Lemon Cheesecake

I like this because it’s easy, tangy, and not too sweet.


The recipe that inspired this one is The Minimalist Vegan’s Raw Vegan Zesty Lemon Slice. Mostly because I didn’t want to make the full batch, and waste half a can of coconut cream, and because I wanted to be sure it would be firm without freezing, I tweaked a few ingredients. And I halved the quantity, to suit a household of two people and the brownie tin I love to use.

This makes 8 small slices.

BASE
100g raw almonds
5 medjool dates, pitted
1/2 tsp vanilla powder

FILLING
1 cup raw cashews, soaked for a couple of hours or overnight, then drained
160ml can of coconut cream
1 lemon’s worth of zest and juice
3 tbsp maple syrup (or coconut syrup)
1/2 tsp vanilla powder
60g raw cacao butter, melted

PROCEDURE

Line a small tin with wax paper. I used one of my small brownie tins, which is about 25cm long by 7.5cm wide by 4.5cm deep. If you only have a normal sized pan, use double the above ingredients.

In a food processor, grind the almonds to a flour and then add the dates and blitz until a moist crumble forms. Press this into the lined tin. The food processor I use these days is the Breville Kitchen Wizz Pro, and I use the small bowl to make this base. It takes about 3 to 5 minutes to get the consistency I like.

Put the filling ingredients, except for the melted cacao butter, into a high speed blender (I use a Vitamix, and it takes about a minute or two). Blend until silky smooth. Then pour in the melted cacao butter and blend until well combined.

Pour the filling over the crust layer, and refrigerate until very cold and firm all the way through. Use the wax paper overhang to pull the cheesecake out of the tin, slice and refrigerate until eaten.

I can imagine fresh passionfruit drizzled over the top of this. Or fresh raspberries piled up next to it.

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