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Lemon Raspberry Cheesecake Recipe by Rachael Campbell
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Lemon Raspberry Cheesecake

Makes 1 cheesecake 9”/23cm spring form cake tin
Servings 10 slices
Calories 788kcal
Author Buffy Ellen Gill

Ingredients

Base

  • 3 c almonds
  • 1 c medjoul dates
  • 1/2 c desiccated coconut
  • Pinch sea salt
  • 2 tbsp coconut oil liquid form

Lemon Raspberry Filling

  • 3 1/2 c cashews
  • 1 c lemon juice
  • 2/3 c coconut nectar
  • 1/2 c coconut oil liquid form
  • 2 tsp vanilla extract
  • zest of 2 lemons
  • 1 punnet raspberries fresh or frozen
  • pinch sea salt

Instructions

  • First, make the base. Process nuts and salt in food processor until finely chopped. Add dates, coconut oil and shredded coconut. Blend well.
  • Scrape ingredients from bowl and press the mixture firmly into a lined cake tin and place in the freezer. Save a little of the base mixture and set aside for garnishing the cake.
  • Now for the filling, place all ingredients in food processor (I use a Thermomix) and blend until smooth and creamy.
  • Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch.
  • Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving.

Notes

  • Optional: Fold raspberries through mixture, then pour over base. The colour of the raspberries will make a beautiful swirl through the mixture.
  • Make it nut-free: use sunflower seeds in the place of the almonds, and watermelon seeds in the filling.

Nutrition

Calories: 788kcal | Carbohydrates: 60g | Protein: 18g | Fat: 57g | Saturated Fat: 19g | Sodium: 11mg | Potassium: 750mg | Fiber: 8g | Sugar: 38g | Vitamin A: 20IU | Vitamin C: 9.7mg | Calcium: 142mg | Iron: 4.9mg