Raw Lemon Cheesecake
Description
Isn't cheesecake just about every raw food enthusiasts favorite gourmet dessert? This recipe is just about perfect and combines raw cashews with freshly juiced lemons, enzyme rich honey, coconut and vanilla. The crust is a simple combination of dates, macadamias and almonds. The recipe is then finished with a thin layer of lemon curd which is both pleasantly sweet and tart all at once. This cheesecake is bursting with fresh lemon flavor and is wonderful topped with fresh raspberries! This recipe was interpreted from a "Just Life Cheesecake" recipe by Emily Lee Angell. Sugar and gluten free, all raw and 100% healthy. This is a winning recipe for sure!
Recipe by
Ingredients
Cheese:
2 cups chopped cashews, soaked for at least 1 hour
1/2 cup lemon juice
1/2 cup honey (for vegan use light agave)
6 tbsp coconut oil
2 tbsp coconut butter* (dried unsweetened coconut liquified in the food processor)
.5 teaspoon vanilla (I use raw organic, alcohol free)
dash of sea salt (optional)
dash of lemon extract (optional)
Lemon Curd:
juice of 1 lemon
4 tbsp coconut butter (dried unsweetened coconut liquified in the food processor)
agave to taste, about 2 tbsp (I like it tart)
dash of sea salt
lemon extract (optional)
Crust:
1 cups raw almonds or macadamia nuts (or mixture of both)
.25 cup dates, pitted
2 tbsp dried coconut
Topping:
Fresh raspberries
Lemon zest
Methods/steps
Crust:
1) To make the crust, process the macadamia nuts and dates in the food processor.
2) Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan (found in Target). Press crust onto the coconut. This will prevent it from sticking.
Cheese:
1) Blend the cashews, lemon, honey/agave, room temperature coconut oil, vanilla, sea salt and lemon extract (if using). Blend until smooth and adjust to taste.
2) Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
Lemon Curd:
1) First use a zester and reserve the lemon zest from the lemon to sprinkle on top of the cake later.
2) Combine lemon, coconut butter, agave, salt, lemon extract in the food processor. It’s difficult to get it to come out completely smoothly, but it’s tart and delicious! Spread over the top of the cake.
Top with fresh raspberries and lemon zest.
