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  • Writer's pictureYiannoulla Burness

LEMON & LIME CHEESECAKE

Updated: Dec 21, 2023

Indulge your taste buds in a guilt-free symphony of flavours with this unbaked cheesecake.

A dessert free from gluten and dairy made with you in mind.

Enjoy a sweet and nutty crust filled with a luscious lemon and lime filling that is both creamy and velvety smooth in texture.






INGREDIENTS FOR CHEESECAKE CRUST

75g or 1/2 cup hazelnuts

80g or 1/2 cup whole almonds

110g or 8 large medjool dates (pitted)

A good pinch of salt

100g 0r 3/4 cup almond meal

40g or 1/2 cup desicated coconut

1 tablespoon sweetner of choice (agave, rice or maple )

2 tablespoon refined coconut oil

3 -5 teaspoons of filtered water




METHOD

*Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.

*Set aside while you prepare the nut base.

*In a food processor, combine the hazenuts, whole almonds, pitted dates and pinch of salt.

Process until it forms coarse crumbs, then remove to a large mixing bowl.

*To the nut base mixture, add almond meal, desicated coconut, sweetener and coconut oil.

*Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.

*Spoon the crust mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.

*Place in the fridge while you prepare the filling.



CHEESECAKE FILLING


620g or 4 cups of raw soaked cashews

100g or 1/2 cup coconut yoghurt

105ml or 1/2 cup plant based cream

255g plant based cream cheese (optional )

1/2 cup plus 1 tablespoon agave (or preferred liquid sweetner)

9 tablespoon lemon juice

1 tablespoon lime juice

1/4 teaspoon salt

2 tablespoons lecithin (acts as a natural emulsifer that binds with fats in this case the nuts to create a creamy consistency)

3/4 cup refined coconut oil




METHOD

*Place cashews in a high powered blender or thermomix and blend until broken down. To achieve a silky smooth filling you need to use a powerful blender.

*Add coconut yoghurt, cream, cream cheese, agave, lemon and lime juice, salt, lecithin and coconut oil

*Blend until the filling is silky smooth. You may need to stop a couple of times and scrape down the side and blend again. You a re looking for a creamy smooth consistency.



*Remove the prepared crust from the refridgerator.

*Pour the lemon lime filling on top of the crust, spread evenly. Gently tap the pan on the bench to remove any air bubbles.

*Place in the fridge and leave for at least 12 hours

*Or chill in the freezer 4-6 hours or until completely set then remove to the fridge.


BLUE BERRY SAUCE

1/2 cup fresh or frozen blue berries or berries of choice

3/4 cup filtered water

1-2 tablespoons liquid sweetener

1-2 teaspoon lemon juice

1 1/4 teaspoon cornflour or thickening agent


METHOD

*Place blue berries in a small pot and cover with water, sweetner and lemon juice.

*Bring to a gentle boil for 2 minutes, strain berries and save the juice.

*Pour the juice back in the pot and reheat until just simmering.

*Mix the cornflour with a little water to form a paste.

Add the paste to the juice and stir quickly so no lumps form. Once sauce starts to thicken remove from heat.

*When the sauce is cooled it is ready to use.


Follow the same idea to make any fruit sauce you desire to decorate the cheesecake.



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