Lemon cheese cake is one of my all time favourite desserts. This light, raw lemon recipe is a variation from the New York style classic but no less enjoyable. Actually, its a delight and I am really wishing I had a piece left over right now!
Keep it in the freezer and whip it out for a fresh dessert when you feel like it. I serve it with blueberries mostly but have also had it with passion fruit and strawberries, which is also delish!
Enjoy!
Ingredients
Base
2 cups of walnuts (about 200g)
1 1/2 rolled oats
4 tbsp of almond butter
3 tbsp of rice malt syrup
1 pinch of salt
Lemon cheese filling
2 cups of raw cashews ( soaked for at least 30 mins in luke warm water)
2 lemons (juice and rind)
2 tbsp rice malt syrup
2 tbsp coconut oil (melted)
3/4 cups of coconut milk
Recipe
Place the cashews in a bowl and soak them in warm water for at least two hours.
Place all base ingredients in a high-powdered food processor and blend until a soft mix forms. It should be sticky, but not too wet. Add the base mix to a lined baking tray (I use a 38cm x 26cm x 1.5cm tray) and spread the mixture, pressing firmly, until you fill the tray (I use my hands but you can use the back of a spoon or fork if you like). Place in the freezer for 30 mins.
Next, grate the rind of two lemons. Then juice them and keep the juice to one side.
Drain your cashews and add all cheese cake ingredients, including your lemon juice to your blender. Blend until the mix is a creamy consistency.
Remove the base from the freezer and pour over the cheese cake layer. Freeze for two hours.
Cut with a warm knife and serve with fresh berries and enjoy!
