Here is a delicious and fresh dessert, perfect for the first hot days. Strawberry cheesecake is made without cream, butter or ingredients containing lactose, so it is perfect for those who have to keep the body weight under control and for those who are lactose intolerant. And then, the peculiarity of this cake is the crust, made only with dried fruit and yogurt, something really delicious as well as a precious source of unsaturated fatty acids, energy and mineral salts.
Ingredients for the crust
50 grams of sunflower seeds
50 grams of pumpkin seeds
100 grams of almonds and cashew nuts
10 pitted dates
2 tablespoons yogurt
Ingredients for the filling
300 grams of strawberries
1 lemon
2 tablespoons of honey
500 grams of soy quark
Ingredients for the topping
Strawberries
Put the seeds, almonds and cashews in the blender and blend for a few seconds. Add the dates and yogurt, continue to blend until you get a sticky mixture. Spread the mixture on the bottom of a circular pan lined with baking paper and lightly greased with oil. Raise the edges.
Now prepare the filling of the cake. Clean the strawberries and wash them under running water. Blend the strawberries with the juice of half a lemon and honey. Pour strawberries into a bowl, add quark, mix. Pour the mixture onto the base in the pan and place in the freezer for a couple of hours. Once the cake has been removed from the freezer, decorate with fresh strawberries and serve immediately.
