This very smooth, fruity cheesecake is quick and easy to assemble.  It is so creamy-good!  I have made this cheesecake many times.  It's always a treat and can be made year round because I like to use unsweetened frozen strawberries.  NOTE - Only the crust is baked, however, if you prefer to leave it unbaked, freeze the crust and then put the filling in.  In this case, I would toast the ground almonds lightly in a nonstick pan.

Graham Cracker-like Crust:
1/2  cup ground almonds or almond flour (125 mL)
1/3  cup butter, melted (75 mL)
Liquid sweetener(sucralose or stevia) to equal 1/4  cup sugar (60 mL)
1/8 tsp almond extract (0.5 mL)
1 envelope unflavored gelatin
1/cup cold water (25 mL)
8 oz regular cream cheese, (250 g)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
10 oz unsweetened frozen strawberries, (300 g)
1 tbsp granular sweetener  to equal 1 tbsp sugar (15 mL)
Hood Carb Countdown Milk, OR
  Carolyn’s Low-Carb Milk (see instructions below for how much
  to use)
1 cup whipping cream, (250 mL)

Preheat oven to 325°F 160°C).

Graham Cracker-like Crust:  In small bowl, combine Gluten-Free Bake Mix 2 and ground almonds.  In another small bowl, combine butter, liquid sweetener and almond extract.  Stir into the dry ingredients.  Press crust, using plastic wrap, into a 9-inch (23 cm) glass pie dish.  Bake 12 minutes.

Filling:  In cereal bowl, soften gelatin in water.  Microwave 45 seconds; stir until gelatin has dissolved. 

In food processor, process cream cheese and granular sweetener smooth.  Drain strawberries and reserve liquid. Stir sweetener into strawberries. Add milk to reserved liquid to measure 1 cup (250 mL).  Gradually add milk mixture and gelatin to cream cheese in food processor.  Process until well combined.  Chill in refrigerator until slightly thickened.  Fold in whipped cream and strawberries.  Pour over cooled crust.  Refrigerate until set.

Yield:  10 servings
296.2 calories
6.8 g protein
27.1 g fat
1.2 g fiber
6.3 g net carbs

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