Raw Lemon & Raspberry Cheesecake Posted on December 21, 2016

Raw Lemon & Raspberry Cheesecake - An Apple a Day - Alyse Cocliff

 

 

 

 

When it comes to presenting a dessert for my “non-foodie” friends, my ‘Raw Lemon & Raspberry Cheesecake’ is the one I turn to (with my raw bounty cake a close second) & it wins them over every time.

This dessert is so simple and easy to prepare. It is also visually stunning and will make the perfect addition to any festive spread. 


Raw Lemon & Raspberry Cheesecake 
Prep Time: 12hrs         Cook Time: 30mins          Serves: 10 


*NOTE: Prep Time includes overnight soaking of cashews. 

 Ingredients 

  • 1/4 cup desiccated coconut 
  • 2 cups macadamia nuts 
  • 1/2 cup fresh dates, seeds removed 
  • 2 cups cashews, soaked overnight in water
  • 1/2 cup lemon juice (approx. 4 small lemons)
  • 1/2 tsp. lemon zest 
  • 1/4 cup maple syrup 
  • 1/4 cup melted coconut oil 
  • 1 tsp. vanilla 
  • 125g/1 cups thawed frozen raspberries 
  • 1/4/ cup fresh dates, seeds removed

Method 

Using the base of a 22cm spring-form cake tin, trace a circle onto parchment paper. Using scissors, cut the circle out and place this on the base of the tin to prevent the cake from sticking to the bottom. Dust the baking paper with desiccated coconut. 

Place the macadamias and dates in the food processor and process until well combined. Press the macadamia mixture over the base of the tin evenly. This will form the base of the cake. 

To make the filling, put the cashews, lemon juice, lemon zest, maple, coconut oil and vanilla extract in the food processor and process until well combined. Pour over the date and macadamia mixture in the tin. Lightly tap the tin on a work surface to remove any air bubbles. Place cake in the freezer for 5 minutes whilst you prepare raspberry mixture. 

To make the raspberry swirls, put the raspberries and dates in a food processor and process until smooth. Take the cake from the freezer and place on a bench. Drop raspberry sauce ‘dollop’ on top of the cake using half a teaspoon of mixture. With a wooden skewer or toothpick, swirl sauce into filling. Continue until surface area is “swirled” to your liking (so many swirls!). For an instructional video on how to do this, follow this link to a YouTube video here: YouTube link to Swirling a Cheesecake.  

Place cheesecake in freezer to set for approximately 2 hours, or until the filling is firm. 

Top with fresh raspberries (optional) before serving. 


LOVE this recipe? Please share it around 🙂 



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