by Buffy Ellen
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
Base 3c almonds 1c medjool dates 1/2c desiccated coconut Pinch Himalayan rock salt 2tbsp coconut oil (liquid form)
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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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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