Raw Lemon Cheesecake
One of the first things that got me interested in raw foods was definitely raw cheesecakes. A few years back I remember a raw food cafè opening in my hometown, which had a wonderful selection of raw salads, juices, smoothies, and, of course, raw cakes. Not knowing a single person that was vegan except from myself at the time, I remeber this being huge. It didn’t take me long to convince my best friend at the time to come with me and visit the place. We ordered two different raw cakes, and were amazed by the fact that they were not only vegan, but claimed to be healthy, too. When I got come that day I sat down searching for raw vegan cake recipes at the internet. I realized the variations were endeless, and that I better step up my game and try to make one of these cakes.
I think I spent the following year making over 50 raw cheesecakes. Some of them turned out wonderful, and some of them, well, not so wonderful. To be frank, most of them didn’t turn out very well. Fortunately, since then, I’ve learned a lot when it comes to making raw cakes. Today, I dare say all of the cakes I make turn out pretty well, some of them even close to perfect. One such “perfect” recipe is this lemon cheesecake. It is my mother’s favorite cake, and despite prefering raw chocolate cakes, it is also one of my favorites.
2 cups cashews/almonds/walnuts or dried, shredded coconut
15 pitted medjool dates
a pinch of salt
2 cups cashews (soaked)
1 cup raw nut milk (almond, cashew, hemp etc)
5 tbsp agave or coconut sirup
juice of one lemon
1 tsp lemon zest
1/4 tsp vanilla
1/8 tsp turmeric
optional: 1/3 cup coconut oil (makes the cake firm up, even when served completely defrosted)
1. Place nuts or coconut + dates + salt in a food processor. Process until you get a sticky, crumbly dough. Press the dough out in a lined cake tin. Set aside.
2. Add all ingredients for the filling in a high speed blender. Blend until smooth and runny. Start by adding only 1/2 cup nut milk, and add in more as you go. You’ll want the consistency to be smooth, but not too runny. Use as little nut milk as possible.
3. Spread the cream filling over the crust and place the cake in the freezer for at least six hours. Let the cake defrost for at least four hours (8-12 is ideal) in the refrigerator before serving.