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Delicious Lemon Raspberry Cheesecake

[Image:Rachael Campbell]
Rachael CampbellRachael is an intuitive mentor and healer, helping women create a life of success, love and happiness rachaelcampbell.com Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.' Follow her on InstagramFacebookTwitter and Pinterest.

Ingredients

Base
  • 3 cups almonds
  • 1 cup medjool dates pipped
  • 1/2 cup coconut shredded
  • Pinch Celtic sea salt
  • 2 tablespoons coconut oil (liquid form)
Delicious lemon raspberry filling
  • 3 1/2 cups cashews
  • 1 cup (full) lemon juice
  • 2/3 cup agave, maple syrup, coconut nectar or date paste
  • 1/2 cup coconut oil (liquid form)
  • 2 teaspoons vanilla extract
  • zest of 2 lemons
  • 1 punnet raspberries (fresh or frozen)
  • Pinch Celtic sea salt
Garnish
  • fresh raspberries
  • sprinkling of almond and date base

Preparation

Base
  1. Process nuts and salt in food processor until finely chopped
  2. Add dates, coconut oil and shredded coconut blend well
  3. Scrape ingredients from bowl and press firmly into cake tin
  4. Press mixture firmly into a lined cake tin and place in freezer
  5. Make a little extra base and set aside for garnishing of cake
Delicious lemon raspberry filling
  1. Place all ingredients in food processor blend until smooth and creamy
  2. Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch
  3. Option: Fold raspberries through mixture, then pour over base. Please note the colour of the raspberries can make a beautiful swirl through mixture.
  4. Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving
The flavors of this cheesecake take me back to my childhood and remind me of my grandma’s delicious lemon pudding! A little tip if you are making this delicious cheesecake and there is some left over (which I highly doubt): cut the cake into slices and place them into the freezer so you can have some during the week. Happy eating!

Notes

Soaking and dehydrating of almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds over night. Rinse and drain. Dehydrate for 12–24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time.

Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.

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