Raw Lemon Berry Swirl Cheesecake
In
Lemon Berry Swirl Cheesecake
Makes one 12" cheesecake
Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
Filling
3 cups cashews
3/4 cup lemon juice
2/3 cup agave or other liquid sweetener
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries
Blend all except the oil and berries in a high speed blender (may need the tamper).
Add 2/3 cup of the coconut oil and blend again until completely smooth.
Transfer 1/2 - 2/3 cup of the mixture to a small bowl.
Add all the berries and the remaining coconut oil (1/3 cup) back to the mixture in the blender and blend until smooth.
Pour the filling evenly over the crust.
Pour blobs of the lemon cream on top.
Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
Garnish with berries or whatever else your heart desires!
Makes one 12" cheesecake
Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
Filling
3 cups cashews
3/4 cup lemon juice
2/3 cup agave or other liquid sweetener
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries
Blend all except the oil and berries in a high speed blender (may need the tamper).
Add 2/3 cup of the coconut oil and blend again until completely smooth.
Transfer 1/2 - 2/3 cup of the mixture to a small bowl.
Add all the berries and the remaining coconut oil (1/3 cup) back to the mixture in the blender and blend until smooth.
Pour the filling evenly over the crust.
Pour blobs of the lemon cream on top.
Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
Garnish with berries or whatever else your heart desires!
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