Lemon Blueberry Cheesecake

Almost Raw Lemon-Blueberry & Coconut Cheesecake

Yesterday was my sister’s birthday, so naturally I made her a cake. Well, two actually, one just for her (a sugar-free sticky date pudding) and this one to share at dinner.

We both love raw desserts, but because my sister can’t have any sugar, most are unsuitable because they contain maple or agave syrup. Since we aren’t raw foodists, I often include non-raw ingredients in my recipes s for flavour or to eliminate sugar. If you are fully raw, I have included a variation at the end of the recipe. How many times can someone say raw in a paragraph?

This was a big hit, with it’s zesty, berry, creamy goodness in every bite. It looks fancy too, and I wish I’d thought to take a photo of a cut slice before we demolished it. You’ll just have to take my word for it that when you cut it, the slices have a zebra stripe pattern on them.

As with most raw desserts, this is so easy you can make it with one arm (I know this because I dislocated my shoulder yesterday, and had to make it with one arm). Juicing the lemons was a little difficult, I’ll admit, but I managed to do two before my sister took pity on me and helped me out.

Ingredients

Base

1 1/2 cups raw almonds

1/2 cup coconut chips (aka coconut flakes)

8 fresh medjool dates

Cheesecake

3 cups raw cashews, soaked 6 hours, drained and rinsed

1/2 cup coconut cream

1/2 cup lemon juice (our lemons are very tart – if you are using sweeter lemons, you might want to use more and omit the water)

1/4 to 1/2 cup water, as required

Finely grated zest of 3 large lemons

1/2 cup plus 2tbsp xylitol

3/4 cup coconut oil, melted

1 cup frozen blueberries, defrosted (or fresh if you live somewhere you can get yummy ones)

To Decorate

A few whole blueberries

Some coconut chips

Strips of lemon zest

Method

1. In a food processor, combine all ingredients for the base and pulse until fine and sticks together when pressed. Line a 9 inch (or whatever size you have close to that) springform pan with baking paper, leaving an edge poking out of the base of the tin (this will make removing the cake later much easier). Press the nut mixture firmly and evenly into the base of the pan.

2. Place the cashews, coconut cream, lemon juice and zest, xylitol, coconut oil and 1/4 cup of the water into a powerful blender and blend until totally smooth. Add the remaining 1/4 cup water if you need it to get the mixture moving in your blender.

3. Pour half of the cashew mixture into a bowl. Add the blueberries to the blender and blend until smooth.

4. Now the fun part, making it all pretty and zebra like. Using one spoon for each colour, place a spoonful of the white mixture onto the base, then place a spoonful of the blueberry mixture directly on top of it. Then a spoonful of white mixture on top of that, and a spoonful of blueberry on top of that, and so on and so on until you have used up al the mixture. Give the tin a gentle tap to flatten the mixture if required.

5. Cover the tin with cling wrap and place in the freezer for at least 8 hours until set. Remove from the freezer, take it out of the tin and put it on your serving plate. Sprinkle with some blueberries, coconut chips and lemon zest and serve. Store in the fridge.

Variation

To make this recipe fully raw, omit the xylitol, water and coconut cream and replace with 3/4 cup agave nectar and 1/2 cup young coconut flesh.

Leave a Reply

Your email address will not be published. Required fields are marked *