Meyer Lemon, Vanilla Bean Cheesecake
From Roost blog (tweaked from Emily Lee Angell's recipe). 30 min plus overnight soaking and 4 hr freezing. 12 ingredients
Ingredients
- For the Crust:
- 2 cups raw almonds soaked overnight
- 1/2 c. dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
- 1/4 cup non-sweetened coconut flakes
- For the Filling:
- 3 cups raw cashews soaked for three hours
- 3/4 cup fresh meyer lemon juice
- 3/4 cup raw honey (you can use regular honey if you don't want to go 100% raw)
- 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
- 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
- 1/2 tsp celtic sea salt
- For the topping:
- 1 bag of frozen blueberries (or any berry that you prefer)
- honey or dates to sweeten ( I didn't measure I just poured and tasted)
- 1/4 cup apple cider (this is optional, but my mixture was too thick so I added the cider to smooth it out....orange juice would work great too or water if needed)
Directions
- For the Crust: Drain and rinse the soaked almonds and pat them dry.
- Process the almonds in a food processor until finely chopped, then add the dates and coconut and process until the mixture sticks together when pressed.
- Press the crust firmly and evenly into the bottom of a 9-inch springform pan and refrigerate while you make the filling.
- For the Filling: Drain and rinse the cashews, then blend them with the lemon juice, honey, coconut oil, vanilla and salt in a high-speed blender until completely silky, stopping to scrape down the sides.
- Pour the filling over the crust, smooth the top, and freeze for at least 4 hours (or overnight) until firm.
- For the topping: Simmer the blueberries in a small saucepan over medium heat until they break down, 8 to 10 minutes, then sweeten with honey or chopped dates to taste.
- Blend or mash the topping, thinning it with the apple cider if it is too thick, and let it cool completely.
- Move the cheesecake to the refrigerator about 30 minutes before serving to soften slightly, then spoon the berry topping over it and slice with a warm knife.
From Roost blog