Seriously one of the best cheesecakes I have made! A perfect dessert for your sweetheart or a special occasion! Even those that have never attempted a cheesecake before will be able to pull this one off. Sugarfree, low carb, and keto friendly this is a dessert thats sweet without the guilt!

Chocolate Covered Strawberry Cheesecake

Makes 16 Servings

1 Serving: 271 Calories, 15g Fat, 4g Net Carbs, 7g Protein

Cheesecake:

32oz Cream Cheese, Softened

1 1/4 Cup Powdered Erythritol/Monkfruit

3 Large Eggs

1 Tbsp Fresh Lemon Juice

1 tsp Vanilla Extract

Chocolate Ganache:

1 1/2 Cup Sugar Free Milk Chocolate Chips (I used Choczero Milk Chocolate)

1 Tbsp Butter

Chocolate Covered Berries:

10 Medium Sized Strawberries

16 Rasperries

1 Cup Sugar Free White Chocolate Chips (I used Choczero)

1 Cup Sugar Free Milk Chocolate Chips (I used Choczero)

1 Tbsp butter

Directions:

1. Preheat the oven to 350F.

2. Grease a springform pan.

3. Beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.

4. Pour the filling into the pan. Smooth the top with a spatula. If you have a roasting pan or a large frying pan you can pit the springform pan in I suggest cooking it in a waterbacth. You do this by placing the cheesecake in the pan and filling the pan with water half way up the springform pan.

5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.

6. LEAVE the cheesecake in the oven, but turn it off and leave the oven door cracked for 45 mins.

7. Then place the cool pan on the counter to finish cooling to room temperature. Take the chocolate ganache ingredients and microwave for 30 seconds (stirring after each 30 sec interval) and repeat until melted and smooth. Pour over the top of the cheesecake in the pan.

8. Then refrigerate for at least 4 hours (I let it refrigerate for 20 hours), until completely set.

9. While the cheesecake is cooling I like to work on the strawberries. I take the milk chocolate chips and white chocolate chips and put them in separate microwave safe small bowls. I add 1/2 Tbsp butter to each bowl. Then I microwave them for 30 seconds at a time (stirring after each 30 sec interval) and repeat until melted and smooth. Then dip/drizzle your berries to your liking. I like to leave a little extra white chocolate to use to drizzle over the ganache but thats not necessary. Refrigerate the strawberries to set.

10. Once everything is set you can top the cheesecake anyway you like with your berries. Serve and enjoy!