Strawberry cheesecake

How to make a strawberry cheesecake?

1. Let the cashew nuts soak in a low water for half an hour to an hour in advance.
2. Finely grind the hazelnuts and almonds in a food processor or food processor, along with the pitted dates and 20 grams of melted coconut oil. Let it turn, but don't let it grind completely and then divide the mixture over the bottom of the spring form and press well.
3. Drain the cashew nuts and put them in the food processor. Add the juice of half a lemon, 20 grams of melted coconut oil and a teaspoon of vanilla extract. Let it turn and when the mixture is even, divide it over the nut layer that is already in the spring form.
4. Then put the cheesecake in the freezer or fridge for half an hour.
5. Then puree the strawberry (or other red fruit) with the juice of the other half lemon and 10 grams of melted coconut oil. Remove the cheesecake from the fridge or freezer and divide the strawberry mixture over the cheesecake. The layer of strawberry remains quite liquid. If you prefer this a bit more firmly, you can heat the strawberry puree, add AGAR AGAR (1-2 grams), cool off and only then distribute over the cheesecake.
6. Keep the cheesecake in the freezer, or in the fridge for such a day to two days. Enjoy!