Friendly Strawberry Cheesecake

Ingredients

• 6 tbsp. butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp. baking powder
• 8 oz. cream cheese
• ⅓ cup granulated sugar substitute
• 1 tbsp. lemon juice
• 1 egg
• ½ cup pureed strawberries (about ¾ cup chopped)
• 1 tbsp. granulated sugar substitute

Directions

1. Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
2. Press into a lightly greased nonstick spring form pan (9 inches or several mini's) and set aside.
3. Beat the cream cheese and sugar substitute together until smooth.
4. Add the egg and lemon juice and mix until thoroughly combined.
5. Pour the cheesecake filling over the crust.
6. Combine the strawberry puree and 1 tbsp. sweetener.
7. Drop by spoonful’s over the filling and then swirl gently with a knife or fork. Don't over mix.
8. Bake the cheesecake at 350 degrees: 28 minutes for a 9 inch spring form pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
9. After baking the cheesecake will have a slight wiggle in the center while warm.
10. Chill for several hours (longer for the bigger cake) until firm before serving chilled.