Rhian’s Tangy Lemon Cheesecake
There’s cheesecake…and then there’s Rhian’s Tangy Lemon Cheesecake. This recipe is zesty, low sugar and packed with healthy plant based fats, making it super creamy and satisfying. You can adjust the sweet and tart flavours to your liking, adding more or less lemon or date. We tend to go heavy on the lemon and only use a few dates. Make sure you’re using soft medjool dates, it won’t work with dried dates. Alternatively, you could use maple syrup.
You’ll need a food processor & 8-inch springform cake tin.
For the crust:
1 cup Brazil nuts
1/2 cup walnuts
2 soft, medjool dates
1 tbsp milled Flaxseed (optional)
4 tbsp desiccated coconut
Pinch of sea salt
1/4 tsp ground dried ginger
For the filling:
1.5 cups raw cashews, soaked overnight
1/2 cup coconut oil, melted
Juice of 2-3 lemons (or at least 100mls)
Zest of 1 lemon
2 tsp vanilla
4-6 medjool dates, to your taste
Pinch of sea salt
Soak the cashews overnight. When ready to use, discard the water and rinse before using.
To make the crust. Chop the dates and and add everything to the food processor. Pulse until the consistency is like a thick crumb and then add 1 tbsp of water and pulse a few more times. Transfer to the cake tin and press down so it sticks together. If you have too much, reserve in the fridge and use as a smoothie bowl or salad topper.
Clean the food processor basin and make the filling. Blend the cashews, oil and lemon juice until creamy and combined well. Taste the filling to make sure it’s lemony enough – if not, add more lemon juice. If it’s not creamy enough, keep blending and add a splash of plant based milk. Add the remaining ingredients and blend until it’s super creamy and the flavours are to your liking. Pour the filling over the base and place in the freezer for at least 4 hours or overnight. Remove from the freezer an hour before serving.
Top with sliced lemons or fresh or muddled berries & enjoy!
NB: Will store in the freezer for 1 month.