Vanelja’s feel-good strawberry cheesecake

Recipe

Gluten-free, naturally sweetened, high in protein

(about 12 servings)

Crust:
6 dl rolled oats
1.5 dl pecans, crushed
½ tsp cardamom
Zest of ½ lemon
Juice of ½ lemon
0.5 dl maple syrup
1 dl melted coconut oil
1 egg
1 tsp vanilla extract

Filling:
500 g unsweetened quark, skyr, or Greek yogurt
200 g cream cheese
3 eggs
4 tbsp maple syrup
2 tsp vanilla extract
Zest of ½ lemon

Strawberry chia jam:
260 g strawberries (fresh or frozen)
3 tbsp chia seeds
1 tbsp lemon juice
1 tbsp maple syrup

Mix all the crust ingredients together in a bowl. Press the mixture as thinly as possible onto the bottom and sides of a greased springform pan or pie dish.

Pre-bake the crust at 170°C for 8–10 minutes.

Mix the filling ingredients together in a bowl until smooth. Pour the filling over the pre-baked crust and smooth the surface. Bake for about 45–50 minutes. Cover the cake loosely with foil after 15 minutes of baking so the surface doesn’t brown too much.

Let the cake cool completely, then place it in the fridge to set for at least a couple of hours, preferably overnight.

Meanwhile, prepare the strawberry chia jam by heating the strawberries in a saucepan until softened. Add the chia seeds, lemon juice, and maple syrup. Let the jam cool and thicken for a couple of hours or overnight.

Spread the chia jam over the cheesecake and finish with fresh strawberries.

Store in the refrigerator and enjoy within 2–3 days.