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Almond Crust
1. Line the base of a 8-inch (20 cm) springform pan with parchment paper. Mix the almond flour, melted butter, powdered erythritol and a pinch of salt in a bowl until it resembles wet sand.
1.5 cup Almond flour,
4 tbsp Unsalted butter, melted,
0.2 cup Powdered erythritol,
1 pinch Pinch of salt
2. Press the crust mixture firmly and evenly into the base of the pan, using the bottom of a glass to compact it. Chill in the refrigerator for 15 minutes while you make the filling.
Cream Cheese Filling
3. Sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5 minutes. Microwave for 10 to 15 seconds until fully melted and clear, then let cool slightly.
2 tsp Unflavored gelatin powder,
3 tbsp Cold water
4. Beat the softened cream cheese with the powdered erythritol (for filling), lemon juice and vanilla extract until completely smooth and lump-free, about 2 minutes.
16 oz Cream cheese, softened,
0.5 cup Powdered erythritol (for filling),
1 tbsp Lemon juice,
1 tsp Vanilla extract
5. In a separate bowl, whip the cold heavy cream to stiff peaks. Beat the melted gelatin into the cream cheese mixture, then gently fold in the whipped cream in two additions until smooth and airy.
1 cup Heavy cream, cold
Assemble and Chill
6. Spoon the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
7. Arrange the sliced strawberries over the top. Cover and refrigerate for at least 6 hours, or overnight, until completely set.
5 pieces Strawberries, hulled and thinly sliced
8. Run a thin knife around the edge of the cake, release the springform ring, and slice with a knife warmed under hot water, wiping between cuts.
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