Hailing  from a large extended family, Year 11 student from Mercy College Koondoola Tiana loves to bake these keto and gluten free cheesecakes so that her whole family can indulge!

She loves baking with her siblings and suggests that once you have a bite of these cakes, this will top your favourites list!

Makes 12 mini cakes:

INSTRUCTIONS

Crust:
Almond flour (1 ½ cups)
Unsalted butter (55grams melted)
Icing sugar replacement: For example stevia (1 tsp or more to taste)
Salt (1/4 tsp)

Filling:
Cream cheese (350 grams)
Sour cream (1/2 cup)
Icing sugar replacement (1/2 to 3/4 cups depending on your preference of sweetness)
Lemon juice (3/4 tsp)
2 eggs (room temperature)
Vanilla extract (1 tsp)

Decoration:
Fresh strawberries (12, cut)
Sugar free whipped cream (120ml, chilled)

METHOD

1.Line a muffin tray with 12 liners, preheat over to 150C/300F (fan-forced).
2.Mix the crust ingredients. Spread it evenly, then use a spoon to flatten it.
3.Bake for 8 minutes. Let cool before adding the filling.

Filling
1.Use a mixer to beat cream cheese with icing sugar replacement until combined. Add in sour cream, lemon juice and vanilla extract, beating for 20 seconds. Add eggs one at a time until it has combined (tip: Do not overbeat the eggs).
2.Reduce the oven temperature to 140C/280F (fan-forced). Spread the filling evenly on the crust. Bake for 20 minutes.
3.Once cooked, switch off the oven. Leave cakes in oven with the doors opened, until cakes are completely cool. Once they are cool, store them in the fridge for at least 4 hours (tip: storing them overnight is the best option).

Decoration
1.For a party hat or Christmas hat look: Place one strawberry on top of each cheesecake. Put whipped cream in a piping bag and squeeze a circle of cream around each strawberry to make a little bob on top.
2.Alternatively, just slice the strawberries and fan it out – adding one fruit per cheesecake.
3.Enjoy!