Raw Lemon Cheesecake with Raspberry Swirl

This impressive dessert is great for special occasions or just when you feel like treating yourself. It's gluten, dairy & refined sugar free. Enjoy x

Wow your guests with this delicious & decadent dessert. 

Raw Lemon Cheesecake with Raspberry Swirl

Ingredients

For the base

2 cups of pitted Medjool dates

1.5 cups of raw Cashews

¾ cup of shredded coconut

30g of lemon rind

Tiny pinch of salt

For the topping

2 Cups of raw cashews (soaked as long as time permits)

1 270ml tin of Ayam Coconut Cream

3 TBSP of Organic Coconut Oil

1 TBSP of Maple Syrup

1/3 cup of lemon juice

4 drops of Young Living Essential lemon oil

Tiny pinch of salt

For the Raspberry Swirl

1 cup of frozen (defrosted) or fresh raspberries

1 TBSP of raw organic sugar.

Method

First, soak your filling cashews with warm water, for as long as time permits.

Base

Place the lemon rind in your food processor & blitz on a very high speed until pulverised.

Add the remaining ingredients & blitz on high speed until all the ingredients have broken down.

Line a 20cm round cake tin or a square pyrex dish with baking paper & spray the sides with coconut oil.

Empty the ingredients into the tin & smooth with the back of a dessert spoon.

Topping

Drain the cashews from the water & place into the food processor with the remaining ingredients.

Blend on a high speed until smooth & creamy (this will take about 1-3 minutes depending upon your food processor).

Place in the fridge or freezer to set whilst you make your swirl.

Swirl

Place the sugar into your food processor & blitz on the highest speed to make icing sugar. If you don’t have a powerful food processor, just use a good quality icing sugar in this step.

Add your raspberries & blend on a high speed until you have broken the berries down.

Strain the coulis through a strainer if you wish to remove the seeds (I personally like them, so I skip this step).

Remove the cheesecake from the freezer & pour the coulis onto the cake in a circular swirl.

Then, using a chop stick, move your chop stick slightly up & down, in a zig zag motion to create the swirl effect.

I hope you enjoy this cake as much as we did. If you'd like to learn more Raw desserts like this one, please have a look at my Healthful Dessert class. Hope to see you at a class soon! 

x Kristen