Strawberry Cheesecake Recipe: Velvety Filling

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.

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.

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.

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.

Fold in 1 cup strained Greek yogurt and 1 tbsp vanilla bean paste. Note: Scraping the bowl at this stage ensures an even texture.

Add 3 large eggs and 1 yolk, one at a time. Beat on low speed until just combined and no yellow streaks remain.

Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the strawberry reduction onto the top.

Use a butter knife or skewer to gently drag the strawberry sauce through the batter. Stop before the colors blend too much.

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.

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.