Rhubarb and strawberries are some of the first harvest in the spring. These two together create a wonderful dish to herald spring!! Cheesecakes have always been a favorite of mine to make. This creamy cheesecake is a tasty blend of tart, creamy, and sweet. Try it, you wont be disappointed.
I love all kinds of cheesecakes. It would be hard for me to pick out a favorite. The Chocolate Strawberry Cheesecake pictured below has a brownie crust with a sweet creamy layer of cheesecake. There are so many different flavors, additions you can add, and they all pair so well with a creamy cheesecake filling. There are quite a number of cheesecake recipes on my blog. Use this link…Recipes to see if there are any kinds you would love to try.
I have found that cheesecakes are one of the dessert you can create sugar-free and it taste just like a sugar-filled one. Trim Healthy Mama Gentle Sweet is the best sugar-free sweetener that I have found. If you are wanting to try sugar-free, use this sweetener, you will not be disappointed.
The Perfect Cheesecake can be decorated with sugar-free jam, berries, tea leaves, and lemon zest. It is an elegant presentation and your guests will love it.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Strawberry Rhubarb Cheesecake, Keto, THMS, GF
- Rhubarb Sauce
- 3 cups diced rhubarb
- 1 1/2 cups diced strawberries
- 1/3 cup THM Gentle Sweet
- 1/3 cup water, divided
- 1 tablespoon THM unflavored gelatin
- red beet powder for color, if desired
- Crust:
- 8 ChocZero Speculoos cookies, 4 pack, 2 cookies in each, these taste just like Biscoff Cookies
- 2 tablespoons butter, softened
- Cheesecake Batter:
- 4 8-ounce packages cream cheese
- 1 tablespoon vanilla
- 1/3 cup THM Gentle Sweet
- 1 tablespoon THM Baking Blend
- 4 eggs, room temperature
- 1/3 cup sour cream
- Cooking the rhubarb sauce: In a sauce pan, combine rhubarb, strawberries, Gentle Sweet, and 1/4 cup water. Cook for 20 minutes. Soften gelatin in the remaining 1 tablespoon water for 5 minutes. Whisk the softened unflavored gelatin into the strawberry rhubarb mixture. Cook for 3 minutes. Red beet powder can be added for a red color. Set the mixture in the fridge to cool.
- Preparing the crust: Preheat the oven to 350 degrees F. Finely crush the cookies. In a mixer bowl combine the crushed cookies and softened butter. Mix well. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes.
- Preparing the cheesecake: In a mixer bowl beat cream cheese until fluffy. Add vanilla, Gentle Sweet, and baking blend. Mix well. Add eggs, one at a time, mixing well between each addition. Add the sour cream. Mix lightly.
- Assembling the cheesecake: Pour 1/2 of the cheesecake batter on top of the prepared crust. Place spoonfuls of strawberry rhubarb mixture on top of the cheesecake batter. Add the remaining cheesecake batter. Drop the remaining strawberry rhubarb mixture on top of the batter. Swirl through the batter with a knife.
- Baking the cheesecake: Preheat the oven to 300 degrees F. Place a pan of water on the bottom rack. Place the cheesecake on the rack above the pan of water. Bake for 1 hour and 10 minutes. Turn the oven off. Prop the oven door open about 1 inch. Cool for the cheesecake in the oven for 1 hour. Remove the cheesecake and cool at room temp for 4 hours. Refrigerate.
- If you prefer an almond flour crust, use the the crust recipe from The Perfect Cheesecake recipe.
Soften gelatin in the remaining 1 tablespoon water for 5 minutes.
Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes.
In a mixer bowl beat cream cheese until fluffy. Add vanilla, Gentle Sweet, and baking blend. Mix well. Add eggs, one at a time, mixing well between each addition. Add the sour cream. Mix lightly.
Pour 1/2 of the cheesecake batter on top of the prepared crust. Place spoonfuls of strawberry rhubarb mixture on top of the cheesecake batter.
Add the remaining cheesecake batter. Drop the remaining strawberry rhubarb mixture on top of the batter. Swirl through the batter with a knife.
Preheat the oven to 300 degrees F. Place a pan of water on the bottom rack. Place the cheesecake on the rack above the pan of water. This is the way I prefer to bake a cheesecake. I dislike setting it in a pan of water as my foil often leaks which creates a soggy crust.
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Trim Healthy Mama Baking Blend
Strawberry Rhubarb Cheesecake, Keto, THM S, GF
Ingredients
- Strawberry Rhubarb Sauce
- 3 cups diced rhubarb
- 1 1/2 cups diced strawberries
- 1/3 cup THM Gentle Sweet
- 1/3 cup water divided
- 1 tablespoon THM unflavored gelatin
- red beet powder for color, if desired
- Crust:
- 8 ChocZero Biscoff cookies
- 2 tablespoons butter softened
- Cheesecake Batter:
- 4 8- ounce packages cream cheese
- 1 tablespoon vanilla
- 1/3 cup THM Gentle Sweet
- 1 tablespoon THM Baking Blend
- 4 eggs room temperature
- 1/3 cup sour cream
Instructions
-
Cooking the rhubarb sauce: In a sauce pan, combine rhubarb, strawberries, Gentle Sweet, and 1/4 cup water. Cook for 20 minutes. Soften gelatin in the remaining 1 tablespoon water for 5 minutes. Whisk the softened unflavored gelatin into the strawberry rhubarb mixture. Cook for 3 minutes. Set the mixture in the fridge to cool.
-
Preparing the crust: Preheat the oven to 350 degrees F. Finely crush the cookies. In a mixer bowl combine the crushed cookies and softened butter. Mix well. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes.
-
Preparing the cheesecake: In a mixer bowl beat cream cheese until fluffy. Add vanilla, Gentle Sweet, and baking blend. Mix well. Add eggs, one at a time, mixing well between each addition. Add the sour cream. Mix lightly.
-
Assembling the cheesecake: Pour 1/2 of the cheesecake batter on top of the prepared crust. Place spoonfuls of strawberry rhubarb mixture on top of the cheesecake batter. Add the remaining cheesecake batter. Drop the remaining strawberry rhubarb mixture on top of the batter. Swirl through the batter with a knife.
-
Baking the cheesecake: Preheat the oven to 300 degrees F. Place a pan of water on the bottom rack. Place the cheesecake on the rack above the pan of water. Bake for 1 hour and 10 minutes. Turn the oven off. Prop the oven door open about 1 inch. Cool for the cheesecake in the oven for 1 hour. Remove the cheesecake and cool at room temp for 4 hours. Refrigerate.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
