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Strawberry-Tequila Cheese Cake

Submitted by: Mary on 08/31/2005
2019 views
2.85 avg rating
194 votes
 
 
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Ingredients

CRUST:

3 C Almond flour
1/2 C Splenda
1 Stick plus 1 tablespoons butter, melted
CAKE:

8 ozs Softened cream cheese
1 Stick softened butter
1 C Splenda
1 1/2 T Tequila
1/4 t Salt

GLAZE:

3 C Strawberries
1/2 c Splenda
2 T Butter
2 T Freshly-squeezed lime juice
4 T Davinci sugar free orange syrup
2 T Tequila
1 t Xanthan gum

Directions

CRUST:



Preheat the oven to 350F.



Place the almond flour in a bowl and stir the splenda and butter into the almond flour until well blended.



Press the mixture with a wooden spoon or the palm of the hand into a 12" spring-form pan.



Bake for 10 minutes, remove from oven and cool completely before filling.



If preparing crust ahead of time, keep chilled in refrigerator



CAKE:



Beat cheese and butter together with an electric mixer until light and fluffy.



Add remaining ingredients and beat until thoroughly blended.



Spread evenly in pre-baked crust and chill in refrigerator at least 2 hours before topping with the glaze



GLAZE:



Wash, hull and quarter the strawberries; set aside.



Combine remaining ingredients in a medium-size saucepan, bring to a boil and cook, stirring with a wire whisk, over medium heat until thickened and smooth.



Add strawberries and and boil 1 minute longer.



Allow to cool completely and spread the glaze on the chilled cheesecake.



Refrigerate the cake for at least 4 hours before serving.

Servings

12

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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