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Available for over a year

Strawberry Cheesecake Layer Pre-heat the oven to 200c gas mark 7 For the Crunchy Biscuit Layer 50g digestive biscuits (or gluten free digestive biscuits) 20g pumpkin seeds or nuts chopped 10g milled flaxseed or more seeds or nuts 25g butter or coconut oil melted Double bag the biscuits, the bag must be large enough for the biscuits to spread out. Extract any air from the bag, tie the end up and crush the biscuits with a rolling pin. Add the chopped seeds or nuts and the butter or coconut oil and mix well. Spread the mixture out onto a baking tray and bake for no more than 10 minutes. Leave to cook completely. For the Strawberry Puree Layer 450g Strawberries 8 large basil leaves 10g soft brown sugar or coconut sugar Half a lemon Take 200g of the strawberries and blitz in a blender or push through a sieve. Chop the basil leaves very finely or blitz with the strawberries, add the coconut sugar and a squeeze of lemon juice (about a teaspoon). Mix well, put to one side. For the Creamy Cheese Layer 150ml crème fraiche or coconut yoghurt 150g cream cheese (or more coconut yoghurt) 20g honey Mix together well and put to one side To assemble the cheesecake Chop the remaining strawberries, leaving 3 or 4 for decoration. Take two glasses or small dishes and sprinkle a layer of strawberries in the bottom, then a layer of strawberry puree, then a layer of crunchy biscuits, then a layer of creamy cheese, continue, finishing with a creamy layer, a swirl of strawberry puree, a sprinkling of crunchy biscuits and decorate with a halved strawberry. Dads will love this homemade gift on Father’s day, Happy Father’s day!