Cheese-cake with Strawberries and Coconut - Gluten-free

For the base:

• 250 g Buckwheat Ciuffetti Biscuits Saracen with Coconut
• 250 g Corn and Rice Fiori Biscuits
• 110 g margarine
• 30 g grated coconut

For the cream:

• 500 g vegan spreadable cheese
• 350 ml vegetable cream
• 120 g Erythritol
• Vanilla extract
• 8 g Chia seeds x 600 ml water
• For coconut lovers, add 60 g grated coconut to the cream as well.

For the strawberries:

• 200 g strawberries
• Juice of one lemon
• 60 g Erythritol

First you need to create the base of our cheesecake. Crumble the biscuits, add 30g of grated coconut and the melted margarine and mix well. Then transfer to a 22cm diameter hinged baking tray and compact the base with the back of a spoon. Place half the strawberries on the edge of the tray and chill in the fridge for 30 minutes.

Blend the chia seeds and add the water. Blend for a few minutes to prevent lumps from forming, then wait a few seconds and blend again. Allow the mixture to stand for 10-15 minutes to form a gel.

Whip the vegetable cream, add the vegetable cheese, erythritol, vanilla extract and part of the chia seed gel (for coconut lovers, add the remaining part). Pour half of the mixture over the base and leave it to rest in the fridge.

Cook the strawberries for a few minutes with erythritol and lemon juice, let them cool and blend them.

Add the blended strawberries and the other part of the chia seed gel in a separate bowl. Pour the strawberry cream over the cream obtained previously, level the surface and let it cool in the fridge for 4/5 hours.

Decorate as desired with coconut flakes or fresh strawberries.

 

Many thanks to Rebecca for the tasty recipe!