<|im_start|>system
You are a helpful AI assistant.<|im_end|>
<|im_start|>user
Give me a step by step guide how to bake a cheesecake. I want it to be lactose free and strawberry flavored.<|im_end|>
<|im_start|>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.<|im_end|>
<|im_start|>user
Can I use regular flour instead of almond flour for the crust?<|im_end|>
<|im_start|>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.<|im_end|>
<|im_start|>user
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?<|im_end|>
<|im_start|>assistant
The amount of time that the cheesecake needs to chill in the refrigerator may vary depending its size and shape. If you decide to scale up the recipe, it may take longer for it to cool properly in the center. It probably wouldn't hurt to let it cool for a couple more hours, but it might not make much difference. What is important though, is that you don't let the cheesecake cool too fast. You can try leaving the cheesecake in the oven after turning it off, so that it cools more slowly and uniformly. If it cools too quickly it could crack open due to the outside shrinking faster than the inside. But if it all cools at a similar speed it will have a more uniform texture. You may also have to figure out what time and temperature works best for your oven, as some ovens run hotter than others. Just be careful that if you open the oven door too early and let cold air in, that could cause the same problems.<|im_end|>