Low Carb Strawberry Swirl Cheesecake
Try this Low Carb Strawberry Swirl Cheesecake recipe, or contribute your own.
Try this Low Carb Strawberry Swirl Cheesecake recipe, or contribute your own.
- 1 egg
- 1 tbsp lemon juice
- 1/2 tsp baking powder
- 8 oz cream cheese
- 1/4 cup coconut flour
- 1/3 cup granulated sugar substitute (i used swerve)
- 6 tbsp butter softened
- 1/2 cup granulated sugar substitute
- 1/2 cup desiccated unsweetened coconut
- 1/2 cup pureed strawberries (about 3/4 cup chopped)
- 1 tbsp granulated sugar substitute (i used swerve)
- Carbohydrate 15.1280817385739 g
- Cholesterol 54.2659858262524 mg
- Fat 27.5295318212481 g
- Fiber 2.31433739387413 g
- Protein 3.17001682448856 g
- Saturated Fat 19.0736885865849 g
- Serving Size 1 1 serving (71g)
- Sodium 162.905625394587 mg
- Sugar 12.8137443446998 g
- Trans Fat 2.540343487779 g
- Calories 311 calories
Step-by-step
- Cream together the butter and sugar substitute.
- Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
- Press into a lightly greased nonstick springform pan (9 inches or several mini's) and set aside.
- Beat the cream cheese and sugar substitute together until smooth.
- Add the egg and lemon juice and mix until thoroughly combined.
- Pour the cheesecake filling over the crust.
- Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
- Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don't over mix.
- Bake the cheesecake at 350 degrees: 28 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
- After baking the cheesecake will have a slight wiggle in the center while warm.
- Chill for several hours (longer for the bigger cake) until firm before serving chilled.
Behind every smooth, sliceable dessert lies the chemistry of temperature control, specifically the requirement that cream cheese must reach ambient warmth before the paddle ever touches it. Cold dairy traps air pockets and leaves unblended lumps that no amount of subsequent mixing can fully correct. Whipping the softened blocks with a granulated sweetener incorporates tiny air cells that expand moderately in the oven, creating a lighter mouthfeel than heavy, unwhipped batters usually achieve. Incorporating the egg and lemon juice at the very end prevents over-aeration, which causes the surface to crack during cooling. Bakers should pull the pan from the 350-degree oven when the edges are set but the center still retains a distinct, gelatinous wiggle of about two inches across. That residual internal heat finishes the cooking process safely without drying out the delicate protein structures. Because coconut flour absorbs moisture aggressively during the initial crust-mixing phase, pressing the dough firmly into a greased nine-inch springform pan immediately prevents the fats from separating and yielding a crumbly base. Swirling the pureed fruit over the batter requires a light hand and a pointed utensil dragged just through the top millimeter, keeping the crimson streaks distinct rather than muddying the entire surface into a uniform pink. Pair this chilled dessert with unsweetened black coffee or a crisp, dry sparkling white wine, as both beverages offer enough acidity and bitterness to cut cleanly through the rich dairy fats.
