Raw Lemon and Raspberry Cheesecake
3 cups of raw cashew nuts
1/2 cup full-fat coconut milk
2 tbsp extra virgin coconut oil, melted
4 tbsp pure maple syrup
Juice of 5 lemons
Zest of 2 lemons
Pinch himalayan salt
2 cups of frozen raspberries
1 tsp of freeze dried raspberry powder Fresh As
1 tbsp pure maple syrup
Place your pitted dates in a bowl and cover with boiling water for 10 minutes to soften.
Once soften discard water and add dates to your food processor.
Add all remaining ingredients into the food processor and process until the mixture starts to come togethers. It should be quite sticky when pressed between your fingers.
Pour the mixture into a greased round springform pan (I use coconut oil to grease, or line with baking paper).
Press the mixture down evenly using your hands to create the crust of the cheesecake.
Place in the fridge while you make your filling.
Place your cashew nuts in a bowl and cover with water, allow to soak for at least 3-4 hours. Once fully soaked, discard the liquid and rinse your cashew nuts.
Add your soaked cashew nuts and the remaining ingredients into a high speed blender and blend until smooth and creamy(I use a Vitamix, otherwise you may need to just pause frequently to scrape down the sides and keep blending until smooth).
Pore the filling over your crust. Shake the pan gently to remove any air bubbles.
Place in the freezer for 30 minutes while you make the topping
Place all ingredients into a blender and process until smooth.
Remove your cheesecake from the freeze and pour over the topping, spreading evenly with spatula.
Place back into the freeze for at least four hours before serving.
When ready to serve the cheesecake, take it out of the freezer for at least 20 minutes. Gently remove from the pan and garnish with lemon zest, and garnishes of your choice before slicing.
You can keep store in the fridge for about 5 days or slice in to pieces and freeze.