the bowl from the microwave oven as the cocoa butter will be very hot. Yield: 12 or 16 servings 1 serving 269.2/201.9 calories 6.1/4.6 g protein 24.0/18.0 g fat 6.5/4.9 g net carbs

STRAWBERRY WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°F. Spray a 9 inch springform pan with baking nonstick spray. Line the bottom with a 9 inch parchment paper circle. Spray again.
• Blend the graham cracker crumbs in a food processor until a fine crumbs form. Mix the crumbs, melted butter, and brown sugar using a fork.
• Pour crumbs into the springform pan. Use your hands to push the crumbs halfway up the sides of the pan. Use the back of a measuring cup to compact the crust.
• Bake for 12 minutes.
• While the crust bakes, melt the white chocolate. Chop the white chocolate and put in a microwave safe bowl. Heat in the microwave for 30 seconds. Stir. Once it starts to melt, heat in 15 second intervals. Stir well in between each heating interval. Let it cool before using.
• Using a mixer, beat the cream cheese on high speed for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl using a rubber spatula.
• Add in the sour cream, vanilla, salt, and melted white chocolate. Mix on medium until combined and smooth. Add in eggs one a time on low speed. Mix until just combined.
• Pour the cheesecake batter into the pan. Prepare a water bath.
• Water Bath Options1. Place springform pan inside a 10 inch cake pan. Place the cake pan in a large roasting pan. Fill the pan halfway up the cake pan with hot water.2. Wrap the springform pan with foil twice tightly. Place the pan inside a roasting pan. Fill halfway up with hot water.
• Bake for 75-90 minutes. Bake until the edges are set and the middle has a slight jiggle.
• Open the oven door slightly, turn off the oven, and let the cheesecake sit for 30 minutes to slightly cool. Then, remove the springform pan and cool completely on a wire rack.
• Cover and chill for 6 hours or overnight.
• In a saucepan over medium heat, mix the diced strawberries and sugar. Heat until the strawberries soften and release juice. Use the back of a spoon to mash the strawberries down. Mash them as much as you can.
• Remove from heat and push the strawberries through a mesh sieve. Toss the strawberry leftovers. Pour the strawberry juice back into the pan.
• Add cornstarch, vanilla, and salt. Use a whisk and mix well. Heat until the glaze darken in color. Remove from heat.
• Push the glaze through a sieve again. Let it cool completely before using.
• Take the cheesecake out of the pan. Top the cheesecake with the glaze. Top with fresh strawberries.