Strawberry banana cheesecake

Finally, I made a pie that actually resembles the strawberry cheesecake I used to make as a child. (but without the dairy, grains or sugar..)

A few months ago, when the strawberry season was coming to an end, I managed to buy a whole lot of them for a low price at the local market. Of course it was way too much to eat on my own, and quite a few of them didn't look like they were going to survive in the fridge for over a day. So I decided to sort them out and puree about half of them, I put the puree into the freezer with the idea to make some kind of cheesecake out of them later on. So when I knew my parents would be visiting me today, I remembered me strawberry puree and decided I was going to make a cheesecake.

They tested it, and loved it, and so did I! The best thing is that I still have enough left over to enjoy for breakfast for a few times.

This is how I made it:

Strawberry banana cheesecake: (serves 8)

- 1 1/2 cup almond flour

- 1/4 cup coconut oil, melted

- 500ml strawberry puree (takes a little over 500g of fresh strawberries, just give them a wash, no need to remove the green parts)

- 2 large bananas, sliced

- 100g solid creamed coconut (from a 200g block, also called Santen), chopped into smaller pieces

- 3 eggs

- 1 tbsp arrowroot

- 1/4 tsp vanilla powder

1. Preheat oven to 175 degrees Celsius.

2. Combine almond flour and coconut oil in a bowl and mix it until it gets crumbly. Press it out with your hands in a large tart or quiche pan, making the base, and set aside.

3. Combine the other ingredients in a blender and blend on full speed until well combined.

4. Gently pour mixture into the base and put it into the oven.

5. Bake for approx. 35 minutes, don't let it get too dark, let it cool and put it in the fridge.

6. Serve cold.