???? Ingredients for the Base:
200 g almonds
60 g butter
4 tablespoons of erythritol
1 teaspoon vanilla extract
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????Cream Ingredients:
1st. gelatin spoon
50 ml of water
450 g cream cheese
100 g erythritol
2 teaspoons vanilla extract
500 ml heavy cream
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???? Sauce Ingredients:
300 g frozen strawberries
3 arts. spoon of erythritol
50 ml of water
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???????????? Cooking process:
1️⃣ Prepare a 22 cm form – cover the bottom with parchment and grease the edges with butter or coconut oil. Add the almonds, erythritol, melted butter, and vanilla extract to a food processor and process until you have a crumbly, slightly sticky mixture. Press the mixture firmly and evenly into the bottom of the mold and refrigerate for 30 minutes.
2️⃣ To prepare the cream: dilute the gelatin in warm water. Mix cream cheese, vanilla extract and erythritol with a mixer at medium speed. Pour in heavy cream. Mix on low speed and then on high speed until soft peaks form. Reduce speed to medium and slowly pour gelatin. Increase mixer speed and beat until stiff peaks form. Pour the cream over the base, smooth it out with a spatula and refrigerate for at least 6 hours (preferably overnight).
3️⃣ To prepare the sauce: put strawberries, erythritol and water in a ladle, mix, bring to a boil, stirring frequently. Reduce heat and simmer for 15-20 minutes or until mixture thickens. Remove from heat and let cool completely.
4️⃣ Garnish the frozen #cheesecake???? with fresh strawberries (optional) and pour the sauce over it.
Enjoy your meal!
