Frozen strawberry cheesecake on a sunflower crust

Frozen strawberry cheesecake on a sunflower crust

By
From
The Green Kitchen
Serves
8-10
Photographer
Johanna Frenkel

I don’t think we have ever served this cake to someone who hasn’t immediately loved it. Therefore it has become one of our go-to recipes for all kinds of occasions. We used to make it with nuts in the crust, but lately we have moved to this seed-based crust. It has the most wonderful flavour and texture, not to mention that it is allergy friendly and gluten-free. Since the crust is very sweet, the filling doesn’t have to be. If you are looking for new variations, you can play around with all kinds of yoghurts, soft cheeses or coconut creams. You can also vary the colour of the filling by adding different berries to it. If you are having a big party make a range: blueberry blue, kiwi green, mango yellow and so on …

Ingredients

Quantity Ingredient
300g sunflower seeds
2 tablespoons hemp seeds, optional
12 fresh medjool dates, pitted
2 tablespoons coconut oil
1/2 teaspoon sea salt

Filling

Quantity Ingredient
300g fresh strawberries
1/2 lemon, juiced
120ml honey or agave syrup
500g quark

Topping

Quantity Ingredient
250g strawberries
a few edible flowers, (see tip)

Method

  1. Toast the sunflower seeds in a frying pan on low heat, or on a baking tray on 180°C, for 6–8 minutes. Let cool for a few minutes before putting them into a food processor or blender together with the hemp seeds. Pulse for about 20 seconds. The seeds should be chopped but not powdered.
  2. Add the dates, coconut oil and salt and process until the mixture comes together to a sticky crust. Alternatively, mash the dates until caramel-smooth and work in its remaining ingredients. Put the mixture into a 20 cm spring-form cake tin and flatten it out over the base. Chill in the fridge while you prepare the filling.
  3. Purée the strawberries, lemon juice and honey in a food processor or blender, pour into a large bowl and add the quark. Mix well. Pour the mixture on top of the crust in the cake tin and put it in the freezer for about 1½ hours. You can keep it in the freezer for a few days but you will need to let it thaw for about 20 minutes before serving.
  4. Top the cake with strawberries and a couple of flowers. Serve immediately.

Tip

  • Here are some suggestions for edible flowers: violas, calendula, roses, rosehip, dandelions, carnations, lavender, cornflowers, pea flowers, day lilies and chamomile. Although the flowers are edible we mainly use them for decoration.

    For vegans, substitute vegan cream cheese for quark.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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