Ingredients:

  • 150g Graham cracker crumbs
  • 50g Almond meal
  • 42g Unsalted butter, melted
  • 1 tbsp Honey
  • 680g Full-fat cream cheese, room temperature
  • 120g Plain Greek yogurt
  • 100g Granulated monk fruit sweetener
  • 3 Large eggs, room temperature
  • 1 tbsp Vanilla bean paste
  • 1 tbsp Lemon juice
  • 300g Fresh strawberries, hulled and sliced
  • 2 tbsp Lemon juice
  • 1 tbsp Honey

Instructions:

  1. Combine 150g graham cracker crumbs, 50g almond meal, 42g melted butter, and 1 tbsp honey in a bowl. Press this mixture firmly into the bottom of a 9 inch pan until it forms a solid, even sheet. Bake at 325°F for 10 minutes until it smells like toasted nuts. Preheat your oven to 325°F (160°C). Let cool completely.
  2. Beat 680g cream cheese and 100g monk fruit sweetener on medium low speed until the mixture is velvety and no lumps remain. Scraping the bowl every 2 minutes is the only way to ensure a uniform texture. In a stand mixer, beat the room-temperature cream cheese and monk fruit sweetener on low speed to avoid air bubbles. Incorporate the Greek yogurt, vanilla bean paste, and lemon juice.
  3. Mix in 120g Greek yogurt, 1 tbsp vanilla bean paste, and 1 tbsp lemon juice. Add the 3 eggs one at a time, mixing on the lowest speed until just incorporated. Add eggs one at a time, mixing just until the yellow disappears. Pour the batter over the cooled crust.
  4. Pour the batter over the cooled crust. Bake at 300°F for 55-65 minutes until the edges are set but the center still wobbles like Jello. Bake until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for 30 minutes. This slow temperature drop is the absolute key to a crack free surface. for one hour to prevent cracking.
  5. Combine 300g sliced strawberries, 2 tbsp lemon juice, and 1 tbsp honey in a saucepan. Simmer over medium heat for 8-10 minutes until the liquid thickens into a glossy syrup. Simmer sliced strawberries, lemon juice, and honey in a saucepan until reduced and thickened. Let the cake cool to room temperature, then refrigerate for at least 6 hours (ideally overnight). This allows the fats to solidify into that signature Strawberry Cheesecake texture. Once the cheesecake has chilled for at least 6 hours, top with the fruit reduction and optional fresh mint.
  6. Apply the strawberry topping just before serving. For a professional look, add three color accents: 1. The deep crimson of the simmered strawberries. 2. A few fresh, uncooked strawberry halves for a bright pop. 3. Three small sprigs of fresh mint to provide a vibrant green contrast.