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Cheesecake with strawberry topping

Moderate 20 June 2018
Preparation time
15 min
Baking / Rest time
24 h

65 g Coconut blossom sugar
25 ml Butter or coconut oil
120 g pureed strawberries
35 g Protein powder
1 sachet Gelatine
100 g Macadamiakerne
40 g Coconut chips
250 g Curd
225 g Cream cheese
  • Step 1/5

    For the base, place 100 g ground macadamia seeds, 25 ml liquid butter or coconut oil and 25 g coconut blossom sugar in a springform pan and bake for 15 minutes at 180°C convection until lightly browned.

  • Step 2/5

    For the curd filling, mix all ingredients together except the gelatin. Then dissolve half of the gelatin in hot water. Then stir the cream into the dissolved, warm gelatin.

  • Step 3/5

    Spread the curd filling on the cooled base.

  • Step 4/5

    For the strawberry topping, puree the strawberries. Dissolve the other half of the gelatin in hot water. Stir in the strawberry puree and pour the mixture onto the cake.

  • Step 5/5

    Leave the cheesecake in the refrigerator overnight and enjoy the next day.

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