Raspberry Lemon Cheesecake
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The fresh, light, delicate flavor of this cheesecake is melt in your mouth goodness. The pairing of the sweet raspberries along with the sour lemon is just enough to make your mouth water. This is recipe is rich but not over the top sugary. I will be making this again in the future. Thank you Sweet Gratitude for the inspiration of my creation!
- 2 cups raw almonds, soaked and dehydrated
- 3 oz date paste
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3 cups raw cashews, soaked 2+ hours
- 1 1/2 cups almond milk
- 3/4 cup raw agave nectar
- 1 cup fresh lemon juice
- 1 Tbsp liquid vanilla
- 1/4 tsp sea salt
- 3 Tbsp lecithin, powder or liquid
- 3/4 cup coconut oil, melted
- 1 pint organic raspberries
- 2 pints organic raspberries, for decoration (if desired)
- In a food processor, fitted with the “S” blade, combine the nuts, salt, vanilla and date paste. Process all ingredients until the crust starts to rise on the sides of the bowl and sticks together when pinched. Be sure to stop and scrap the sides down.
- Assemble the Springform pan with the bottom facing up. Opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip). Lightly grease the pan with coconut oil.
- Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press to hard it might stick, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you.
- Place a layer of raspberries on the bottom of the crust.
- Set aside while you make the cheesecake batter.
- To a high-speed blender, blend the cashews, milk, agave, lemon juice, vanilla and salt together. Blend until nice a creamy. This can take 3-5 minutes.
- While the blender is running and vortex is created, drizzle in the coconut oil, then add the lecithin, blending just until well mixed.
- Pour the batter into the Springform pan. Fill to the top.
- Lightly tap the Springform pan on the counter top, giving any bubbles in the cheesecake to rise to the surface.
- Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch. Storage and life shelf: This cheesecake will keep for at least 4 days. Store in fridge, covered.
Now it is ready for the freezer so it can set up, this will take 1-2 hours. Decorate and EAT!!
Post update: This evening I made individual servings to take to a birthday part. This recipe made 18 cups.