Healthy cheesecake

The first thing to do is to soak the gelatin leaves and the pitted dates in two different containers with warm water so that they are better crushed. Then prepare the dough for the base: grind the nuts of your choice (I use the natural cocktail of hacendado but you can use the ones you like) add the oat flakes (which will give consistency) and grind another little bit and finally add the dates and grind until you have a homogeneous dough. You can vary quantities depending on whether you want it more or less sweet, for example.

Finally, place the dough in a mold and spread it all over the base using your hands to make a thin layer as homogeneous as possible and put it in the refrigerator to cool.

In a pot/pan put the milk on the heat for a few minutes (I drink light oat drink but you can make it with any milk) and just before it starts to boil add the beaten cream cheese, stirring constantly. When it is well integrated we will do the same with the spreadable cheese and continue stirring. Turn off the heat and add the gelatin sheets that were still hydrating in water. Continue stirring until there are no more lumps.

Take the mold out of the refrigerator (just a few minutes while preparing the cheese is enough) and very slowly pour the mixture into the mold, on top of the base that we have cooled before.

Ideally, let it cool to room temperature before putting it back in the refrigerator. In the meantime, clean the strawberries and mash them. Then add the chia seeds that will hydrate with the juice of the beaten strawberries and give it that jam/syrup texture and stir well. If you like it sweeter you can add sweetener to the mixture, but I don't usually use it.

Finally, both the container with the homemade strawberry jam and the one containing the preparation of the cake go into the refrigerator and that's it! The cooler it is, the better it is for my taste! And I put the jam on top just when I'm going to eat it. Enjoy!