Almond cheesecake style with strawberries without sugar.

Preheat your oven to 180° and line the inside of your baking pan with parchment paper.

Prepare the almond mixture: In a small bowl, mix the almond flour and baking powder and set aside. In a stand mixer with the whisk or in a bowl with a hand mixer, blend the butter and sweetener (70 g) until smooth, then add the eggs and almond extract and mix again. Next, add half of the bowl mixture (almond flour ...), the plant-based milk, and the rest of the bowl mixture, beating well after each addition. Pour into a bowl and set aside.

Prepare the cheesecake mixture: In a stand mixer with a whisk or in a bowl with a hand mixer, mix the cream cheese and the sweetener (35 g). Once the mixture is smooth, add the egg and vanilla, then mix again.

Final preparation: Pour ¾ of your almond mixture into your mold, spreading it along the bottom with a tablespoon, then create a large well about one centimeter deep in which to pour the cheesecake mixture and scatter large pieces of cut strawberries.

Cover the outer edges roughly with the remaining almond mixture and sprinkle with sliced almonds. Bake for 45 minutes at 180°C. Then let it cool before placing it in the refrigerator for at least a few hours before tasting, and also for its preservation in case, by miracle, there are leftovers.

To conclude, Tip: This recipe is ideal when prepared the day before, as overnight the flavors of vanilla and almond will develop fully. Plus, it's so convenient to just take it out of the fridge on the day of serving.