Optional: more strawberries and mint leavesto decorate
Line the base of a springform (20 cm diameter) with baking paper.
Make the base: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla.
Press into the springform with your hands.
Whip the cream until nice and firm. Set aside.
Blend the strawberries until smooth. Set aside.
Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
Pour liquid gelatine into strawberry mix and stir.
Add the strawberry mix to the cream cheese mix and blend until combined.
Then add the whisked double/heavy cream and briefly blend until just combined.
Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
Decorate your cake and enjoy!
If you want the cheesecake to be ready quickly, you could chill it in the freezer. 2 hours should do the trick (I did not try this, so the time is an estimate :).Cheesecake freezes well, in case you have any leftovers.You want to make sure your gelatine is 100% dissolved. If necessary, you can place the bowl with the gelatine into a larger bowl filled with boiling water.I used a food processor, but you can make this recipe with a stick blender.When the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.I decorated my cake with strawberries, mint and some more lemon zest, but you could decorate with whipped cream, if you prefer.The nutritional info given is per slice assuming 12 slices per cake without topping/decoration. 1 medium strawberry has 0.7 net carbs