Cheesecake with Strawberries and Cookie Crust

Ingredients

• 180 g whole wheat cookies (or oat flakes cookies)
• 110 g coconut oil (or butter)
• 45 g Rolled oats
• 400 g Strawberries
• 1 tbsp Lemon Juice
• 2 tbsp raw cane sugar powdered
• 10 sheets red gelatin
• 400 g quark (20% fat in the fridge)
• 70 g raw cane sugar
• 400 g whipping cream
• strawberry granulate or powder (health store) and white edible flowers

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt coconut oil in a small pot over low heat and mix with the crumbs and oats. Line a springform pan with parchment paper. Press the cookie mixture firmly into the base. Refrigerate until ready to use.

2. 2.

   Wash, peel, halve some strawberries and set aside; cut the rest into small pieces and blend with lemon juice and powdered sugar. Soak gelatin in cold water. Mix quark with strawberry puree and sugar. Warm gelatin gently in a pot until dissolved, then stir in 3 tbsp of quark mixture. Add this to the remaining quark mixture and whisk until smooth. Beat cream stiffly and fold into the quark blend. Spread the filling over the chilled crust, smoothing it out, and chill for about 4 hours.

3. 3.

   Release the cheesecake from the pan, place on a plate, and garnish with the reserved strawberry halves, optional strawberry granulate, and white flowers.