This delicious raw lemon raspberry cheesecake was shared with us by the bubbly Rachael Campbell. In her words, 'the flavours of this cheesecake take me back to my childhood and remind me of my grandma’s lemon delicious pudding'.
A little tip: If you are making this delicious cheesecake and there are some left overs (which I highly doubt), cut the cake into slices and place in the freezer. That way, you'll have some treats to enjoy during the week.
Makes 1 cheesecake 9”/23cm spring form cake tin
Lemon Raspberry Filling
3 1/2c cashews
1c (full) lemon juice
2/3c coconut nectar/agave syrup
1/2c coconut oil (liquid form)
2tsp vanilla extract
zest of 2 lemons
1 punnet raspberries (fresh or frozen)
pinch Himalayan rock salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
*Option: Fold raspberries through mixture, then pour over base. The colour of the raspberries will make a beautiful swirl through the mixture.
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A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!