No-bake strawberry curd cheese cake with oat base

Name: No-bake strawberry curd cheese cake with oat base
Total time: 4 h 30 min
Yield: 10 slices
Cuisine: Hungarian
Ingredients: 120 g rolled oats; 80 g dates, pitted; 2 tbsp cocoa powder; 500 g low-fat curd cheese; 250 ml Greek yogurt; 3 tbsp honey; 1 lemon, juice and grated zest; 12 g gelatine (or 2 tsp agar-agar); 400 g strawberries

Time: 30 min + 4 hr chilling (about 30 min hands-on)10 slicesapprox. 180 kcal / serving (estimated)approx. 12 g protein / serving

Strawberry curd cheese cake is at its best in summer, when nobody is keen to turn the oven on. The base is made from oats and dates, so it needs no butter or biscuits, and fresh strawberries and lemon lend fragrance to the light curd cheese cream. It makes ten slices, and each slice provides 12 grams of protein.

No-bake strawberry curd cheese cake with oat base (illustration)

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Method

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Blitz the oats with the dates and cocoa in a food processor to a sticky crumb and press into the bottom of a 22 cm springform tin.
Soak the gelatine in 5 tbsp cold water for 5 minutes, then dissolve over low heat (without boiling).
Blend the curd cheese with the yogurt, honey and lemon until smooth and stir in the lukewarm gelatine.
Fold in half the strawberries, sliced, and spread over the base.
Chill for at least 4 hours; decorate with the rest of the strawberries, it keeps 3 days.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Warm the gelatine only until lukewarm and let it cool slightly before mixing it into the cream, or it will turn lumpy.
Dry the strawberries on kitchen paper, because wet fruit stops the cream setting evenly.
Agar-agar makes the cake vegetarian, but agar has to boil for 2 minutes and sets faster, so work with it quickly.

Frequently asked questions

How long does it keep?

It keeps for 3 days in the fridge. Strawberries release juice, so put the decorative fruit on only just before serving.

Can it be made with other fruit?

Yes, raspberries or blueberries are good too. Avoid fresh pineapple and kiwi, because the enzyme they contain stops gelatine from setting.

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