Boobie Bake-Off: Strawberry Icebox Cheesecake

The very clever Marye of Apron Strings & Simmering Things is hosting this very pink foodblogging event this month in support of breast cancer research. How awesome is that?

So the challenge is to make a dish that is PINK. And who wouldn't love pink food? At the roundup, people can vote on their favorite recipe. Votes cost $1, and monies will be donated to breast cancer research. I love it! Read more about the event and learn how to vote here. (Edited note: voting is finished and see the winner here.)

So for this particular event, and I suppose this is cheating a little bit, but I created a Sugar-Free Strawberry Icebox Cheesecake (because I do prefer sugar free treats). And it might be cheating just a bit for an icebox recipe to be entered in a baking challenge, but I hope the spirit of the thing is what matters here. Besides, the crust IS baked!

Here is my yummy pink dessert:

Sugar-Free Strawberry Icebox Cheesecake

1 cup coarsely ground pecans

1/4 cup soy flour (regular all-purpose flour may be used)

3 tablespoons unsalted butter, melted

2 cups heavy cream
3 teaspoons sweetener of choice

8 ounces cream cheese, at room temperature

1/4 teaspoon stevia (or the equivalent sweetness of 1/3 cup sugar)
2 tablespoons vanilla extract

1/2 cup fresh or frozen strawberries, pureed

Combine ground pecans, soy flour and melted butter and stir well to combine thoroughly. Press into the bottom of a lightly greased 7-inch cake or springform pan. Bake in a preheated 350*F oven for 8-10 minutes. Set aside to cool completely.

Whip heavy cream in stand mixer or with electric hand mixer with the equivalent of three teaspoons sugar using sweetener of choice (I used the 3 pinches stevia powder, but you could use sugar, sweet n'low, splenda, or whatever you prefer) until stiff peaks form. Refrigerate until ready to use.

Beat together cream cheese, 1/4 teaspoon stevia and vanilla until smooth. Stir in pureed strawberries to incorporate. Fold in 1/4 of the prepared whipped cream. Carefully spread cream cheese mixture in the prepared pan. Top with the remaining whipped cream. Cover the surface of the whipped cream with plastic wrap and put pan in the freezer for at least one hour to set, or overnight.

Remove from freezer 1/2 to 1 hour before serving.

Yum! My friends gobbled it up!

Pink, creamy regards,

Mrs.W