Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 2 tbsp Coconut sugar
  • 5 tbsp Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 24 oz Full-fat cream cheese, room temperature
  • 1 cup Strained Greek yogurt
  • 0.75 cup Allulose
  • 3 Large eggs, room temperature
  • 1 Large egg yolk, room temperature
  • 1 tbsp Vanilla bean paste
  • 1 tbsp Cornstarch
  • 2 cups Fresh or frozen strawberries, hulled
  • 1 tbsp Lemon juice
  • 1 tsp Lemon zest

Instructions:

  1. Mix 1.5 cups Graham cracker crumbs with 2 tbsp coconut sugar, 5 tbsp melted unsalted butter, and 0.5 tsp sea salt. Note: The salt is vital to balance the sweetness.
  2. Firmly press the mixture into the bottom of your 9 inch pan. Bake at 350°F for 10 minutes until the kitchen smells like toasted butter.
  3. Combine 2 cups strawberries, 1 tbsp lemon juice, and 1 tsp zest in a small pot. Note: Cook over medium heat for 12 minutes until thick.
  4. Beat 24 oz cream cheese and 0.75 cup allulose until velvety and completely lump free. This usually takes about 4 minutes on medium speed.
  5. Fold in 1 cup strained Greek yogurt and 1 tbsp vanilla bean paste. Note: Scraping the bowl at this stage ensures an even texture.
  6. Add 3 large eggs and 1 yolk, one at a time. Beat on low speed until just combined and no yellow streaks remain.
  7. Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the strawberry reduction onto the top.
  8. Use a butter knife or skewer to gently drag the strawberry sauce through the batter. Stop before the colors blend too much.
  9. Place the foiled pan in a roasting dish. Fill the dish with 1 inch of hot water. Bake for 1 hours 15 mins until the edges are set but the center still jiggles like Jello.
  10. Turn off the oven, crack the door, and let the cake sit inside for 1 hour. Note: This gradual temperature drop prevents the surface from cracking.