Ingredients

2 cups Wholesome Yum Blanched Almond Flour

2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered)

1/8 tsp Sea salt

1/3 cup Coconut oil (or unsalted butter; melted)

1 tsp Vanilla extract

32 oz Greek yogurt (~3 3/4 cups; preferably at room temperature)

3 large Eggs (preferably at room temperature)

1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (add an extra 1/2 cup for extra sweet)

1 tsp Vanilla extract

1 tbsp Arrowroot powder

1 1/2 lb Fresh strawberries (divided, 1/2 lb chopped finely and 1 lb sliced)

1/2 cup Besti Powdered Monk Fruit Allulose Blend

1 tbsp Lemon juice

Instructions

Step 1: Preheat the oven to 325°F (177°C). Line a 9-inch (23-cm) springform pan with parchment paper.

Step 2: In a medium bowl, stir together the almond flour, 2 tablespoons Besti Monk Fruit Allulose Blend, and salt.

Step 3: In a small bowl, mix the melted coconut oil and 1 teaspoon vanilla extract. Pour over the flour mixture and combine well. The mixture will be crumbly.

Step 4: Press the dough evenly into the bottom of the prepared pan. Bake for 8-10 minutes until barely golden. Let the crust cool for at least 10 minutes.

Step 5: In a large bowl, whisk together Greek yogurt, eggs, 1 1/2 cups powdered Besti, and 1 teaspoon vanilla extract until smooth and the sweetener dissolves.

Step 6: Gradually sprinkle arrowroot powder over the mixture, whisking continuously until fully incorporated.

Step 7: Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Step 8: Bake for 40-55 minutes, until the center is almost set but still slightly jiggly.

Step 9: Remove from oven. If edges stick, run a knife around the pan (do not remove the springform ring yet). Cool to room temperature, then refrigerate for at least 4 hours or preferably overnight until fully set.

Step 10: For the strawberry sauce, combine chopped strawberries, 1/2 cup powdered Besti, and lemon juice in a medium saucepan over medium heat. Simmer about 10 minutes, mashing as berries soften to form a sauce.

Step 11: Stir in sliced strawberries and heat for 2-3 minutes until slices soften but remain intact. Remove from heat and cool to room temperature.

Step 12: Serve the strawberry sauce over slices of the chilled cheesecake.

Tips & Variations

For extra sweetness, add an additional 1/2 cup powdered Besti to the filling.

Substitute coconut oil with unsalted melted butter for a richer crust flavor.

Ensure eggs and yogurt are at room temperature to prevent cracking during baking.

Use fresh seasonal berries for the sauce or try blueberries for a different fruit topping.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the strawberry sauce separate until serving to maintain freshness. Reheat the sauce gently on the stove if desired. For longer storage, cheesecake slices freeze well wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use a different type of flour for the crust?

Almond flour is recommended for its texture and flavor, but you can try finely ground pecans or walnuts as a substitute. Avoid regular wheat flour if looking to keep the recipe low-carb or gluten-free.

How do I know when the cheesecake is done baking?

The cheesecake should be almost set in the center with a slight jiggle when you gently shake the pan. It will continue to firm up while cooling in the refrigerator, so avoid overbaking to keep it creamy.