Although this is not a true cheesecake, the texture and flavour are reminiscent of conventional ‘lemony’ dairy cheesecakes. It is delicious and disappears quickly when it is made.
- 2 1⁄2 cups frozen raspberries, thawed
- 2 tablespoons maple syrup or coconut nectar
- 2 cups cashew nuts, soaked overnight and rinsed well
- 1 cup lemon juice
- 1 cup coconut cream
- Zest of 1 large lemon
- 1⁄2 cup pure maple syrup or coconut nectar
- 1 teaspoon pure vanilla essence (vanilla extract)
- 1⁄4 teaspoon salt
- 2 dessertspoons psyllium husks
- First make the raspberry topping.
- Place the raspberries and maple syrup in a bowl and, using a fork, mash them together until well combined. Set aside.
- To make the crust, grind the coconut, dates, salt and vanilla in a food processor until the mixture becomes soft and sticks together.
- The coconut will start releasing its oil and this allows the mixture to stick together when the cheesecake is put in the fridge to set.
- Using a 30-cm (12-inch) pie dish, spoon the crust mixture into the dish and press it flat with your fingers to make the base.
- Place the crust in the freezer or fridge to set while you make the filling.
- To make the filling, combine all filling ingredients in a high-powered blender until silky and smooth.
- Remove the crust from the fridge and pour the filling evenly over it.
- Place the cheesecake in the fridge to set overnight or for a few hours at least.
Extracted from the Feed Your Brain book by Delia McCabe available from www.exislepublishing.com
and wherever great books are sold. RRP $34.99 Shared with love by Delia McCabe, Lighter, Brighter You
Buy recipe books: www.lighterbrighteryou.life/buy-the-books