• Prepare an 8’’ square baking pan with parchment paper. Set it aside.

crust

• Then, to make the base, mix almond flour and powdered erythritol first. Next, incorporate softened butter and use your hands to combine ingredients. Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly. Refrigerate it while making the rest of the cheesecake.

strawberry jam

• Place chopped strawberries and water into a small saucepan over medium heat. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to a minimum, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the base. If it does not fill that space, you’ve done it. Note: It will thicken more when cold. Let it cool to room temperature while you make the filling.

filling

• Place cream cheese into a large bowl. Take an electric mixer and mix cream cheese until creamy. Then add vanilla extract and powdered erythritol, and mix to combine. 
• Next, mix gelatin powder with boiling water in a glass jar until gelatine dissolves. Let it cool to room temperature and combine it with the cream cheese mixture.
• In a different bowl, beat heavy cream into soft peaks. Incorporate whipped cream using a spatula into the cream cheese bowl.
• Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
• spoon jam on top of the filling, leaving some white gaps. Then, move a knife around the top to make the swirl effect.
• Refrigerate the cheesecake for at least four hours or overnight.
• Once completely set, lift the cheesecake out of the tray by the edges of the parchment paper. Note: this step is easier with an extra pair of hands.
• Gently peel off the paper on the sides of your cheesecake for easy slicing.