Hello there, my pretties! I had left posts to update while away on my second cruise interpreting adventure and it did not work. Booooooo! I am working on getting that fixed so that when I am traveling I do not leave you all abandoned without the love I share from my kitchen to your dining table. I really am sorry I had nothing to share while away. I will update those posts at some point but I do have some yummy cooking up my sleeve for this week so anything that was made before has no place in this week’s blog itinerary!
This is one of those desserts that I always missed and thought I had said goodbye to FOREVER. Having to give up good food for health is more than a sham; it is a straight up lie in your face. My perspective on my newfound health is that I died to the old self for God’s will and plan for me while doing away with all the junk in my life: past sins, addictions, and eating disorders <—- in those lied a great deal of nasty junk food garbage that people call food. Now, I eat whole and nutritious foods while I continue to lose weight weekly.
At times, I may fail because of slacked workouts or no workouts but my food is on point. Sometimes people ask me why? Because if I don’t do this for me, I am failing myself. All this is for the better me of the future. The me that will be a wonderful mom to beautiful kids. The me that will give my all to God and my family and can keep up no matter what the cost. The me who can run for my life if I had to. The me that wants to live to the fullest without any regrets. The only regret I would have would be not getting healthy and not getting fit.
Back to the Strawberry Cheesecake, it took me forever to get the recipe right but I am sure happy I did test and test and test. Now, my fridge is absolutely FULL of different cheesecakes: good and bad. This one is the absolute perfect one. I hope you make it and share it and enjoy it and repeat all over again on a different occasion, without overdoing it of course.
Sweet, cheesy, fruity, crispy decadence all in one bite. This Strawberry Cheesecake will blow you away with it's simplicity and true to self taste.
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Follow recipe for Homemade Piecrust. Place crust dough in a bowl. Press down the approximately 2 tbsp of dough into each mini pie pan or dessert cup, to fill 8 of them, until tight and slightly firm. Using a fork, make holes on the crust to create air pockets where heat will flow through. Bake. Remove from oven. Allow to cool.
Lightly grease a small pot with coconut oil. Turn heat to medium. Add berries. When bubbling, add coconut sugar and salt. This will begin to caramelize but do not let it thicken too much. Add water if you've passed the right consistency and bring it back to the appropriate thickness. Remove from heat. Let cool for 5-10 minutes.
Remove crusts from oven. Lower temperature to 300° F.
Wash and dry food processor.
In a large bowl, whisk well all cheesecake base ingredients except the fruit jam. When creamy, add cheesecake base and fruit jam to food processor. Pulse until fully combined without lumps. Pour cheesecake filling into the mini pie pans or dessert cups slightly covering up to the top on each. Place them in the oven for 30 minutes.
Remove cheesecakes from the oven. Allow to cool for 15-20 minutes.
Refrigerate before serving for best taste.