Spring doesn’t just mean milder air and the awakening of nature, it also means the arrival of juicier fruit that precedes summer delights… in short, it means strawberries and Strawberry cheesecakes.

In fact, remember that strawberries are a very diabetes-friendly fruit, having only 5.3g of carbohydrates per 100g of strawberries. And since they are in season and friendly to our needs, also try Ricotta and strawberry cake.

Let’s get to work now!

Strawberry cheesecakes

22.01g carbohydrates per 100g

Ingredients for the cake

• 200g gluten-free biscuits**
• 110g butter
• 50g Nutella

Ingredients for the mousse

• 200g strawberries
• 250g whipping cream
• 150g cream cheese at room temperature
• 60g icing sugar*
• 10g gelatine sheets*
• 2 tablespoons of milk
• 1 vanilla pod

Ingredients for the strawberry sauce

• 250g strawberries

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Place the biscuits with the softened butter in the blender and chop until a rather fine mixture is obtained; complete by adding the Nutella and mixing well with the chopped biscuits.
   Pour the mixture on the bottom of 9 round pastry rings with a diameter of 8cm placed on a tray, levelling well and compacting it with the back of a spoon. Finally, let your bases rest in the refrigerator for half an hour.
2. Meanwhile, prepare the mousse.
3. Soak the gelatine in plenty of cold water for at least 10 minutes.
   In a bowl, mix the cheese with the icing sugar with a fork; wash and clean the strawberries, then blend them to a juice and add them to the cheese cream, mixing well.
   In another bowl, whip the cream and add the seeds of the vanilla pod.
   Heat 2 tablespoons of milk in a saucepan without reaching the boil, remove from the heat, add the squeezed gelatine and stir to dissolve it.
4. When the gelatine mixture has cooled, add it to the cheese cream. Finally, also incorporate the whipped cream and stir gently with a spatula, from the bottom upwards so as not to cause the mixture to go runny. Pour the resulting cream over the biscuit base inside the rings.
   Now put the cheesecakes in the refrigerator for at least 3 hours.

Cheesecake preparation

4. Before serving, set aside some strawberries to use as a garnishing and blend the remaining ones to make a sauce.
   Take the cheesecakes out of the refrigerator, remove the rings and top with the strawberry sauce and a sliced or whole strawberry.
5. This recipe can also be prepared by replacing sugar in the cream with a sweetener of your choice, e.g. 30-40g agave syrup, thus reducing the amount of carbohydrates.

The ready-to-eat cheesecakes

Version with gluten of Strawberry cheesecakes

Replace gluten-free biscuits with standard ones; no other adaptation is needed.