Lemon Berry Swirl Cheesecake

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Lemony, dense, luscious berry-full cheesecake goodness! This is one of Heather Pace’s most tried and true cheesecake recipes, so it’s sure to be amazing. This is a very summer-time appropriate dessert, and the swirls of vibrant red and purple from the fresh berries give it a very gourmet look. The recipe itself however is easy to make and you’ll have fun feeling like a professional dessert artist. Using a springform pan will give the cheesecake a very professional look. Share with friends and loved ones as this luscious cheesecake will will bring a smile to anyone’s face regardless of whether they love raw foods or not.

Ingredients

Crust

1 1/2 cups almonds*

2/3 cup raisins

1/4 cup shredded coconut

1 teaspoon pure vanilla

Filling

3 cups cashews

3/4 cup + 2 tablespoons lemon juice

2/3 cup agave or other liquid sweetener

Pinch of salt

Lemon zest (from all juiced lemons)

1 cup melted coconut oil

4 cups mixed berries

 

 

Instructions

Crust

1) Grind the almonds into a flour in a food processor.

2) Add the raisins and continue grinding until broken down.

3) Add the coconut and vanilla. Grind again to incorporate.

4) Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

5) Press evenly into the bottom of a 12" spring form pan.

 

Filling

1) Blend all except the oil and berries in a high speed blender (may need the tamper).

2) Add the oil and blend again until completely smooth.

3) Transfer 1/2 - 2/3 cup of the mixture to a small bowl.

4) Add all the berries and blend again until smooth.

5) Pour the filling evenly over the crust.

6) Pour blobs of the lemon cream on top.

7) Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.

8) Chill in the fridge for at least 8 hours, or overnight.

9) Garnish with berries or whatever else your heart desires!

 


 

Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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