In my amazing raw cheesecake series comes my new Lemon cheesecake! I have updated my past lemon cheesecake recipe. This recipe is more structurally sound and tastier!
When I say this cake is a crowd pleaser, i’m not lying. If you are afraid to serve your family and friends raw, gluten free, and vegan treats…be afraid no more! This recipe is seriously indulgent. No one will know.
Most people in my life are huge fans of lemon. While i’m more of a vanilla girl, this cake is to die for. I’ve kept a vanilla layer in the middle to keep this cake complex, it’s a marriage of lemon and vanilla and I know you’ll enjoy!
1 1/2 cups dates
2 tsp vanilla
1 cup walnuts
2 cups shredded coconut
Lemon and Vanilla layer:
2 cups raw cashews
2/3 cup melted coconut oil
2/3 cup maple syrup
1 can full fat coconut milk
2 tsp vanilla
Zest and juice of one lemon
1.) In your food processor, combine dates, vanilla and salt. Whiz until the date mixture is finely ground and forms a ball. Add coconut and walnuts.
2.) Press your crust mixture into a springform pan (one where you can unclip the sides), and set aside.
3.) Prepare your cheesecake base by combining cashews, coconut oil, coconut milk, maple syrup, 2 tbsp lemon juice, salt, and vanilla in a high powered blender. Blend until mixture is creamy and there are no cashew bits left. If you don’t have a high powered blender, you may need to soak your cashews in hot water beforehand for around an hour.
4.) Pour half of this mixture on top of your crust mixture, and place your cheesecake in the freezer for an hour to firm up.
5.) Prepare your lemon layer from the rest of the base cheesecake layer. Add 2-3 tbsp lemon juice, and the zest of one lemon to the remaining batter in your blender. Blend together. You may want to add a drop of yellow food colouring to enhance the colour of this later.
6.) After your cheesecake has set, pour the lemon layer overtop, make sure the mixture is distributed evenly, and place in the freezer for at least 4-5 hours to firm up.
7.) Your cheesecake is ready! I keep mine in the freezer, and cut a few pieces off to keep in the fridge. The temperature of the fridge ensures your cheesecake is firm, but soft! Enjoy!