Citrus and coconut notes balance out this incredible raw cheesecake recipe. Naturally sweetened with the help of Morlife Certified Organic Lucuma powder for a sugar alternative. This vegan and gluten free raw dessert recipe was made in collaboration with So Beautifully Real.
Sam's love note for this recipe:
"This cheesecake is light, sweet and full of fragrant citrus tones. I love sharing this with people that are new to vegan food, in particular desserts. It mimics that of a delicious lemon cream pie and the texture is phenomenal! When making cheesecakes, I'd highly recommend investing in a high powered blender/food processor to get the best results. Once frozen, allow this cake to rest for 15-20 minutes prior to slice and eating and it will be velvety, smooth and will simply melt in your mouth. Enjoy!" - Sam Murphy, So Beautifully Real
Lemon Lucuma & Coconut Raw Cheesecake
PREP TIME: 25 mins
FREEZE TIME: Overnight
1 cup almonds
1 cup coconut flakes
1 cup medjool dates, pitted
pinch of salt
3 1/2 cups raw cashew nuts, soaked for 3-6 hours
2/3 cup maple syrup
1 1/4 cups coconut milk
2 tsp vanilla bean paste
Juice of 2 lemons
Zest of 4 lemons
3/4 cup melted coconut oil
water if needed
STEP BY STEP
- Prepare the base first by blending the almonds and coconut in a high powered food processor until a fine crumb forms. Add the dates and salt and continue to blend until it sticks together into a dough. Press into a lined 15-20cm springform cake tin and freeze whilst you make the filling.
- For the filling, blend everything bar the coconut oil in a high powered blender for a few minutes until smooth and creamy and no lumps remain. Add the coconut oil last and continue to blend until well combined. Use a tamping stick to help the mixture circulate through the blades. Add water if needed.
- Pour the mixture over the base and freeze the whole cake overnight.
- Decorate with your chosen decoration. Allow the cake to defrost for 10-15 minutes before slicing. Keep un-eaten slices stored in the freezer and defrost as needed.