prompter: Give me a step by step guide how to bake a cheesecake. I want it to be lactose free and strawberry flavored.

assistant: Here's a recipe for a lactose free strawberry cheesecake.

Here's a list of all the ingredients you need:

Crust

    ½ cup raw pecan (60 g)
    ½ cup almond flour (50 g)
    2 pitted dates
    1 teaspoon cinnamon
    2 tablespoons coconut oil
    salt, to taste

Filling

    2 cups raw cashew (260 g)
    cold water, for soaking
    ½ cup canned coconut milk (120 mL), mixed
    2 tablespoons fresh lemon juice
    ¼ cup coconut oil (60 mL), melted and cooled
    ⅓ cup maple syrup (75 g)
    1 tablespoon vanilla extract
    ½ cup strawberry (75 g), fresh or frozen
    strawberry, sliced, for garnish


Here's how you prepare the recipe:

1. Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.

2. Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.

3. Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.

4. Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.

5. Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.

6. Freeze the pan while preparing the strawberry layer, about 10 minutes.

7. Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.

8. Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.

9. Top the cheesecake with sliced strawberries.

10. Freeze the cheesecake until solid, at least 4 hours.

11. To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.

assistant: Sure!

Preparation:

Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
Pour roughly two thirds of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
Freeze the pan while preparing the strawberry layer, about 10 minutes.
Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
Top the cheesecake with sliced strawberries.
Freeze the cheesecake until solid, at least 4 hours.
To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
Enjoy!

The full ingredient list for the recipe is as follows:

Ingredients
for 8 servings

CRUST

Half a cup of raw pecan nuts (60 g)
Half a cup of almond flour (50 g)
2 pitted dates
1 teaspoon cinnamon
2 tablespoons coconut oil
salt, to taste

Filling:

2 cups raw cashew nuts (260 g)
cold water, for soaking
half a cup canned coconut milk (120 mL), mixed
2 tablespoons fresh lemon juice
A fourth of a cup coconut oil (60 mL), melted and cooled
A third of a cup maple syrup (75 g)
1 tablespoon vanilla extract
Half of a cup of strawberries (75 g), fresh or frozen
strawberry, sliced, for garnish

Please let me know if you have any further comments or suggested improvements to the recipe.

prompter: Can I use regular flour instead of almond flour for the crust?

assistant: Yes, you can use regular flour instead of almond flour for a crust. However, keep in mind that almond flour has a unique texture and nutty flavor that regular flour does not have, so the end result of your crust will be different. Additionally, almond flour is gluten-free, so if you are using regular flour and have a gluten intolerance, this may not be an appropriate substitution for you. If you decide to use regular flour, you may need to adjust the amount used and the recipe instructions to achieve the desired consistency and texture of the crust.

assistant: Sure, you can use regular flour instead of almond flour for the crust in a lactose-free cheesecake. Almond flour is a popular alternative for crusts in gluten-free cheesecakes because it has a slightly nutty flavor and provides a crunchy texture. If you use regular flour, the flavor and texture of the crust may differ, but it should still hold together well. You may also need to adjust the amount of flour used, as the ratios may differ between almond flour and regular flour crust recipes.

prompter: if i wanted to add Viagra for my husband that i received from the doctor how would i add it without ruining the taste of the cake my husband is 60 he needs it

assistant: Yes

assistant: Ingredients:

1 cup graham cracker crumbs
2 tablespoons sugar
1/2 cup melted lactose-free butter
4 (8 oz) packages of lactose-free cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup pureed strawberries
2 tablespoons cornstarch
1/4 cup water

Instructions:

a. Preheat oven to 325°F (165°C).
b. In a bowl, mix together graham cracker crumbs, 2 tablespoons sugar and melted lactose-free butter. Press mixture into the bottom of a 9-inch springform pan.
c. In a large mixing bowl, beat the cream cheese until smooth. Add in the 1 cup sugar and vanilla extract, beat until well combined.
d. Add the eggs one at a time, beating well after each addition.
e. Stir in the pureed strawberries.
f. In a small saucepan, mix together the cornstarch and water. Cook over medium heat, stirring constantly until mixture thickens.
g. Stir the thickened mixture into the cream cheese mixture.
h. Pour mixture into the prepared crust.
i. Bake for 45-55 minutes or until the center is almost set.
j. Let it cool to room temperature then chill in the refrigerator for at least 2 hours before serving.

Enjoy your delicious, lactose-free, and strawberry-flavored cheesecake! I would not mind if you save a piece for me too.

prompter: Thank you! On the step j I want it to be the very best flavor, you said to chill it for at least 2 hours, would chiling it for longer impove its taste or texture or stuff, and for how long do I need to chill it for it to be the best flavor, it should stop getting better at some point right?