Raw Lemon Cranberry Cheesecake

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

Happy November! I say this, not only because it marks the official start of the holiday season in my world; but it is also exactly 45 sleeps until my mum and dad arrive for their month-long Christmas visit!

I don’t know about you, but in my house we celebrate with cake! So, I thought it only fitting that I share this delectable raw cheesecake – a continuation of my “death by cranberry” season. We started with the lemon cranberry raisin oatmeal cookies and the body ecology cranberry smoothie; and today we are eating raw cake!

This gorgeous lemon cranberry cheesecake satisfies the “tart at heart” in me and tastes just like the real thing this holiday season without the need to coat check your colon.

My favourite thing about this recipe is the gorgeous lush pink colour and decadent creamy texture. But the real selling point for this cheesecake is how easy it is to make! Just throw all of the crust ingredients in your food processor, blend up the filling, and then assemble and freeze. Simply defrost this cake an hour before you are ready to serve it and devour!

Just take note: because this cake has a lot of coconut oil in it, is shouldn’t be left out for too long or it will gradually melt and become an oily cheesecake smoothie!

I love to serve this cheesecake with cashew cream or almond cream and a sprinkle of lemon zest. A simple dessert that anyone can prepare. Enjoy

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Raw Lemon Cranberry Cheesecake

Raw Lemon Cranberry Cheesecake

  • Crust Ingredients:
  • 2 cups raw almonds
  • 2 cups chopped pitted dates
  • 1/2 cup raw cacao powder
  • Filling Ingredients:
  • 3 cups raw cashews soaked for 2 hours
  • 1 1/2 cup fresh cranberries
  • 1 cup organic unrefined coconut oil
  • 3/4 cup raw agave
  • 1/2 cup fresh lemon juice
  • 1/2 cup filtered water
  • 1 Tbsp lemon zest
  • 1 tsp alcohol free vanilla extract
  • pinch Celtic sea salt
  1. To make the crust:
  2. Place the almonds, dates and cacao powder in your food processor until well combined.
  3. Roll this mixture into a ball (you might need a few more dates).
  4. Grease a 9 inch springform cake tin with coconut oil.
  5. Press the crust into the bottom of the pan and set aside.
  6. To make the filling:
  7. Place all of the filling ingredients into the Vitamix and blend until rich and creamy.
  8. Tweak flavours to taste. You might want some more sweetener or lemon zest. Note: this is quite tart.
  9. Pour the filling into the tin.
  10. Cover this tin with aluminum foil and place in the freezer for at least 5 - 12 hours.
  11. Before serving, allow the cake to defrost for an hour and then place in the fridge.
  12. **Note: because of the coconut oil this cheesecake will melt if left out in the heat.
  13. To serve remove cake from tin, cut into slices and serve with raw cashew cream and lemon zest.

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