I have a new favourite recipe (although this happens with almost every new recipe I find…), it’s a RAW VEGAN CHEESECAKE! I have had one previous attempt at a raw cheesecake before (see here), but this one is much tastier and the touch of ginger in the base adds great flavour and depth. Plus, the smashed raspberries pack a naturally sweet punch which compliments the lemon cheesecake filling perfectly. Even better, it is sugar free, vegan, gluten and grain free and raw, which means you can enjoy a piece (or a few) without feeling guilty!
I put this to the test by taking it to a dessert party where my friends tried it….and LOVED IT! Which means you and your friends and family will too. The recipe comes is in Lorna Jane’s new ebook, Move Over Sugar, which is the Raw Lemon Pistachio Cheesecake, but we didn’t have any pistachios, hence the raspberries on top. We then sprinkled a few dried rose petals over the top (edible, too!) and voilà, a pretty and perfectly spring cake. Bring on summer and more healthy, raw cheesecakes!
Raw Lemon Cheesecake with Smashed Raspberries
1 cup macadamias (or other nut, such as almond, cashew, walnut, pecan)
1/2 cup pistachios (or other nut, such as almond, cashew, walnut, pecan)
1/2 tsp fresh ginger, finely grated
6 medjool dates or 1/2 cup dried dates soaked in warm water for 1/2 hour
1 cup cashews (soaked for 1/2 hour)
1 cup macadamias (soaked 1/2 hour)
1-2 Tbsp honey
1/4 cup lemon juice
Zest of one lemon
1/4 cup coconut cream
1 tsp vanilla powder or 1/2 tsp vanilla bean paste
Frozen raspberries, pistachios or coconut to decorate
1. For the base, blend all ingredients together in a food processor, until it comes together and forms a ball. Place evenly into a lined pie or cake tin. Place into the freezer until the topping is ready.
2. For the filling, place all ingredients into a food processor and blend until completely smooth (approx. 5 mins). Spoon over the top of the base, smoothing out the top. To decorate top mash frozen raspberries until they form a paste and then spoon over the top, or decorate with coconut and pistachios. Set in the freezer for 4 hours before eating. Store in an airtight container.
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Keep healthy, Erica xx