Cheesecake with strawberry topping, those who love cheesecake will especially celebrate this special creation!
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.
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.
Spread the curd filling on the cooled base.
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.
Leave the cheesecake in the refrigerator overnight and enjoy the next day.
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