by Buffy Ellen 0 Comments

Oh how I love sweet treats. You're either a sweet or a savoury I think, and I was definitely born bearing the sweet-toothed gene. However as long as your sweeties are plant-based, natural and organic (where possible), and eaten in moderation (ie one slice, not four), then I truly believe sweet treats are a wonderful part of a balanced happy life. There's nothing quite like catching up with a good friend over a steaming cup of tea and delicious slice of cake. When I used to flat with my younger sister, we would religiously have afternoon coffee and cake dates every Sunday. We'd trot up to the local bakery where they had incredible homemade cakes on offer, would buy one large slice to share, then take it with us to the cafe next door and savour each bite together with a hot soy chai latte.


So in memory of those coffee and cake dates with my dear little sis, here is a wonderfully simple recipe for a delicious raw cheesecake. As with all my recipes, there's no dairy, no refined sugar, and even the natural sweeteners have been kept to a minimum. I've been playing around with raw cheesecakes for a few years now, and think I've finally cracked the code with this wee specimen. The combination of using not just coconut oil, but a little bit of cacao butter as well, adds a creamy element that tastes just like a traditional full cream cheesecake. If you make this for your regular dairy swilling, meat eating loved ones, I promise you they'll be whispering the V word before you know it!

Creamy Lemon Cheesecake

I love the simplicity of the lemons in this cheesecake, and really, it doesn't need anything else in terms of flavour - they offset the sweet chewy coconutty base brilliantly. I've also used Lucuma in this recipe to sweeten. Lucuma is a delicious citrusy tasting fruit from Peru, which looks like a nashi pear crossed with a mango, and has a delicious creamy citrus flavour with a hint of maple. Lucuma is a natural low GI sweetener which means it's a good option for diabetics and anyone looking to stabilise their blood sugars (which is most of us). It's also rich in antioxidants, and has the same amount of calcium as a glass of cow's milk. To read more about Lucuma, check out my previous post on all it's benefits here.

I normally always serve my vegan cheesecakes with some sliced seasonal fruit to add some freshness, and a big blob of coconut yoghurt, coconut cream, or my Coconut Cashew Chia Cream to impart some moisture. The best thing about this cake is it's so easy to make once you have all the ingredients in your cupboard, and it's brilliant to slice up and stash in the freezer. I'll slice the whole thing up, leave a few out to eat that night, then put the rest pre-sliced in the freezer to eat for dessert later during the week.

Creamy Lemon Cheesecake

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

 

Creamy Lemon Cheesecake

16 slices (one 18-19 cm (7.5-8 inch) cheesecake

 
Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

Base:
1 1/4 c almonds (soaked overnight and drained)*
1/4 c desiccated coconut
1/2 c medjoul dates, pitted (soak them if using regular dates)
zest of 1/2 a lemon
1/2 tsp vanilla powderr/extract
1/4 tsp pink rock salt

Filling:
3 c cashews (soaked 2hrs and drained)
1/2c coconut milk**
Juice of 2 lemons
1/4 c coconut nectar
1 tbsp lucuma powder***
1/2c extra virgin coconut oil, melted
2 tbsp cacao butter, melted
1 tbsp psyllium husk or lecithin
1/2 tsp vanilla powder/extract OR 1 vanilla pod scraped
1/4 tsp pink rock salt

* You could also use brazil nuts, hazelnuts or walnuts. Or do a half half with sunflower seeds which are often more affordable.
**I use Trade Aid's organic fair trade coconut milk in all my recipes. Unlike some coconut milks/creams which separate, this one has a beautiful thick even consistency making it perfect for cheesecakes, as well as using as a pouring cream or in my Coconut Cashew Chia Cream recipe. It's called "coconut milk" but is much more like a coconut cream. You can order it here.
***If you don't have lucuma, increase the light coconut nectar to 1/3 cup.

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Creamy Lemon Cheesecake

How to
  1. Line a cake tin (preferably one with a removable bottom) with a circle of baking paper, cut to fit.
  2. Add all the dry base ingredients excluding the dates to your food processor and blend until fine. Then add the dates one by one until you achieve a sticky mixture. Pour into your cake tin and flatten down completely with the palm of your hand (wet your palm slightly if it starts sticking), then place in the freezer.
  3. Now add all your filling ingredients except the coconut oil, cacao butter and psuyllium and blend until super silky smooth. If you have a high-speed blender you'll get an even smoother result, but a food processor will also do just fine. Once blended, add your melted coconut oil and cacao butter, and psyllium husk, and blend again until completely mixed. 
  4. Pour the filling over the base, smooth down with a spatula, then put back in the freezer and leave for at least 2 hours to set or overnight in the fridge.
  5. In the morning, remove, top with the lemon zest and slice. Keep some slices in the fridge for the week, and put the remainder back in the freezer in a sealed container. Yummo!

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, remember to tag us @begoodorganics and #begoodorganics - we'll be regularly featuring and reposting the best ones on our page.

Creamy Lemon Cheesecake

Photos by the talented Bronwyn Kan



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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