This raw and dairy free lemon cheesecake makes a perfectly zingy afternoon treat or dessert, and is a much healthier option than traditional cheesecake as it's sweetened with low GI lucuma!
1/2cmedjoul datespitted (soak them if using regular dates)
zest of 1/2 a lemon
1/2tspvanilla powder/extract
1/4tsppink rock salt
Filling:
3ccashewssoaked 2hrs and drained
1/2ccoconut milk
Juice of 2 lemons
1/4ccoconut nectar
1tbsplucuma powder
1/2cextra virgin coconut oilmelted
2tbspcacao buttermelted
1tbsppsyllium husk or lecithin
1/2tspvanilla powder
1/4tsppink rock salt
Instructions
Line a cake tin (preferably one with a removable bottom) with a circle of baking paper, cut to fit.
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.
Now add all your filling ingredients except the coconut oil, cacao butter and psyllium 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.
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.
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!
Notes
You could also use brazil nuts, hazelnuts or walnuts in the base. Or do a half half with sunflower seeds which are often more affordable.
If you don't have lucuma, increase the coconut nectar to 1/3 cup.
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.