Press the crust very tightly into the bottom and up the sides of a 9” pie dish. Use a measuring cup or the back of a spoon to pack the crust firmly.

Chill for one hour in the fridge.

If you’re using store-bought, move on to the Filling Instructions.

If you’re using homemade, add 1 cup finely chopped strawberries, water, Swerve Confectioners, almond flour, and vanilla extract to a small stovetop pan. Bring to a boil, then simmer for 10 minutes.

Remove from heat and allow the mixture to cool. Stir in remaining 1/2 cup finely chopped strawberries, as well as red food dye if you would like the color to be more vibrant. Set aside and move on to the Filling Instructions.

Add heavy whipping cream to a mixing bowl and beat with a hand or stand mixer on high speed, scraping down the sides as needed, until the cream forms stiff peaks (approx. 2-4 minutes). Once done, refrigerate it.

In another mixing bowl, blend cream cheese and Swerve Confectioners on medium speed, scraping down the sides as necessary, until the mixture is smooth.

Add lemon juice, vanilla extract, and sour cream, and mix on medium speed until smooth, remembering to scrape down the sides when needed.

Take the chilled heavy whipping cream from the refrigerator and gently fold it into the cream cheese mixture using a silicone spatula. Avoid overmixing to prevent the whipped cream from deflating.

Remove the crust from the fridge and pour the filling onto it. At this point, you can choose to evenly spread out the filling and: 1) Stir the Strawberry Glaze into the top half of the filling (this is the method pictured); 2) Stir the Strawberry Glaze into all of the filling; or 3) Spread the Strawberry Glaze on top of the filling. Optionally, you can also stir chopped strawberries into the filling.

Cover the cheesecake and refrigerate for a minimum of 8-12 hours, or longer if possible (I typically aim for 14 hours).

Take the cheesecake out of the fridge and slice using a knife. For neater cuts, heat a jar of water in the microwave, dip the knife in the water, and wipe it off before each cut. The warmed knife will result in cleaner slices.

Serve plain or topped with strawberries and or Keto Whipped Cream.

Keep covered in the refrigerator for a maximum of five days.