Chilled Strawberry Cheesecake
This is a lovely dessert when you are looking for something free from refined sugar and gluten free. This is not an overly sweet dessert, making it a healthier option then many traditional Christmas desserts.
CHILLED STRAWBERRY CHEESECAKE ON A SUNFLOWER CRUST
300 g sunflower seeds
2 tbsp. hemp seeds, optional
12 fresh medjool dates, pitted
2 tbsp. coconut oil
½ tsp sea salt
300 g fresh strawberries
Juice ½ lemon
120 ml honey
500 g mascarpone
Fresh strawberries and flowers
1. Toast the sunflower seeds in a frying pan on a low heat for 6-8 minutes, watching they do not burn. Let cool for a few minutes before placing in a food processor, together with the hemp seeds. Pulse for 20 seconds until you have a coarse crumb.
2. Add the dates, coconut oil and salt and process until the mixture comes together to form a sticky crust. Place the mixture into a 20cm spring-form cake tin and flatten the mixture out so it is smooth and even. Place in the fridge until needed.
3. Puree your strawberries, lemon juice and honey in a food processor or blender, pour into a large bowl and add your mascarpone and mix well until well combined. Pour the mixture on top of your base. Place in the freezer for around 1 ½ hours. Serve topped with additional strawberries and flowers.
NOTE: I would not recommend freezing this desert longer then 1 ½ hours. If making in advance, keep in the fridge and simply pop into the freezer 1 -2 hours before serving to firm up.