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Home Aardbei cheesecake

Aardbei cheesecake

Recipes Gluten-free

Okay, it’s not a true cheesecake since it contains no animal products, but it looks like and tastes like a delicious cheesecake. Of course it’s the healthy version—so without sugar, gluten or dairy—and therefore a tasty alternative. Until about a year and a half ago I wasn’t a big fan of these kinds of raw cakes, mainly simply “because I had never tasted them.” A tart made from raw nuts didn’t sound appealing to me back then, but fortunately I now know better.

x_ckl_recipe_markerStrawberry cheesecake This cheesecake recipe is not only super tasty, it’s also gluten-free, free of refined sugars and lactose-free! That’s truly healthy indulgence. How to make a strawberry cheesecake? Dessert American 6 servings 15 min 30 min 1 hour 15 min

Soak the cashews for 30–60 minutes in water beforehand.
Grind the hazelnuts and almonds finely in a food processor or blender, together with the pitted dates and 20 grams of melted coconut oil. Let it run for a moment, but don’t let it turn completely to powder, then spread the mixture over the bottom of the springform pan and press down firmly.
Drain the cashews and put them in the food processor. Add the juice of half a lemon, 20 grams of melted coconut oil and a teaspoon of vanilla extract. Let it run and when the mixture is smooth, spread it over the nut layer already in the springform pan.
Then put the cheesecake in the freezer or refrigerator for about half an hour.
Then puree the strawberries (or other red fruit) with the juice of the other half lemon and 10 grams of melted coconut oil. Take the cheesecake out of the fridge or freezer and spread the strawberry mixture over the cheesecake. The strawberry layer will remain fairly runny. If you prefer it firmer, you can heat the strawberry purée, add some agar-agar (1–2g), let it cool and then spread it over the cheesecake.
Store the cheesecake in the freezer, or for about one to two days in the refrigerator. Enjoy!

Recipes Gluten-free 75g hazelnuts 75g almonds 6–8 pitted dates 50g melted coconut oil 150g unsalted cashews Juice of 1 lemon 1 teaspoon vanilla extract 150g strawberries (or other red fruit) 1–2g agar-agar (optional) Springform pan (± 18–20 cm) Food processor or blender Bowl (for soaking the cashews) Spoon or spatula Small saucepan (optional) Pans pots-and-pans Food Processor food-processors Springforms cake-tins Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm Cookinglife ["Baking bowl"] Blackwell Saucepan Cast Iron / Sauce Pan ø 18 cm - 1.5 liters - without non-stick coating Blackwell Sauspan Cosy & Trendy Wooden Spatula Set - 3 Pieces Cosy & Trendy ["Spatelset"] Aperol Spritz Cheesecake foodies-aperol-spritz-cheesecake-1 Cannelloni with spinach, oven-roasted tomatoes and chicken foodies-cannelloni-met-spinazie-oventomaatjes-en-kip Gluten-free cheesecake foodies-glutenvrije-kwarktaart Gluten-free cornmeal crackers with hummus and roasted vegetables foodies-glutenvrije-maismeel-crackers-met-hummus-en-geroosterde-groenten

Recipe

Strawberry cheesecake

This cheesecake recipe is not only super tasty, it’s also gluten-free, free of refined sugars and lactose-free! That’s truly healthy indulgence.

Course	Dessert
Kitchen	American
Servings	6 servings

Preparation time

Preparation time	15 min
Cooling time	30 min
Total	1 hour 15 min

Equipment

Springform pan (± 18–20 cm)
Food processor or blender
Bowl (for soaking the cashews)
Spoon or spatula
Small saucepan (optional)

Ingredients

75g hazelnuts
75g almonds
6–8 pitted dates
50g melted coconut oil
150g unsalted cashews
Juice of 1 lemon
1 teaspoon vanilla extract
150g strawberries (or other red fruit)
1–2g agar-agar (optional)

How to make a strawberry cheesecake?

Soak the cashews for 30–60 minutes in water beforehand.
Grind the hazelnuts and almonds finely in a food processor or blender, together with the pitted dates and 20 grams of melted coconut oil. Let it run for a moment, but don’t let it turn completely to powder, then spread the mixture over the bottom of the springform pan and press down firmly.
Drain the cashews and put them in the food processor. Add the juice of half a lemon, 20 grams of melted coconut oil and a teaspoon of vanilla extract. Let it run and when the mixture is smooth, spread it over the nut layer already in the springform pan.
Then put the cheesecake in the freezer or refrigerator for about half an hour.
Then puree the strawberries (or other red fruit) with the juice of the other half lemon and 10 grams of melted coconut oil. Take the cheesecake out of the fridge or freezer and spread the strawberry mixture over the cheesecake. The strawberry layer will remain fairly runny. If you prefer it firmer, you can heat the strawberry purée, add some agar-agar (1–2g), let it cool and then spread it over the cheesecake.
Store the cheesecake in the freezer, or for about one to two days in the refrigerator. Enjoy!

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This strawberry cheesecake is completely plant-based and contains no refined sugars. The crust of ground nuts and dates gives a lovely, natural sweetness, while the cashew layer provides a creamy filling. Perfect to make ahead and store in the freezer.

Preferably use ripe, sweet strawberries for the topping for the best flavor. You can also use other red fruits, such as raspberries or cherries. Keep the cheesecake covered in the refrigerator and serve it within two days for best results.

Related products

Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm

Blackwell Saucepan Cast Iron / Sauce Pan ø 18 cm - 1.5 liters - without non-stick coating

Cosy & Trendy Wooden Spatula Set - 3 Pieces

Related categories

Pans

Food Processor

Springforms

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