Shortcake: Preheat oven to 350 degrees F. Beat eggs for 3 minutes until thick and lemon colored. Add Gentle Sweet and Vanilla extract. Mix well. Combine Baking Blend and baking powder together. Set aside. Heat milk, cream, and butter in a saucepan until butter is melted and mixture is hot. Add to mixer bowl alternately with Baking Blend mixture. Pour into a parchment lined cheesecake pan. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool.

Cheesecake layer: In a blender jar, blend the cottage cheese, cream cheese, almond milk, THM Gentle Sweet, and Vanilla extract together until smooth. The mixture will be stiff. Pour into a mixer bowl. Soften unflavored gelatin in 1/3 cup cream for 5 minutes. Whip the remaining cream with the cream cheese mixture intil thickened. Heat gelatin mixture until syrupy. With mixer runing, drizzle the gelatin into the cheesecake mixture. Mix throughly. Stir the strawberries into the cheesecake batter. Pour on top of the shortcake crust. Smooth the top. Refridgerate.

Whipped cream: Whip cream, xanthum gum, and THM stevia together until thickened. Garnish the cheesecake with whipped cream and additional strawberries. Serves 12.

Strawberry Glaze: Soften unflavored gelatin in water. Heat until gelatin is dissolved. Add THM Gentle Sweet. Cool until slightly thickened. Add sliced berries and spoon over cheesecake.rawberry Shortcake Cheesecake, THM S, Keto, Sugar-free, Gluten-free