Ingredients:
350g cream cheese
250g strawberries
6 tbs sweetener of choice (or to taste)
1.5 tsp vanilla
250ml cream
5 tsp gelatin
180ml boiling water
1.5 cups sunflower seed flour or heba or almond flour
4 tbs butter
Method:
Line a spring form pan with baking paper.
Melt butter, and mix with sunflower seed flour, 1/2 tsp vanilla and 1 tbs sweetener.
Press down in pan.
Refrigerate.
Whisk cream until stiff peaks.
In a cup, mix 100ml boiling water with 3 tsp gelatin until dissolved.
While whisking, add this to the cream mixture.
Liquidise the strawberries either with a Liquidizer or a hand blender until Pureed.
Add 150ml to a bowl, along with cream cheese, 4 tbs sweetener and a tsp vanilla.
Mix well.
Fold in cream.
Spread onto base and straighten as much as possible.
In a cup, dissolve 2 tsp gelatin and 1 tbs sweetener in 80ml boiling water.
Add to remaining strawberry purée.
Spread on top of cheesecake.
Allow 3 hours to set properly.
Enjoy!
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