Strawberry Cheesecake Tart

..............I buy strawberries for the kids when they're on sale, but as usual they don't get eaten as quickly as I would like. So I had a bunch of strawberries getting moldy on me so here is the result of the surviving berries. I think I did pretty good.

This cheesecake is very rich, it's hard to eat more than one piece at a time. Serve it immediately after making, it gets soft very quickly. Any leftover cheescake should be put back in the freezer. I used a 4-inch springform pan for the small tart.

STRAWBERRY SAUCE

2 pint-size baskets strawberries, cleaned and stems removed

1/4 c agave nectar

1/4 t sea salt

Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results. Once marinated, the juice from strawberries will be in the bowl.

In a blender, puree strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill.

CRUST

2 c almonds, soaked overnight

1 c Medjool dates, soaked for 1 hour

1/2 t organic vanilla extract

1/4 t sea salt

In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan.

FILLING

3 c cashews, soaked for 1 hour

juice of 1 lemon

2/3 c agave nectar

1/4 c water

2 t organic vanilla extract

1/4 t sea salt

Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.

Pour into crust and put in freezer for a couple of hours to chill.

TOPPING

1 pint strawberries, sliced

To complete cake, arrange strawberries on top of cake. Brush strawberries with sauce, immediately.

DID YOU KNOW?

One cup of sliced strawberries contains almost as much vitamin C as one cup of orange juice.