Strawberry cheesecake

Strawberry cheesecake served with fresh strawberries

Ingredients
1 teaspoon powdered sugar, for dusting (optional) Extra strawberry ( to garnish, about 16) 1/3 cup gluten-free flour or 1/3 cup rice flour 2/3 cup coconut sugar crystals or 2/3 cup other raw sugar 150 ml coconut or 150 ml almond milk 3 (10 ounce) cartons greek-style strawberry coconut yogurt 5 strawberries 3 tablespoons extra virgin coconut oil, melted 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar 3/4 cup almond meal ( or grind raw almonds in a food processor)

Directions
In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch spring form pan. Store in the freezer until the cheesecake filling is ready. Preheat the oven to 350F/180C degrees. In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the spring form pan. Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm. When the cheesecake has cooled down, cover and store in the refrigerator overnight. Remove the spring form pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar. Infuse love into the cheesecake, slice and serve!