Vegan strawberry cheesecake (oil-free)

Vegan strawberry cheesecake (oil-free)

vegan oilfree strawberry cheesecake top down

Another cheesecake? I hear you say…

I’ve been working on a perfect oil-free cheesecake recipe for so long that now, that I’ve finaly hit the jackpot, I was dying to try other flavours out. As strawberries are in season at the moment, I figured that strawberry cheesecake should be very well received.

Once again, it took a few trials to get the amount of agar agar spot on as strawberries have a surprising amount of water in them, it turns out, but I’ve done it. It’s smooth, creamy, fragrant and very strawberry 🙂 .

This time, I have gone for a fully fledged cake rather than cute individual cheesecakes. As you might have noticed, I like baking small and cute things. I don’t know why that is? I reckon some part of me secretly believes that having one small (teeny weeny) cheesecake is not as bad as having a slice of a big guy. I know it doesn’t make sense, but hey, I often don’t… 😉 so here is a big (ish) cheesecake for you.

vegan oilfree strawberry cheesecake

vegan oilfree strawberry cheesecake half top down

vegan oilfree strawberry cheesecake a slice

vegan oilfree strawberry cheesecake slice out

makes
16 cm / 6"
PREP
30 min
COOKING
10 min
makes
16 cm / 6"
PREPARATION
30 min
COOKING
10 min
INGREDIENTS

CHEESECAKE BASE

  • 20 dates / 170 g / 6 oz pitted and soaked in boiling water
  • a few pinches of fine salt
  • heaped 1 cup / 140 g almonds
  • 1½ tbsp raw cacao powder (optional)

CHEESECAKE

  • 1 cup / 150 g raw cashews (soaked overnight)
  • 600 g / 21 oz RIPE strawberries, de-stemmed (weigh after de-stemming)
  • 5-6 tbsp / 75-90 ml maple syrup, adjust to taste
  • 7½ level tsp agar agar flakes*
  • ½ cup coconut cream, chilled (from a tin)
  • ½ cup reduced aquafaba*

DECORATION (optional)

  • chocolate shavings
  • fresh strawberries
METHOD
  1. Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.

CHEESECAKE BASE

  1. Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
  2. Drain your dates and chop them roughly. Put into a food processor and process into a paste. Add cacao powder and a bit of salt to taste and process some more.
  3. In a bowl, mix date paste with enough ground almonds to obtain a dough that isn’t too sticky yet still holds together well. I prefer doing it by hand to get a feel for exactly how many almonds I should be adding.
  4. Line the sides of the baking tin and then mould the base mixture to the bottom of your spring form tin. Press the mixture down well with your fingers so that there are no gaps / air-bubbles. Put a bit if baking paper on top of the base and weigh it down with something heavy (I used a round container of similar size, filled with sugar). Put into the fridge while you make your cheesecake mixture.

CHEESECAKE MIXTURE

  1. Just before you are ready to start blending the cheesecake, put agar flakes, ½ cup of reduced aquafaba (or water if you don’t want to use aquafaba) and ½ cup of coconut cream into a small pot. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until flakes almost dissolve and the mixture thickens (about 15 mins). From that point onwards, you’ll need to work fast as agar sets as soon as it cools down.
  2. Chuck maple syrup, de-stemmed strawberries and cashews (in this order) into the blender. Blend until smooth. Once smooth add activated agar mixture into a blender. Blend, scraping the sides of the blender from time to time if needed. Adjust the sweetness to taste. Blend until completely smooth.
  3. As soon as the cheesecake mixture is super smooth, take the spring form tin out of the fridge and pour the cheesecake mixture on top of the set base. Make sure you do it very quickly to get a smooth finish as, like I mentioned before, agar sets very quickly. Gently hit the filled spring form tin against your work surface a few times to get rid of air pockets/bubbles.
  4. You don’t need to put this cheesecake into the freezer as it will set beautifully at room temperature or in the fridge. Once set, decorate at will.

NOTES
*I have never used agar powder, but if that’s the only agar you have, conventional wisdom says that 3 tsp agar flakes equals 1 tsp agar powder, so for this recipe I would use 2½ tsp of agar powder.

**Aquafaba – water from a can of low-sodium chickpeas or from cooking dry chickpeas at home, reduced on the stove to achieve thicker consistency.

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NUTRITIONAL INFO
calories
187
9%
sugars
14 g
16%
fats
11 g
16%
saturates
3 g
16%
proteins
4 g
8%
carbs
21 g
8%
*per serving
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4.9
18 reviews, 137 comments
REVIEWS & QUESTIONS
Carla Wrogemann:
Hallo Ania All looks very jummy -thank you Just wondering what can be used as a substitute for nuts and pine nuts - have a severe allergy to itThx
    Ania
    Ania:
    Hi Carla,As cheesecake has a quite high fat content, it isn't easy to find ingredients that contain that much fat on a vegan diet, which is why cashews are often used. If you can't have those, there is a way to make cheesecake out of tofu or even cooked millet reinforced with some fat (coconut oil or cacao butter) or set with agar agar, but it's not a straightforward swap - it requires recipe development. I will put it on my list and try to come up with a nut free cheesecake for summer. x Ania
Sylvia Gordon:
I want to make this cheesecake, but only have agar agar powder, however much levels of powder should I use as I know flakes and power are different
    Ania
    Ania:
    Hi Sylvia,I have never used agar powder, but conventional wisdom says that 3 tsp agar flakes equals 1 tsp agar powder, so for this recipe I would use 2½ tsp of agar powder. Hope that helps! Ania
Merima Omerasevic:
Hi, can I replace the aquafaba with something else? maybe more caned coconut milk?! thanks in advance 🙏🏻🤗
    Ania
    Ania:
    Sure, more canned coconut milk will do the trick! Hope you'll enjoy it! Ania
Sue:
I made this for my daughters birthday this weekend. So easy and was a complete hit. Thanks so much!!
    Ania
    Ania:
    I am so chuffed to hear that, Sue! :) Thank you for letting me know! Ania
Juliette:
Hello, I was wondering if this would work instead of agar agar , Queen Jel-It-In Vegetarian Gelling Powder?
    Ania
    Ania:
    Hi Juliette,I have not used that product so I'm unsure but if it does what agar / gelatine does then I am sure it could work well, the issue is getting the exact ratios right as I probably differs from agar agar in that respect. You would need to experiment a little, I think. Ania
Juliette:
Hi again I was just wondering what the consistency of the Aquafaba is when it has been reduced? As I am making this for my sister's birthday in two weeks and I don't want to mess it up, thanks.
    Ania
    Ania:
    It's hard to describe, I make it a bit less thick than an egg white (please see this post), but even water works here so technically you don't need to reduce it at all. It will still work fine. Hope that helps! Ania
Juliette:
As for decorating the cheesecake, were the flowers used edible? If so what were they and did you buy them from a shop, or were they grown at home?
    Ania
    Ania:
    Hi Juliette,I'm not sure what they were or whether they are edible, most likely not - I simply went around the garden where we rented our house (so I didn't grow them) and picked a few flowers that looked nice. Ania
Emmylie:
The cake looks amazing! Do you taste the coconut cream? I would love to make this cheesecake for my dad‘s birthday, but he really doesn’t like the taste of coconut...
    Ania
    Ania:
    Hi Emmylie,I'm so sorry, but I'm travelling and so working on a tiny computer and when I tried to reply to your comment last time, my computer crashed. I don't think the cheesecake tastes of coconut and none of the people who made it (and many did) complained of it, but I guess it depends how sensitive your dad's tastebuds are. Hope that helps! Ania
Lindsay:
I made this last week for a friends b-day party. I wasnt able to get my hands on agar agar flakes but did have the powder. After reading other reviews I decided to chill the cheesecake overnight in order to ensure that it would "set". It turned out perfect!! Such a simple but delicious recipe that I imagine will be made more throughout the summer with all of the seasonal berries.
    Ania
    Ania:
    I'm delighted to hear that, Lindsay! Yes, absolutely, lots of possibilities with all the summer fruit. I am hoping to be able to get some bilberries as I think a bilberries version would be delicious. And thanks so much for taking the time to leave us feedback and rating, it helps us a lot! Ania
Kariel:
The video you posted about this on Instagram is so lovely! What song is that playing in the background? It makes me so happy each time I hear it.
    Ania
    Ania:
    Thanks, Kariel! We (especially Duncan who puts these together) are very happy to hear that! It's from a stock library. Ania
Fiona:
Hi Ania my son is allergic to cashews - have you ever used a substitute to cashews that still gave the same texture and taste? Fiona
    Ania
    Ania:
    Hi Fiona,That's a tough one as cashews are key in this recipe. I've read somewhere that macadamias work well too, but I haven't tested that myself as they are very expensive here. Ania
Elizabeth:
Hi Ania,I'm so excited to try this for a friends birthday this weekend! I'll post photos and hope it turns out well!I have used agar powder before so I do have some experience with it. I find when using fruits that may have a high acidity (for example if the strawberries are a bit tart) you will need a little more agar powder only because the acid tends to mix badly so simply adding a little more helps! Also some foods have certain enzymes which can make the gelling slow or not work as well. Apparently cooking the foods first breaks the enzymes down which will then allow the gelling process happen. Hope this helps in the future for some people! It's just trial and error :)
    Ania
    Ania:
    Thanks, Elizabeth! Hope your friend will love it! :) Ania
Sarah:
Has any1 tried using agar powder?i accidentally used 7 and a half teaspoons thinking it’s the same measurement for both. It hardened too quick I used aquafaba instead of water so added a little boiling water to liquify it a little bit and looked like it worked well but unsure would it effect the taste if a tiny bit too much agar agar???
    Ania
    Ania:
    Hi Sarah,Agar powder is three times as powerful as agar flakes (see NOTES under the recipe) and while it is said to be taste-less and odour-less, I feel that on its own it has a faint algae smell so I would not be surprised if it has had an effect on the flavour, it must have certainly affected the texture. I'm guessing that the cheesecake must have come out quite rubbery. 3 tsp should be sufficient for the next time. Hope that helps! Ania
Shen:
Hi , can I use walnut instead of almond?
    Ania
    Ania:
    Sure you can, Shen!
Carolina:
Ooooh this looks so beautiful! And I am sure it is delicious too. Great job on the pictures!
Efi:
Just made it!!! Its sitting to set in the fridge . I really hope i will end up looking nice as yours when we carve into it. Wish i could post a pic in these repliesThanks! Efi
    Ania
    Ania:
    Hi Efi! I hope it has set fine and hope you'll like it. If you are in Instagram, you could shoot us a photos by tagging it @lazycatkitchen and using #lazycatkitchen hashtag when you post! :) Ania
myriam:
I used 500g mango instead of strawberries and it turned out really well. Guilt free indulgence! (But I don't think the coconut cream needs to be chilled if it is heated up anyway... ;) )
    Ania
    Ania:
    Thanks, Myriam! I'm glad that it came out well and that you enjoyed it. The reason I said 'chilled' coconut cream is that I obtain it from a tin of full fat coconut milk (chilling it separates the cream) but I haven't explained that well, you are right - will add a note. Ania
Tash:
How long does this take to set?
    Ania
    Ania:
    Hi Tash,It sets very quickly, which is why you need to act quickly once you've incorporated agar into the mixture to ensure a smooth finish, but I would leave it alone for 30 minutes to be sure it's set all the way through. Hope that helps! Ania
Marianne:
Looks delicious and beautiful. Just a couple of questions,though: Tne coconut cream is what rises to the top of the can of. Coconut milk,correct? Not the sweetened stuff you would use to make Pina Colados? And would "lite" " coconut milk work or does I think have to be full fat? And how do I make the concentrated aquafaber? I'm concerned about getting the agar amount correct. I've never seen the flakes. I wonder if guar gum would work? Can't find my stash of agar,but I do have guar gum..... Sorry to ask so many questions! I just want mine to be as beautiful as yours!
    Ania
    Ania:
    Hi Marianne,No worries at all, here are my answers...Yes, coconut cream is the fatty part of full fat coconut milk that rises to the top after chilling. I would advise against using lite version of coconut milk as it's the fat that gives the cheesecake its typical creaminess. Here is a full post on aquafaba, but for this recipe feel free to use water instead. Aquafaba is optional, water works well too. I have never used guar gum so cannot advise here. Both agar flakes and powder will work but powder is approximately 3 times more potent than flakes so you'll need to adjust the amount used accordingly. Hope that helps and the cheesecake comes out well. Ania
      Marianne:
      Thank you!
Monique:
I just went to pick 10lbs of strawberries and now I must make this amazing cheesecake!! Thank you for the simple and well-explained recipe. **I also Nominated you** :) Good Luck!
    Ania
    Ania:
    My pleasure, Monique. Hope the cheesecake will go down well with you and your nearest. And thank you so much for casting your votes for us - we appreciate your support! :) Ania
scott:
Just made this today and it is incredible. Set perfectly and looks just like cheesecake should. I could have done with adding more maple syrup but that seems just my insatiable sweet tooth. Also I did mine with blueberries because I love them and it's bright blue and looks awesome ! Many thanks for this incredible recipe.
    Ania
    Ania:
    My pleasure, Scott! I'm so chuffed to hear that you like it! :) Ania
Jana:
Hi! Looks delish.May I ask what role aquafaba plays here? Since usually it is whipped to achieve fluffiness, but here it is only blended, which should do much?Thanks.
    Ania
    Ania:
    Thanks Jana :) Yes, of course. I can see why you aren't convinced :) I did a test when making these cheesecakes and had my friends taste them side by side (one without aquafaba and one with) and they all agreed that the ones with aquafaba were somehow creamier. For this application I used fairly concentrated, gelatinous aquafaba though - not runny one as it comes from the tin. Having said that it's definitely not necessary so if you don't have any on hand, just use water instead. Hope that helps! Ania
Kathrin:
This cake looks divine! I can only find Aquafaba with salt, is that a problem?
    Ania
    Ania:
    Hi Kathrin,I would be worried that it may be detectable in the final product as strawberries are quite a delicate flavour. I would simply use water instead :) Ania
Inge:
Hi, I made this yesterday and it tasted good. Per accident I used to much cashews, but that didn't matter. Next time I use a bit less agar agar (I used powder instead of flakes, so it was more difficult to make sure the amounts where good) thanx for the recipe.
    Ania
    Ania:
    My pleasure, Inge! Glad to hear you enjoyed it! :) Ania
Marie:
I'm going to attempt to make this Gorgeous looking cheesecake tomorrow. I have Dr Oetker Vege-gel to use instead of the Agar flakes which are incredibly expensive here in the UK! I only hope it will turn out ok and look good. I just wondered if you'd heard of the above Vege-gel
    Ania
    Ania:
    Hi Marie,I'm excited you are thinking of making my cheesecake! If I remember correctly one of my readers have used that gel instead of agar and then commented that the cheesecake failed to set so I would be wary. Sorry to be a bearer of bad news, but I hope it saves you trouble. Ania
Marieta:
Hello, Thanks to the recipe, I plan to make a cake for my birthday next month and maybe I'll try this. I wanted to try agar agar too. Does the colour of the strawberries stays the same. I tried several times with strawberries and blueberries and they get darker. Do agar prevents them? Thanks!
    Ania
    Ania:
    Hi Marieta,As you can see in the photos and in my video, the colour of this cake is pretty pink. I'm not sure whether agar plays a part here. Hope you and your guests will like it if you decide to give it a go! :) Ania
Diamany:
Looks amazing! Which type of dates would you recommend? The Medjool dates or the smaller dates? Thank you!
    Ania
    Ania:
    Thanks Diamany,I used regular (small) dates, but Medjool dates will work well too - no need to soak them and you'll probably not need as many! Ania
Jenny from jennyisbaking.com:
Hi Ania, I am usually not drawn to vegan recipes, but this one looks so good! You have some very beautiful pictures on your blog. I might try this recipe. I love pure strawberry flavor.
    Ania
    Ania:
    Thanks for kind words, Jenny :) Ania
Liz:
I absolutely LOVE this recipe! Just made it for Easter for my family and it already looks amazing! I made a base out of crushed Oreos and Coconut Oil and hopefully this will work out well too. Thank you for this amazing recipe! :))
    Ania
    Ania:
    Thanks so much, Liz! I'm so glad to gear that :) Ania
Giulia:
Hey! Planning on making this beautiful cake for Easter but hoping to make it the day before and just keep it in the fridge until the following day. Will that be ok? I can make it first thing Easter morning but I'm going to have so much other stuff to do so it will be great if i can get it out of the way the day before.Can't wait to see how it turns out! I'm not very good at deserts so fingers crossed hehe. Thanks for this amazing recipe!
    Ania
    Ania:
    Hi Giulia,Yes, making it one day ahead should be absolutely fine! Good luck! Hope it will go down a treat :) Ania
Cindy @Cindy'sRecipesAndWritings:
Beautiful photos Ania! I love the look of this cheesecake. Delicious!
    Ania
    Ania:
    Thanks so much, Cindy. That's lovely to hear! Ania
Geke:
Hi! Thank you for this wonderfull recipe. We don't have strawberries in season, is it possible to use a different fruit? LIke banana?
    Ania
    Ania:
    Hi Geke,Glad to hear that you like the recipe. As for bananas, I'm sure the cheesecake will work but strawberries have much higher water content than bananas so my guess is that you will need to adjust the amount of agar agar or otherwise the cheesecake may end up rock-solid. I halve the amount to begin with. Hope that helps! Ania
Camille:
Hello! I made this cake twice and have received many compliments! Best cake ever!! But would other fruit works instead? Same amount of grams.. but papaya instead? Thanks!
    Ania
    Ania:
    Hi Camille,I'm so glad you and your guests loved this cake! Believe it or not, I have never used papaya as it's not something I can get here easily so I don't know, but as long as the water content is similar to strawberries it should be fine. It you use less watery fruit, like raspberries or cherries, for example, you will need to adjust the amount of agar a little.Hope that helps and Happy New Year!Ania
Sarah:
This sounds so good! Can we sub the strawberries with any other fruits?
    Ania
    Ania:
    Hey Sarah,Thanks, I don't see why not but you'll have to bear in mind that different fruit have different water content and that will affect how much agar you'll need. Strawberries are quite watery. What kind of fruit do you have in mind? Ania
      Sarah:
      I know you have another mango cheesecake which also looks yummy, but I wanted to try the filling all mango flavoured.
        Sarah:
        Or raspberry or blueberry!
          Ania
          Ania:
          Hi Sarah,I think that mango, raspberry and blueberry all have a bit less water than strawberries so I would consider reducing the amount of agar, it is however, just a guess as I haven't tried any of these flavours. The best way to do this if you don'y want to waste to much is to do 1/4 of the recipe in a muffin tin just to be sure the fruit flavour comes through enough and that the amount of the setting agent is correct. Hope that helps a little! x Ania
Lucia Flores:
Hi Ania!! I finally have time to make this cake! I'm going to use 4 gr of agar agar powder on 1 liter of liquid, that suppose to be the perfect amount according to my mom... I'm going to take her advice hihi :D. About the strawberries, are frozen also ok? Of course the strawberrie season is over, but I really want to try it! There are still strawberries but they are not organic!! The only organic strawberries I have are frozen. Best wishes, Lucia
    Ania
    Ania:
    Hi Lucia :) ,I have not made it with anything else other than fresh strawberries, but my instinct is telling me that frozen should work well too. The only concern is the amount of water in the strawberries as this may affect the amount of agar needed but if you make sure you get rid of any excess water once they thawed a little, it should be fine. Good luck and let me know how you got on! :)
Anna:
Hi, your recipes are absolutely devine. (And easy). I am about to try the cheesecake for my daughters first birthday but this is my first time hearing an agar flakes..? Where I can get a hold of them? Thanka a lot x
    Ania
    Ania:
    Aw, thank you so much, Anna :) I'm so happy to hear that. As for the flakes, I got them in my local health store. I use this brand in case you have a few brands to choose from. Good luck and let me know how you got on! :)
Jong Hwa:
This looks lovely!! I can't wait to try it. I have a few family members who are sensitive to almonds. What other nut, not cashew or almond, would you recommend for the base?
    Ania
    Ania:
    Hi there,Thank you :) You could use pecans, walnuts, pumpkin seeds, dessicated coconut, pistachios - anything goes, really :) x
Lynsey:
Hello, I am really keen to try this but not the biggest fan of coconut - can you taste the coconut cream? L x
    Ania
    Ania:
    Hi Lynsey,No, I wouldn't say so. The cheesecake layer tastes predominantly of ginger, there is not much coconut cream in it so not enough to give it coconut taste. Hope you'll like it!
Karen Cook:
I am very new to your blog & haven't made anything yet but this weekend our menus are going to be amply scattered with your recipes!!! This cheesecake, zucchini fritters & sweet potato falafel photos will be taken! Thank you so much.
    Ania
    Ania:
    Yay! Awesome to hear, hope you'll enjoy all three! I would love to know how you get on and if you are on Instagram tag me in your creations - my handle is @lazycatkitchen. :)
ACTS238:
Oh my! What a beautiful cake! How talented you are I wish I can leave near you.
    Ania
    Ania:
    Thanks so much, so lovely of you to say so! :)
Elizabeth:
Hi there! I'm excited to try this and am planning on bringing it tomorrow afternoon to a function. I'm in the process of measuring agar flakes- I measured 11 grams and it is yielding about 15 tsp. Way over 6 1/2 tsp. Is it a typo and supposed to be tbsp? Please advise! I'm using Eden Agar Agar Flakes. Thanks so much- beautiful cake!
    Ania
    Ania:
    Hi Elizabeth. I'm glad you are making my cheesecake :) I'm glad you checked as 15 tsp would yield your cheesecake rock solid. It isn't a typo, according to my scales 11 g is 6,5 tsp (not tbsp) so simply use 6,5 tsp instead of weighing. I use a different brand but that should not matter much. Good luck and let me know how it turned out! Ania
      Elizabeth:
      Hi Ania- Thank you for your prompt reply! Oh boy, you know- it was gorgeous in the springform, but looked like it never really set and jiggled a little bit like jello. ( I used the 6 1/2 tsps and chilled it for 4 hours.) When I unclasped the pan, it buckled on the sides an upon peeling the parchment, it completely collapsed and spread out, softer than the consistency of pudding. I wonder if the flakes I used were bigger and had more air between them in my measuring. We had strawberry cream pudding for dessert. Not a big hit but I'm not giving up. What kind of Agar did you use?
        Ania
        Ania:
        Hi Elizabeth,That's definitely something to do with the quality of agar flakes as I've had many people Instagram me the photo of this very cheesecake and all of them held up beautifully so please do not get discouraged and try again with maybe additional 50% of your agar flakes (9 teaspoons). I used agar flakes by an Italian company ALGAMAR and 6,5 tsp gives me a nice firm but not too firm consistency but possibly yours need a bit more for the same result. It's hard for me to say as the flakes I get are the only ones available here. Good luck and please let me know how it turned out if you dare to try again :)
Mira:
Great recipe. Had been put off most vegan cheesecake recipes because of the huge amount of oil before so this is most welcome. Cannot wait to try it out this weekend.
    Ania
    Ania:
    Thanks Mira! :) I'm so pleased to hear that as it was exactly why I decided to come up with an oil-free cheesecake. Hope'll like it! x
Natasha @ Salt and Lavender:
This is sooo lovely!!!
    Ania
    Ania:
    Aw, thank you so much! :)
Frederikke:
It's very beautiful! I like the thought of experimenting with vegan recipes. Thanks for the inspiration! :)
    Ania
    Ania:
    You're very welcome, Frederikke! And thank you for kind words :) x
Courtney:
How gorgeous! I haven't made a vegan cheesecake in ages, but this makes me want to change that! :)
    Ania
    Ania:
    Thanks Courtney! So nice to hear. Let me know how you liked it if you do decide to make it ;) x
Jacqueline Maurice:
Thank you for the recipe I have a birthday coming up and I love strawberries so I think I will make this. It looks beautiful!😄
    Ania
    Ania:
    Thanks Jacqueline! So pleased to hear it :) I hope it will go down well with you and your guests!
Aimee:
SO beautiful!
    Ania
    Ania:
    Thank you SO much :) x
Melissa:
Looks amazing! Do you know what the calories are in it?
    Ania
    Ania:
    Thank you, Melissa! As for the calories, I'm sorry but I have no idea.
      Jelena:
      If you download the recipe into "My fitness pal" it shows as 16 servings, with 183 calories per serving :-)
        Ania
        Ania:
        Sounds like you could even get away with a double portion ;) Happy days! :)
Petra:
I can't wait to try this recipe.
    Ania
    Ania:
    Thanks Petra! Hope you'll like it. x
Kati:
Hi Ania, I just wanted to thank you for all these beautiful and inspiring recipes! I am definitely trying this one! I always loved cheesecake but since I quit sugar and reduced animal products only to free ranged organic eggs, I never tried to make one. This is very special to me! Thanks! xxx Kati
    Ania
    Ania:
    Thanks so much, Kati! I'm so pleased you like my recipes - comments like yours make it all worthwhile. Hope'll make it and love it!xAnia
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