Raspberry + Lemon Cheesecake
Raspberry + Lemon Cheesecake
makes about 12 servings
Base:
2/3 cup raw almonds
2/3 cup raw walnuts
1 cup unsweetened shredded coconut
15 medjool dates
zest of 1 fresh lemon
Filling:
2 cups raw cashews, soaked
1/2 cup coconut yogurt, or plain Greek yogurt
3/4 cup unsweetened coconut milk, or cashew milk
1/3 cup raw honey, or pure maple syrup
2 tsps pure vanilla extract
zest of 1 large fresh lemon
3 handfuls of fresh raspberries
Instructions:
To soak your cashews:
Add the cashews to a bowl and fill with enough water to cover the nuts. Allow them to soak overnight. The cashews can also be soaked for 5-8 hours during the day.
Pit the dates and soak them in warm water for 15 minutes until they soften a bit.
Using your food processor, pulse the almonds, walnuts, coconut, dates and lemon zest together.
Process until all the base ingredients are well combined, mixture should feel sticky.
Press your base mixture evenly into the bottom of a 7-inch spring-form pan.
Refrigerate until ready to use.
Drain and rinse your soaked cashews under cold running water.
Place all the filling ingredients (except for the raspberries) into a high speed blender or food processor, then blend until smooth and creamy.
Remove your base from the fridge and carefully pour the filling on top.
Arrange raspberries by gently pushing half of them inside your filling, using a spatula to smooth over. Add a few on top as shown then cover and freeze overnight to set.
Prior to serving, allow to sit at room temperature