This cheesecake has an awesome texture and tastes high-carb.  I served it to non low-carbers and they raved about it.  Follow directions for the Strawberry sauce and you’ll see how easy it is to use frozen strawberries and still have a beautiful eye-candy result.  Cheesecakes are an elegant dessert to serve.  I remember when I was a young woman and my boys were little, I was visiting my friend, Cheryl, in Airdrie, Alberta.  She also had young children - a boy and a girl.  The girl was one of the prettiest little girls I'd ever laid eyes on.  This was my pre-cookbook writing days.  Anyway my memories of Cheryl, who was a nurse, are still pretty good.  That one particular visit she served me coffee and cheesecake.  I was so very impressed, that she said she would invite me over another day to show me how to make a cheesecake.  So, it is Cheryl who taught me to make cheesecake, however, in hindsight, I realize I could have taught myself as it is one of the easiest desserts to make.  My other memories of Cheryl include tobogganing with the kids and going to the Calgary Zoo for the day.  Cheryl is one of the most laid back people you could ever hope to meet and a very nice person.  I wonder whatever became of her and her family.  It is sad that one loses touch with some friends.  Sometimes friends come and go in one's life, but one doesn't actually forget them.

1 cup Gluten-Free Bake Mix (250 mL) 
1/cup butter, melted (60 mL)
Liquid sweeetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
1/tsp vanilla extract (0.5 mL)
12 oz regular cream cheese, softened (375 g)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
2 eggs
1/cup granular erythritol (60 mL)
11/2 tsp vanilla extract (7 mL)
2 oz cocoa butter, melted* (60 g) (Note to make a chocolate cheesecake, use 2 squares (2 oz) unsweetened  
  baker's chocolate (ordinary garden variety found in grocery stores)
1 cup sour cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
1 tbsp sifted powdered erythritol (15 mL)
1/2 tsp vanilla extract (2 mL)
Strawberry Sauce:
3 cups frozen, unsweetened strawberries (750 mL)
Liquid sweetener to equal 1/cup sugar, OR (75 mL)
  granular sweetener equivalent
2 tbsp powdered erythritol (30 mL)

Crust:  Preheat oven to 325°F (160°C). In medium bowl, place Gluten-free Bake.  In small bowl, combine butter, liquid sweetener and vanilla extract.  Pour over dry ingredients and stir to combine well.  Spread in 8-inch springform pan.  Bake 10 to 12 minutes.

Filling:  In food processor, process cream cheese.  Add liquid sweetener, eggs, erythritol and vanilla extract.  Process.  Add cocoa butter and process, scraping sides occasionally.  Pour over baked crust.  Bake in preheated oven 25 to 35 minutes, or until set.  Add topping and bake another 10 minutes.

Topping:  In medium bowl, combine sour cream, liquid sweetener, powdered erythritol and vanilla extract.

Strawberry Sauce:  In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly.  Return to saucepan.  Add liquid sweetener and powdered erythritol.  Bring to the boil and simmer until sauce has thickened sufficiently.  Refrigerate.  Serve strawberry sauce poured over individual slices of cheesecake.

Helpful Hints:  *In small bowl, microwave cocoa butter 3 to 4 minutes, or until melted.  Be very careful removing the bowl from the microwave oven as the cocoa butter will be very hot.

Yield:  12 or 16 servings

1 serving

269.2/201.9 calories

6.1/4.6 g protein

24.0/18.0 g fat

0.9/0.5 g fiber

6.5/4.9 g net carbs