RAW LEMON CHEESECAKE (Ve, GF)
I am always too much excited about food and raw cake I think, it is so crazy !! But this one actually blows my mind (and I think will blow your too).
I am not a huge fan of cake without chocolate, to be honest. When there is not cacao it is not a cake for me. But this one has changed my belief. Just so good. The cashew "cream" part taste actually like real cream cheese (and it is not coming from me but from a massive fan of lemon cheesecake). The mix of cashew, coconut lime and lemon taste perfectly and so refreshing.
It is such a paradise in the mouth. I slice it into a little rectangle shape, it was perfect. We still ended the batch super quick. I just can't wait to make another one now. It is gonna become your new best dessert for any occasion I guarantee you (already mine too). It is actually the perfect dinner party dessert to blow the mind of anyone who doesn't believe that with only nuts and dates you can do great things.
This Raw cheesecake is made from only nuts, Dates, lemons and lime. It is super healthy, raw, vegan, gluten-free and sugar-free (only dates). Yes yes even without all of this it is even better.
it is super easy to make and really quick. In few minutes you will have a perfect raw dessert for your friends, family or even just you because it is nice sometime to give yourself some good treatment.
INGREDIENTS
Base
- 180 g Dates
- 75 g desiccated coconut
- 120 g Almonds
- 1/2 tsp of cinnamon
"Cream Cheese" Layer
- 220 g Cashew (soaked overnight)
- 50 g coconut oil
- 2 Limes juice
- 1/2 Lemon juice
- Rind of a lemon
- 1/2 tsp of vanilla extract (or pinch of vanilla powder)
- 80 g of Dates
- 125 ml coconut milk*
Garnish
- Pistachio
- lime
- Lime rind
METHOD
- For the base, put everything (Almond, coconuts, dates, cinnamon) in a food processor.
- Process until the mix is sticky and everything is well combine
- Pour into a square tin (or round, any kind you want) and press down to create a firm base. Sit on the freezer until making the cream
- For the cashew cheesey cream, drain and rinse the soaked cashew very well and place them into a blender or food processor. Mixing on high speed until to obtain a kind of creamy texture.
- Add the coconut oil and keep on mixing. Then, add the lemon and lime juice, the rind, coconut milk, dates and vanilla. Blend again on high speed until everything is well combine.
- Pour the mix onto the base firmly.
- Put it back in the freezer for couple of hours more (at least 4 hours)
- Once it is settle. Decorate with the pistachio, lime rind as you want.
*for the Coconut milk, I used a homemade one for a fully raw version of this cheesecake. And also because it is super easy to make coconut milk. 1 cup of desiccated coconut for 2 cup of filter water in a high speed blender. And you get a quick easy and incredible delish plant-based milk.
