Who can resist sweet temptations? A tiny slice of this great strawberry and cream cheese combination is a sinful taste of heaven – without the sin!

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  • Preparation Time

    60 minutes

  • Cooking Time

    50 minutes

  • Difficulty Rating


  • Serves



  1. 1¼ cups / 108 g whole-grain graham crackers, crushed to crumbs
  2. 2½ Tbsp. / 35 ml nut or organic canola/rapeseed oil
  3. 20 oz. / 580 g strawberries
  4. 1 Tbsp. / 10 g whole grain rice flour
  5. 1 cup / 48 g inulin sweetener
  6. 8 oz. / 227 g Neufchâtel cheese
  7. 12 oz. / 340 g cottage cheese, full fat
  8. 16 oz. / 454 g Greek yogurt, plain, full fat
  9. 6 eggs, preferably organic omega-3 or pastured
  10. ¼ cup / 60 ml lemon Juice


  1. In a bowl, mix together the cracker crumbs and oil to blend well.
  2. Press the mixture on the bottom of a 9-inch / 23cm spring form pan. Place in the refrigerator and chill for at least 30 minutes.
  3. In a food processor, mix together the rice flour, half the inulin sweetener and strawberries; process to obtain a smooth consistency. Transfer to a saucepan and bring to a rolling boil, constantly stirring for 2 minutes.
  4. Remove from heat and reserve ⅓ cup strawberry sauce; let stand to cool. Place the remaining sauce in a container and chill in the refrigerator until ready to serve.
  5. Preheat oven to 300°F / 150°C.
  6. With an electric mixer, whisk the cheeses and yogurt until fluffy and light.
  7. Stir in the lemon juice, and mix well.
  8. Stir in the eggs with the remaining inulin sweetener; continue beating on low speed for 4 minutes.
  9. Transfer half of the beaten mixture from step 8 to the chilled piecrust.
  10. Drop half the reserved strawberry mixture over the cheese-yogurt layer ½ teaspoon at a time.
  11. Spoon the remaining beaten mixture from step 6 over the strawberry sauce. Spoon in the remaining strawberry sauce, again, ½ teaspoon at a time.
  12. Cut through the top layer in a swirling motion with a knife tip point.
  13. Place the springform pan in the preheated oven and bake for about 50 minutes, until the mixture is set.
  14. Transfer to a wire rack to cool for 10 minutes before gently running a knife along the inner sides of the pan to loosen the cheesecake.
  15. Allow to completely cool for the next 60 minutes before placing in the refrigerator to chill overnight.
  16. To serve, remove pan mold, and pour the reserved strawberry sauce on top or serve on the side if desired.

Serving Size: ֲ1/16 (approximately 3 oz / 85 g)

Exchanges per Serving: ¾ Carb, 1 Protein, 1 Fat

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Comments 19

  1. Hi, Elaine, and welcome. Actually it is “inulin” (no “s”) – it is a type of fiber that is about half as sweet as sugar, but tastes more similar than something like Stevia or monkfruit, and definitely adds more solidity to the cake.

  2. Hi, rogerdebtoday. We don’t work with calories in this plan, but rather with nutrients. I can tell you from the exchanges listed above that each slice (1/16 of the cake) yields 15 grams of carbohydrates, 10 grams of protein, and 10 grams of fat.

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