How could you say no to Cheesecake? And when its strawberry flavour! Yes please!

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  • Serves: 10
  • Prep: 30 Minutes
  • Chill: 2-3 Hours
Metric | Imperial Measurement Conversions


  • BASE:
  • 240 g Almond Meal
  • 75 g Almonds, chopped
  • 125 g Butter, unsalted
  • 1 tablespoon Natvia
  • 1 teaspoon Cinnamon
  • 120 g Natvia Strawberry Jam
  • 3 teaspoons Powdered Gelatine
  • 1.5 tablespoons Boiling Water
  • 500 g Cream Cheese, softened
  • 95 g Natvia Natural Sweetener
  • 1 Vanilla Pod, scarped seeds removed
  • 300 mls Thickened Cream
  • Strawberries


  1. Preheat the oven to 180C. Grease a rectangle brownie tin and line with foil.
  2. Combine the ingredients for the base ensuring it is mixed well.
  3. Press the mixture evenly into the base of the tin and bake for 15-20 minutes. Leave to cool.
  4. Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
  5. Once the base has cooled spread a thin layer of Natvia Strawberry jam evenly over the base.
  6. With an electric beater, beat cream cheese, Natvia and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined.
  7. Fold in whipped cream. Pour mixture into prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.
  8. Remove the cheesecake from pan. Decorate top of cheesecake with diced strawberry. Serve.



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