¾ cup whole almonds (roasted and salted)
¼ cup whole pecans
¼ cup rolled oats
3 Tbs butter, melted
10 drops of liquid stevia
3 (8 oz) packages cream cheese, at room temperature
1 cup sour cream
2 tsp vanilla extract
¾ cup erythritol
½ tsp liquid stevia
½ cup cool water
2 (1 oz) packages unflavored gelatin
1 quart (4 cups) whole strawberries, hulled
1 cup heavy cream
1 cup heavy cream
1 Tbs cream cheese, at room temperature
½ tsp vanilla extract
5 drops liquid stevia
Whole strawberries, and/or other berries (raspberries, blackberries)
Preheat oven to 350°F.
Place almonds, pecans, and oats in a food processor; blend until finely ground. Add butter and stevia and pulse until combined. Lightly spray 9” springform pan with baking spray (I like coconut oil spray for this). Press crust mixture onto bottom of pan. Bake for 10 minutes. Cool completely.
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, vanilla, erythritol, and stevia and beat again until smooth.
Place cool water in a separate bowl; sprinkle gelatin over water. Let sit for 5 minutes, or until gelatin has softened. Microwave for 15 seconds, or until gelatin has dissolved.
Place strawberries in a food processor. Blend until very finely chopped (mixture will be slightly liquidy). Add gelatin mixture to food processor and pulse until mixed. Add chopped strawberries to cream cheese mixture and beat until smooth. Taste mixture and add additional sweetener, if needed.
In a separate mixing bowl, whip 1 cup cream until stiff peaks form. Fold into filling.
Pour mixture over cooled crust in the springform pan. Refrigerate for at least 4-6 hours or until firm.
Combine cream, cream cheese, vanilla, and stevia in a mixing bowl and beat until stiff peaks form. Pipe onto top of chilled cheesecake and garnish with fresh berries.