METHOD

1. Preheat the oven to 180º C.
2. Mix your Natvia, butter and eggs.
3. Sift the all purpose flour and baking powder into the batter.
4. Bake for 10 minutes.
5. Preheat your oven to 190º C
6. In a large bowl, mix your cream cheese, Natvia, eggs and vanilla extract.
7. Whisk until fluffy, smooth and all well combined.
8. Pour your cream cheese mixture into the cooled pound cake crust.
9. Bake for 20 minutes or until slightly gold on top.
10. In a saucepan, add your previously sliced strawberries and pour the Natvia on top.
11. Mix the cornstarch into the water and when is completely disolved add it to the saucepan.
12. Cook over medium heat, stir continuously.
13. When the sauce thickens it is ready.
14. Wait until it cools down before pouring it on top of the cheescake.
15. After adding the strawberry sauce on top of your cheescake, let it chill in the refrigerator for 1 hour before serving; I like to drizzle mine with a little bit of condensed milk just for decoration.