Description
A lactose-free healthy strawberry cheesecake with an oat crust. Delicious to eat for breakfast or as a healthy snack. Gluten-free and low FODMAP.
Ingredients
Scale
- 40 g (1.4 oz) raisins
- 80 g (2.8 oz) oats
- 1 tbsp coconut oil (or butter*)
- 450 g (16 oz) lactose-free quark or Greek yoghurt
- 50 ml (1.7 fl. oz.) lactose-free milk
- 125 g (4.4 oz) strawberries
- 3 tbsp water
- 1 tbsp maple syrup (or rice syrup)**
- 5 gelatin sheets
- A 7-inch (18 cm) cake tin
Instructions
- Layer the baking tin with baking parchment.
- Put the raisins in a bowl with warm water for 10 minutes to soften.
- Ground the oats into a coarse flour in a food processor.
- Melt the coconut oil in the microwave. Put this into a bowl together with the oats.
- Dry the raisins with a bit of paper and grind them in a food processor or cut them into small pieces with a knife. Add the raisins to the ingredients in the bowl and add a pinch of salt.
- Mix everything together with your hands until you get a sticky crumbly mixture. If the mixture is too dry you can add a little bit of water. Put the mixture into the baking tin and press the bottom with a fork or with your hands. Set aside.
- Put the gelatin sheets in a bowl of cold water for 5 minutes.
- Mix the quark with the milk in a bowl.
- Mash the strawberries with a blender. Heat them in a pan with 3 tbsp water shortly until the mixture boils and take it off the heat.
- Squeeze the water from the gelatin sheets and stir them into the strawberry mixture.
- Add this mixture to the quark mixture and stir together until the gelatin has dissolved completely and is lump-free.
- Pour the quark mixture on top of the crust and put the cake in the fridge for at least 3 hours to set.
Notes
*If you use butter in this recipe it is not fully lactose-free.
**This is not a sweet cake. If you prefer your cake a little more sweet, you can add a few extra tablespoons of maple syrup. Just taste the quark mixture and add maple syrup to taste.
- Prep Time: 30 min
- Category: Healthy snacks
- Method: No-bake
- Cuisine: Dutch
Nutrition
- Serving Size: 1 piece (1/6th of the recipe)
- Calories: 164
- Fat: 4
- Carbohydrates: 19
- Fiber: 2
- Protein: 12
