No-Bake Strawberry Cheesecake with Almond-Macadamia Crust #lc

12 servings

Filling

Bloom Gelatin

Pour 1/2 cup of cream in small saucepan, sprinkle gelatin over the top whisk with fork and rest for 5 minutes

1/2 cup heavy cream
1 Tbsp powdered unflavored gelatin

Warm the gelatin-cream and mix in saucepan until gelatin is dissolved. Transfer to small bowl and let cool for about 10 minutes

Whisk

In stand mixer or food processor until light and creamy like stiff whipped cream

4 oz full-fat cream cheese
8 oz mascarpone cheese, softened
seeds of 1 vanilla been (or vanilla extract or you are lazy like me)
3/4 cup granulated low-carb sweetener (3.5 bananas and 4 oz sweet potato?)

Slowly whisk in (and at the end quickly)

2 1/2 cups heavy cream

Add in gelatin-cream and mix with wooden spoon

Place in crust and refridgerate for 3 hours

Refridgerate up to 4 days

Crust

Process Nuts in Food Processor

1 cup raw macadamia nuts (processed like fine bread crumbs)

Mix

2 cups almond flour
6 Tbsp unsalted butter (melted)
1/4 cup low-carb sweetener (4 oz sweet potato & 1 banana)
1 tsp ground cinnamon
pinch of sea salt

Form crust & refridgerate on greesed parchment sheet and pan

Garnish

1 lb fresh strawberries hulled and sliced
3 Tbsp chopped raw pistachios

Source: Eat Rich, Live Long page 206