Over the past two months of blogging, I have Adored the Avocado, waxed poetic about Key Lime Love and revealed the Magic of Mince. Now, for my last blog post of 2013, I am turning my attention to my all-time favourite fruit; the zesty, wonderful and spectacularly versatile lemon.
When I first started making raw desserts three years ago, the first dessert I tackled was the Raw Chocolate Mousse Pie. I must have made that recipe dozens of times. I took it to every party, made it at the cottage and even had hungry teenagers coming to my house after school for a decadent slice (before heading off to McDonald’s…oh dear!)
It wasn’t long before I started looking at other raw dessert options and, as a die-hard-lemon-lover, the next stop on my raw dessert journey was a Raw Lemon Cheesecake. I did not have to look far to find loads of delicious and intriguing recipes. As with all my raw desserts, I experiment with and combine my favourite recipes until the recipe comes out just the way I want it to.
And this one gets rave reviews!
When I awakened this morning to a beautiful wintry wonderland, I decided to celebrate the last day of a wonderful and prosperous 2013 with a Raw Lemon Cheesecake. Before sharing the recipe I have to share the most important, and most recently acquired, kitchen tool in my collection. It is my Microplane Gourmet grater. Zesting the lemons for this recipe has always been somewhat of a chore with my IKEA grater. Now, zesting is my favourite part because it is so easy. Sometimes I wish I needed more than three tablespoons of zest because I get carried away. If you don’t already have a Microplane in your kitchen arsenal- get one!
As I write, my Raw Lemon Cheesecake is setting patiently in my chilly refrigerator. After writing this lemon-loving post I am seriously wondering whether I might just dip into it before the Filet Mignon, Portobello mushrooms and the rich red wine. Perhaps I will lean into the age-old adage of life being short and eating dessert first.
Raw Lemon Cheesecake
- 1 cup Fine Almond Flour
- 3/4 cup Coconut Sugar or Maple Syrup Powder
- 1/3 cup Coconut Butter
- Pinch of Sea Salt
- 1 tsp Vanilla (optional)
Melt the coconut oil gently. Mix all the ingredients together in a bowl and then slowly add the melted coconut oil. Press into a pie plate and chill for at least an hour.
- 3 cups raw cashews soaked for three hours
- 1 cup fresh lemon juice
- 3 tbsp zest
- 3/4 cup raw honey
- 3/4 cup raw coconut oil
- 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
- 1/2 tsp Celtic sea salt
To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
Refrigerate for at least 3 hours before serving. Best if chilled overnight.