The Cheesecake Factory Low Carb Cheesecake With Strawberries
The Cheesecake Factory's Low Carb Cheesecake with Strawberries is a delectable treat that will satisfy your sweet tooth without all the guilt. This low-carb version of the classic dessert is made with creamy cream cheese, fresh strawberries, agluten-free crust. Perfect for special occasions or just for a special treat, this cheesecake is sure to impress. Plus, it's a healthier option for those watching their carb intake.nd a
Equipment
- 9-inch springform pan
- Mixing bowl
- Electric Mixer
- Spatula
- Serving Suggestions
- Serve with fresh fruit, such as strawberries, raspberries, or blueberries.
- Top with nuts, such as almonds or walnuts.
- Drizzle with a sugar-free caramel sauce.
- Garnish with mint leaves or edible flowers.
Ingredients
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons honey
- 3 packages cream cheese
- 1/2 cup Greek yogurt
- 1/4 cup sugar-free sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup fresh strawberries chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the oats, almond flour, butter, and honey. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add the yogurt, sweetener, vanilla extract, and cinnamon and beat until well combined.
- Fold in the strawberries and pour the mixture into the prepared pan.
- Bake for 30 minutes. Remove from the oven and let cool before refrigerating for at least 2 hours.
Notes
Serving Suggestions
- Serve with fresh fruit, such as strawberries, raspberries, or blueberries.
- Top with nuts, such as almonds or walnuts.
- Drizzle with a sugar-free caramel sauce.
- Garnish with mint leaves or edible flowers.
Variation Ideas
- Substitute the Greek yogurt with coconut or almond yogurt for a dairy-free alternative.
- Replace the fresh strawberries with other fruit like blueberries or raspberries.
- Add a teaspoon of almond or hazelnut extract for a nutty flavor.
- For a chocolate twist, add a teaspoon of cocoa powder.
Substitutions
- Greek yogurt: For a dairy-free alternative, use coconut or almond yogurt.
- Sugar-free sweetener: You can use regular sugar or honey instead.
- Strawberries: Raspberries, blueberries, or other fresh fruit can be used.
- Almond flour: You can use coconut or oat flour instead.
Storage
The cheesecake should be stored in the refrigerator in an airtight container for up to four days. If you plan to freeze the cheesecake, wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to two months.Tips
- To make the cheesecake extra creamy, use room temperature cream cheese.
- Mix the ingredients on low speed to avoid incorporating too much air.
- To avoid cracks on the top of the cheesecake, don’t over bake it.
- Let the cheesecake cool and set in the refrigerator for at least 2 hours before serving.
Notes
- This cheesecake can be served on its own or with a side of fresh fruit or a dollop of whipped cream.
- For a richer flavor, add a tablespoon of lemon juice to the cream cheese mixture.
- The cheesecake can be prepared in advance and stored in the refrigerator for up to four days.
- This recipe was adapted from The Cheesecake Factory’s Low Carb Cheesecake with Strawberries.
Frequently Asked Questions
- Can I make this cheesecake dairy-free? Yes, you can use coconut or almond yogurt instead of Greek yogurt and coconut or almond cream cheese instead of regular cream cheese.
- Can I freeze this cheesecake? Yes, you can freeze this cheesecake for up to two months. Wrap it tightly in plastic wrap and store it in a freezer-safe container.
- Can I use other fruits instead of strawberries? Yes, you can use raspberries, blueberries, or any other fresh fruit of your choice.
- How long will this cheesecake last? This cheesecake can be stored in the refrigerator in an airtight container for up to four days.