Blackberry Lemon Cheesecake
Add to favorites
~ raw, vegan, gluten-free ~
This raw blackberry lemon cheesecake recipe is made with all natural ingredients and is gluten and dairy free! It has a rich and creamy cashew coconut base that is sweetened with maple syrup and flavored with fresh squeezed lemon juice. Add in a swirl of blackberry sauce and you have a masterpiece just waiting to be shared amongst many.
Today’s creation took place based on the need to use up some blackberries that I had. There are tons of other, simplistic recipes I could have made with those little jewels, like perhaps just dumping them into a smoothie….BUT that is taking the easy way out.  I decided to shoot for some sort of cheesecake.
There is one particular ingredient that a lot of people end up asking me about and that is lecithin. Â There is a two-fold reason as to why I use it in my recipes. Â You can omit if need be, but first, hear me out. I always have a reason behind the ingredients that I use.
Why I add sunflower lecithin.
First of all, I use sunflower lecithin because I abstain from soy. If you use soy based products, you can use it just make sure it is non-GMO. Sunflower lecithin is made up of essential fatty acids and B vitamins.  It helps to support healthy function of the brain, nervous system and cell membranes. It also lubricates joints; helps break up cholesterol in the body.
It comes in two forms, powder and liquid.  I prefer the powdered, raw sunflower lecithin.  It seems to have less flavor than the liquid form.  Plus, the liquid comes in a dark amber color which can sometimes alter the color of the recipe.  Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
When looking for pans or molds to pour the batter into… be creative. You can use one eight inch Spring form pan, for two, three-inch pans, or perhaps serve it up in individual servings. For this, I love to use small mason jars. Â This is a great way to serve it when hosting large gatherings. It prompts portion control, no messy cuts, and people can walk around mingling which spooning out bites of their yummy cheesecake. Â I hope you enjoy this recipe. Blessings, amie sue
Ingredients:
Yields 8″ Springform pan
Crust:
- 2 cups (284 g) raw cashews
- 1/8 tsp Himalayan pink salt
- 3 oz (85 g)Â date paste
- 1 tsp vanilla extract
Blackberry syrup: yields 1 1/2 cups
Using frozen blackberries:
- 1 cup frozen blackberries, thawed
- 3 Medjool dates, pitted
- 1 tsp lemon juice
- 3/4 cup of blackberry juice (from the thawed berries)
- 2 Tbsp raw agave or sweetener if needed
OR
Using fresh blackberries:
- 1 1/2 cups  fresh blackberries
- 3 Medjool dates, pitted
- 1/4 cup water
- 1 tsp lemon juice
- 2 Tbsp raw agave or sweetener if needed
Cheesecake filling:
- 3 cups of raw cashews, soak 2 hours
- 1 1/2 cup fresh almond milk
- 3/4 cup raw agave syrup or maple syrup
- 1 cup fresh lemon juice
- 1 Tbsp liquid vanilla
- 1/4 tsp Himalayan pink salt
- 3 Tbsp sunflower lecithin
- 3/4 cup coconut oil, melted
- 2 pints of organic blackberries, for decoration (if desired)
Preparation:
Crust:
- In the food processor, fitted with the “S” blade, process the cashews and salt into small pieces.
- I like to go by sound to know when it’s done. Â At first, it will sound like pebbles rumbling around but soon it will shift to a gentle hum… this is when it is ready for the next step.
- Add the dates and vanilla.  Process until well mixed.
- Â The final crust dough should hold together when you pinch it between your fingers.
- Assemble the Springform pan with the bottom facing up. I used an 8″ pan here. 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).
- Or 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 too hard it might stick, making it hard to remove slices.
- Set aside while you make the cheesecake batter.
Blackberry Syrup:
- In your blender, blend together all of the ingredients, until smooth.
- Pour the mixture into a nut bag and squeeze the juice out, leaving the pulp/seeds in the bag.
- Transfer syrup to a squeeze bottle and set aside.
- Drain the soaked cashews and discard the soak water.  Place in a high-speed blender.
- In a high-powered blender combine the; cashews, almond milk, sweetener, lemon juice, vanilla, and salt.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
- Blend until the filling is creamy smooth.  You shouldn’t detect any grit.  If you do, keep blending.
- This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
- You can use a different liquid sweetener if you are not comfortable with agave.  Just be aware of the different flavors and colors that the sweetener might impart in the cake.
- With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over process.  The batter will start to thicken.
- What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
- If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
- Pour the batter into the pan.
- Gently tap the pan on the counter to remove any air bubbles.
- Take the squeeze bottle of blackberry sauce and poke the tip into the filling, squeeze so it pushes the sauce into the filling. Â Keep squeezing as you withdrawal the tip, leaving a puddle on top.
- If you don’t continue squeezing while withdrawing, it will suck batter into the bottle.
- Do this all over the cheesecake, as much as you want. Â The more you use, the more color that will be in the cheesecake.
- If you left over sauce, use to drizzle over the cheesecake upon serving.
- To create the swirls, drag a wooden skewer or chopstick through the puddles… this creates the beautiful unique design.
- Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
- Store the cheesecake in the fridge for 3-5 day or up to 3 months in the freezer.  Be sure that they are well sealed to avoid fridge odors.
-
-
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
hello
what size springform pan did you use for this recipe and is this the same size springform pan that you use for other pie recipes on your site?
Good evening Ciara,
I used an 8″ Springform pan here. I had a little extra batter left over which I poured into a glass cup for my husband to snack on and use as a “taste tester”. :) I commonly use the 8″ pan but don’t limit to just that size. You could any size to be honest. A larger one would just make your pie shorter in height. Whereas a smaller one would allow you to use multiple pans, again all depending on what size you have or want. These days they make so many fun sizes of Springform pans. I have even used a square and rectangle one. I hope that helps! amie sue
I’m making this today ~ can’t wait! I have a 9″ springform pan so I hope it makes enough, I’ll soak some extra cashews just incase I think it needs more ~ thank you!! I love your whole site, and reference often! :)
Keep me posted how it turns out Candice! Have a great day, amie sue
Delicious and addicting! (in a good way of course!) Everyone in my family really enjoyed, and were so surprised when I presented a dairy free cheese cake. My grandmother, my mother, my father, and dating friend, all enjoyed! I prefer this and look forward to making it again. Was a bit expensive adding all ingredients together, but now I own Lecithin for future, and this was a very special treat. Thank you!! I just ate the last piece today. PS I had enough for the 9in spring-form and a mini dish for me. I can email you pictures :))
Hi Candice,
I am just thrilled to hear that this was a hit at your family gathering. Making raw dishes can be more expensive but you are paying for the quality of nutrients that you are putting in your body and feeding those you love. I would love to see a picture. You can email me at [email protected].
Thank you for sharing! amie sue
oh, one more question : ) … this isn’t exactly related to the recipe, but for your pies and cakes, in general, when you take them outside of your home for presentation, or as a gift to friends, do you use any cake liners or round inch cardboard pieces to go under the base of the pie. I’ve been thinking of giving my pies to some friends, and am just wondering what would be the best and most secure way to “travel” a raw food pie.
Ah great question Ciara! For me, it really all depends on the situation. If the pie or cake is for a function that I am going to attend, I often will just leave the pie or cake in the Springform pan for ease of transportation. Unless of course I frost and decorate it, then I will use one of those pedestal cake dishes that has the glass dome. Often it then sits on my lap as my husband drives us. If I am traveling by myself I tape the dome down, set it in a box and secure it with towels so it doesn’t move around in the box…and then say a small prayer. haha So far…so good!
If I know the person that I am delivering a dessert to I might just leave them with my pans and make arrangements to retrieve them later. OR if I am giving lets say a cheesecake to someone as a gift, I sometimes give them the a pan as part of the gift. I have some really really nice heavy duty Springforms that I guard with my life but I also pick up extra ones that are very inexpensive as Ross or even second hand stores to where I don’t break sweat if I don’t get the pan back.
One more option…you can go to your local grocery store and ask the bakery department for a plastic or cardboard base and lid, which ever they use in their bakery. Sometimes they give them to me free and sometimes I pay a $1 or so for it. You might have a local bakery or cake store that would sell or give you a few as well. Michaels craft store has the cardboard bases but I haven’t ever seen the plastic domes there to cover them. I suppose one could use plastic wrap but I don’t like anything to touch the cakes. You can even order disposable containers on line. So as you can see there are many options. I hope that was helpful. Thanks for asking!
oops i just saw what size pan you used.
You hadn’t missed it prior…I just added it! hehe Thanks for asking! It helps me to fine tune my entries. :)
Thanks for all the info and thanks for the lengthy answer to my second message; it was very helpful. : )
Oh you bet. If you decide to make this recipe or any others on the site, I would love to hear about it. Feel free to ask me any questions if thoughts pop up. amie sue
okay. thanks!
Ms. Annie Sue,
Seriously, you need (and after looking at all the photos you should be required) to publish an UNcookbook. I am so excited to find another resource for RAW food. What in your opinion is the best alternative for cashews? Also, I am noticing in most of the RAW desserts, including some of yours (cakes) an extraordinary amount of date paste or agave nectar. I will probably try a reduced amount of coconut nectar and/or stevia. Also, 9 cups of almond pulp can be $$$. Regardless, I truly appreciate your service. I am looking forward to trying some of these fabulous recipes.
Good evening Sue,
I love the idea of creating an Uncookbook…maybe one day I will. :) In my opinion what is the best replacement for cashews? Hmm, well I guess it would depend on how they are being used and what the recipe is like. Are you referring to this recipe alone? I couldn’t quite tell. As far as the sweeteners go, by all means play around with decreasing the amounts. I did a posting on this site that talked about taste testing your recipes as you make them because when we use fresh ingredients we are vulnerable to the level of flavor that the ingredient gives us, how ripe it is, etc. Plus, everyone has a different level of sweetness that they prefer. I would love to hear how you like using stevia in your recipes. I use it in my teas and smoothies but a lot of people don’t like stevia so I don’t use it a whole lot for most recipes on this site. Regarding the almond pulp…yes, it takes a lot of almonds to create 9 cups of almond pulp, I wish it didn’t because I love using it in my recipes. I don’t make these cakes very often…for special occasions as my reserve of nut pulp build up. Whenever I make my nut milks I measure the pulp and freeze it until enough is gathered to make these special desserts. I would love to get into selling nut milks just so I could have the pulp. haha Thank you for visiting my site and I look forward to hearing from you again. amie sue
Oh my goodness! AMAZING! The lemon flavor was perfectly balanced. The cake is beautiful! I love love love it and so did ALL of my guests. Tremendous!
YAY! So glad to hear that you all loved it. It is a sure crowd pleaser! Thank you so much Sienna for keeping me posted. Blessings to you and your family. amie sue
This sounds amazing!! I do have one quesiton though. We have a dozen chickens and have tons of eggs, so I would like to use eggs instead of the lecithin.. Is that possible? If so, do you know the egg to lecithin ratio to be used?
Hi Shari, I wish I knew how to answer your question, but I don’t. I create raw recipes… I do cook some foods but never have crossed into adding eggs to my raw recipes. If you try it out, let me know. :)
Dear Amie,
I’m looking forward to making this amazing cake tomorrow. I never bought lecithin and still have some Irish moss paste in the fridge, so it would be really convinient if I could use it as a substitute for the lecithin. Do you think I could get away with it?
Thanks :-)
Yes Pilar, you can use Irish moss instead. I would use maybe 1/2 a cups worth.
Hi again. I just got a bit confused after reading the comments on the thread. Does this recipe need 9 cups of almond pulp? I checked the recipe ingredients and don´t find it…
Hmm, Pilar, I don’t see anyone talking about using 9 cups of almond pulp for this cheesecake. where are you reading that?
Yes, it’s on the 4th comment and your reply to it.
Thanks for your answer, I’ll keep you posted if I finally make it.
Pilar, I don’t see any comment listed here where someone asks about using 9 cups of almond pulp in this, someone asks about using a 9″ pan…is that what you are referring to? I hope my ole eyes aren’t failing me and I am not seeing what you are. If you are indeed reading that, copy and paste it for it. :)
Ok Amie, there you go the copy-paste. It’s no big deal though, I already made (and ate) the cake and even though didn´t look as yours, it tasted very very good. Thank you:-)
Sue says:
June 9, 2011 at 10:22 pm
Ms. Annie Sue,
Seriously, you need (and after looking at all the photos you should be required) to publish an UNcookbook. I am so excited to find another resource for RAW food. What in your opinion is the best alternative for cashews? Also, I am noticing in most of the RAW desserts, including some of yours (cakes) an extraordinary amount of date paste or agave nectar. I will probably try a reduced amount of coconut nectar and/or stevia. Also, 9 cups of almond pulp can be $$$. Regardless, I truly appreciate your service. I am looking forward to trying some of these fabulous recipes.
REPLY
amie-sue says:
June 9, 2011 at 11:13 pm
Good evening Sue,
I love the idea of creating an Uncookbook…maybe one day I will. :) In my opinion what is the best replacement for cashews? Hmm, well I guess it would depend on how they are being used and what the recipe is like. Are you referring to this recipe alone? I couldn’t quite tell. As far as the sweeteners go, by all means play around with decreasing the amounts. I did a posting on this site that talked about taste testing your recipes as you make them because when we use fresh ingredients we are vulnerable to the level of flavor that the ingredient gives us, how ripe it is, etc. Plus, everyone has a different level of sweetness that they prefer. I would love to hear how you like using stevia in your recipes. I use it in my teas and smoothies but a lot of people don’t like stevia so I don’t use it a whole lot for most recipes on this site. Regarding the almond pulp…yes, it takes a lot of almonds to create 9 cups of almond pulp, I wish it didn’t because I love using it in my recipes. I don’t make these cakes very often…for special occasions as my reserve of nut pulp build up. Whenever I make my nut milks I measure the pulp and freeze it until enough is gathered to make these special desserts. I would love to get into selling nut milks just so I could have the pulp. haha Thank you for visiting my site and I look forward to hearing from you again. amie sue
Ok Pilar, I see it…. but this person wasn’t directly replying to this particular recipe. They were talking about sweeteners and the use of almond pulp in recipes in general. BUT I can see how it can appear to be confusing. It happens from time to time when people start asking for alternative raw ingredients suggestions that often have nothing to do with the recipe they posted under. I always try to find out when and if they are pointing that question to a specific recipe but sometimes they are just asking or commenting as part of their journey in just learning how to work with raw recipes. Shew, glad we got that figured out. haha
Quote….
Sue says:
June 9, 2011 at 10:22 pm
Ms. Annie Sue,
Seriously, you need (and after looking at all the photos you should be required) to publish an UNcookbook. I am so excited to find another resource for RAW food. What in your opinion is the best alternative for cashews? Also, I am noticing in most of the RAW desserts, including some of yours (cakes) an extraordinary amount of date paste or agave nectar. I will probably try a reduced amount of coconut nectar and/or stevia. Also, 9 cups of almond pulp can be $$$. Regardless, I truly appreciate your service. I am looking forward to trying some of these fabulous recipes.
I see.. What a misunderstanding ;-)) Thanks for taking the time and interest to reply
Have a great evening! It is grey and foggy in NY
Omg This looks so good that I almost bit into my DROID phone that I’m viewing this on! lol!..I want to make it now but don’t have lecithin and the irish moss would take too long to soak..do u think psyllium husk or blended kelp noodles can be used as a thickener..also I find coconut oil to be pretty strong in cheesecakes…do you think coconut butter will do?
lol Dee… you might want to soak that DROID first to release the enzyme inhibitors? haha. As far as substitutes for the cheesecake…never have tried blended kelp noodles (unknown territory for me), phyllium? I don’t think it would set up firm enough to be honest. And as far as using coconut butter vrs coconut butter… personally I don’t think the butter tastes any less or more coconuty, but if it does for you, I would give it a try, again, I haven’t tried it before. Sorry, that I am not to much help. It’s hard to make strong recommendations in raw recipes unless a person really just tries it, if you know what I mean.
In this recipe, I am wondering if one should use the lecithin granules, or the liquid type. It doesn’t say in the recipe…thanks, kate
kate,
If you use lecithin granules, you should grind them in a spice grinder to a fine powder. I have used liquid sunflower lecithin and it works as well.
Hi again Amie Sue!
I made this recipe for my moms birthday and she loved it! I substituted the blackberries for strawberries since we’ve got an abundance of them in our garden and it turned out fabulous! Your recipes are always fantastic, thank you once again for your hard work.
Sommer
Good evening Sommer. It sounds delicious! I am thrilled that your mom enjoyed it for her birthday. You gave the gift of love and health!
Hi Amie Sue !
this recipe looks really great…I just got all the the ingredients except for the lecithin ! what could I replace it with ? I can t find it where I live !
Hello CAroline,
The key role for lecithin in this recipe is to act as a thickener. You can use physllium as a replacement or Irish moss. Have you checked for a health store in your area that might carry the lecithin? It will come in little grains and you can powder it in a spice or coffee grinder.
Hi Amie Sue, today is my birthday I made this beautiful cheesecake, thanks to you! We all loved it. I had to substitute a few ingredients, ie. lemon juice for lime, blackberries for mixed summer fruits, agave for honey, nevertheless it was delicious. Hoping to try out the Mocha cheesecake next, waiting for a special occasion :0
✿*•.¸¸.•*✿*•.thank you ✿*•.¸¸.•*✿*•.
Happy Birthday Vicky!! What a wonderful birthday cake (gift) to make for yourself and your family. :) I don’t think you will be disappointed with the mocha cheesecake either. Keep me posted if you make it. Have a blessed day…amie sue
I was wondering if I could omit the oil in this recipe?
Hi Tudi, I don’t recommend it, it gives the cheesecake body and creaminess.
Hi Amie, I’m going to make this Cheesecake this week and i was wondering if you could explain to me what you mean about turning the pan upside down ! I’m confused. Other than that i’m ready to go !
Aloha
Hi Carmen… What I am referring to is the base of the Springform pan. If you look at the edges of it, you will see that both sides are different. There is one side that has a lip facing up, very small but none the less, it is there. Turn that side of the pan to be facing down when you put the base into the pan. The reason being is it will make it easier to pull a slice of pie off of the base. Otherwise you have have to go over that lip and down into the crust. Does that make sense? Kind of lengthy to try to explain. hehe Good luck and have fun! amie sue
Wow, this looks really great! Unfortunately I’ve never got the chance to taste a raw vegan pie or cake, but I’m really willing to make one myself sometime (probably after hours of converting cups to gramms – I’m from Germany). I have to say though, I’m just a normal vegan but you’re website already got me into ordering sunflower lecithin :)
Does this part https://nouveauraw.com/wp-content/uploads/2011/03/Blackberry-Lemon-Cheesecake-6.jpg also work with your White Cake Frosting or would it turn out really different?
Hello Stina… I am not sure what you are asking me. Can you rephrase it so I can better help you? amie sue
Sorry… I’m referring to the part where you created a design with the blackberry syrup. Do you think the design would turn out as beautiful as on these pictures if I used your white cake frosting instead of the cheesecake filling? I suppose your white cake frosting is smoother and more creamy than your cheesecake filling, so maybe it would just become one pink mess and not such a great design? Hope I could make myself a little clearer now.
Hello Stina… sorry that it has taken me so long to get back to you. We have been extremely busy with a new business adventure.
The frosting recipe should work ok as the swirl effect. Just make sure that the frosting is a thinner liquid when using it so it isn’t so heavy in the cheesecake batter. Make blobs of the frosting around the cake and run a toothpick or skewer through them, dragging the frosting into the cheesecake and giving it that swirl effect. If you give it a try, please keep me posted. :) Have a blessed week, amie sue
Amie-Sue, just wondering if this & the other cheesecake type cakes would freeze? Thinking of making them in little sizes & freezing…
Thanks in advance, Sharon
Good morning Sharon… the cheesecake recipes freeze well for sure. I do it all the time. Just be sure that they are sealed really well so no freezer orders creep in. Have a blessed day, amie sue
Hi, I am yet to taste a raw cheesecake that tastes ‘nice’ or similar to normal cheesecake :( I made a lemon cheesecake at Christmas & was very similar ingredients like the cashews etc as yours but I added gelatin to ‘thicken’ the filling ? Not sure if this made it taste awful, but it had a ‘playdough’ type taste if that is descriptive. Maybe the gelatin made it rubbery or something. Would adding gelatin change the taste perhaps ? thankyou & can you suggest a really normal ‘cheesecake’ like taste recipe of yours I could try again so as not to be disheartened. I really wish to convert to raw food eating :)
Hello Shirely,
I can’t really comment on the gelatin that you used since I haven’t tried using that product in my raw cheesecakes. Are you familiar with making raw nut cheeses? Using probiotics to ferment the cashews to give it that cheesy flavor? I have made cheesecakes in the past were I do that step first before adding it to the cheesecake and I loved the outcome. That might help curb your craving.
As you start to dabble with raw foods the main bit of advice that I want to share when it comes to seeking flavors… is to try to let go of replicating exact flavors as cooked foods. Preparing raw foods, opens a whole new door of flavors and nutrients and I would hate to see you miss out on them if you measure each dish up to its “cooked” counterpart. I think ONE of the most amazing things that I have experienced through this journey is how each ingredients comes alive when prepared raw. Cooking tends to really mute many flavors, not always but sometimes. Anyway, I hope I made sense there. I don’t want to bend your ear on the topic. :) Enjoy the process Shirley and keep in touch. amie sue
Hi Amie-sue,
I absolutely love your raw cheesecake recipes! They are so easy and fun to make, and totally fool proof :)
Yesterday i bought myself a 9inch & 10inch springform pan, so now i don’t have to keep using my square tin anymore (hopefully now my raw cheesecakes will look more like your beautiful pictures!). Would this recipe be enough to fill a 10inch or 9inch pan? Or would it be too short in height? Is it possible to add 1 extra cup of water + 1 extra tablespoon of sunflower lecithin so get more out of the mix?
Many thanks from Australia,
Caitlin
Good evening Caitlin,
I am so happy that you are enjoying the cheesecake recipes… they are a hit here too. :)
This pie was made in an 8″ pan so if you use a larger pan, the filling will just be a bit thinner. You can really use any size pan, just keep in mind, the larger the pan the shorter it will be in height. Which can be a fun way to just mix things up a bit, if you know what I mean. :)
I don’t recommend adding another cup of water and lecithin. You will be diluting the flavors by doing so. Your welcome to experiment though. I spend a lot of time creating cheesecakes and recipes and I do my best to present what I know works. Now with that being said… that doesn’t mean that there isn’t other ways to make them and my way is the only way. hehe
Keep in mind, each ingredient plays a vital role so it’s not just about taste. You have to keep in mind what the end texture is and how well the cheesecake will hold up when being served. Trust me, through my learning and experimenting I have made “cheesecakes” that turned into beautiful puddings because some ratio got off and it wouldn’t set. :)
I hope this helps. Blessings, amie sue
Hi Amie-sue,
I have more question, can i add rose water to the filling or would the lemon juice over ride the flavour?
thanks again
Hello Caitlin,
I am afraid that the battle between the two might be too much. You can reduce the lemon and add the rose water to your liking. I haven’t used rose water in a cheesecake so it would be an experiment for sure. Maybe just use 2 Tbsp of lemon juice and to make up the rest of the fluid volume, add the rose water to water… does that make sense? You need to make up that 1 cup of liquid so the batter isn’t too thick. Good luck! amie sue
Hi Amie-Sue
I made this tonight and it was superb. I have so much left over, I’m wondering if this would freeze well?
Hello Wendy, yes, it will freeze beautifully! Just make sure to wrap it well so it doesn’t get freezer burnt or pick up other odors. Have a blessed weekend, amie sue
Thank you for your reply! I made or without the rose water and all I can say is wow! This isy all time favourite desert!! Soooo yummy! I even gave my neighbors some to try and they loved it!! X
That is wonderful Caitlin! Would you mind sharing with “us” on how you used it so others who are following these comments know. It might inspire others. :) Thanks for sharing! amie sue
Instead of using the rosewater i added 1 heaped tablespoon of maqui berry powder and used coconut nectar instead of the agave. Absolutely delish! I also used 1 vanilla bean instead of extract and for the topping I used raspberries blended with coconut nectar and strained it through as cheesecloth (but It was too runny so curdled a bit). Do you think it would work if i added 1 cup of strawberries to the filling whilst blending to get a strawberry cheesecake, and added 1 extra tablespoon sunflower lecithin to compensate for the extra liquid from the berries? Im thinking a soft pink coloured cheesecake with a dark red strawberry swirl next time! I absolutely love your website! Cant get enough of it! xx
whoops, i didn’t realised i already replied a couple days ago! :)
lol those things happen to me too :)
Thanks for sharing Caitlin,
To make a strawberry flavor I would just replace the blackberries with strawberries. If you keep everything else in the same ratio there isn’t a need to up the lecithin. The possibilities are endless. :) Blessings, amie sue
Oops, just saw a previous post where you answered that exact question!
Oh well… I answered you hehe
Hi Amie sue, I made the cheese cake again but in a 10 inch pan and it was the perfect hight! I added maqui berry powder to the filling and used raspberries instead of blueberries (but it didn’t work out too well as it wasn’t thick enough it I still manger to swirl it) thanks again for your amazing recipe!! X
That is great Caitlin! You did well working with the ingredients that you had on hand. That is what it is all about. These recipes that I share are great as a base and then build from there. :) Have a great and happy day! amie sue
Hello dear Amie Sue,
I’d like to make this for a gathering which is a few hours away by car. I don’t know how long it will last in the car without “melting.” Do you? Can I freeze it overnight so that it has some time to thaw on my journey to the gathering?
Hello Robin,
I would freeze the cheesecake up until you leave for your road trip. Place it in a cooler with ice. I don’t know what the weather is like where you live or where you are going to… so take all precautions to arrive at your destination with a cheesecake in tacked. :) Blessings, amie sue
Dear Amie-Sue,
It’s heaven in a springform!
I followed your recipe JUST as you posted it. Even purchased sunflower licithin. I took a photo, but don’t know how to post the photo in this reply.
My son and I tasted this Blackberry Lemon Cheesecake this morning for breakfast. I’m assuming that the fruit constitutes breakfast food, right? :)
It is so delicious, creamy and refreshing.
Amie-Sue you are a genius.
I was really nervous at first because my “batter” was not thick, and it moved nicely in the Vitamix, as a smoothie would.
After I froze it, per your instructions, and then placed it in the fridge, it held together nicely. I’m guessing the coconut oil attributes to that. My almond milk was probably too thin, as I added water to it so I’d have enough for the recipe.
It still came out amazing. I used parchment paper on the bottom and sides, adhered with coconut oil, and removed the parchment paper on the sides before slicing.
Cooked cheesecake is heavy and ladened with guilt!
Your cheesecake is refreshing and the only guilt I have is not being able to wait for lunch to eat it!
Good morning Teresa,
So wonderful to hear from you. I just loved reading about your experience with the cheesecake. :) I know how nerve racking it can be at first when the batter seems to soft… but yes much of the magic happens with the coconut oil as it hards when chills. That with many of the other ingredients pull together to create the amazing texture. :)
Happy to hear you enjoyed your breakfast. hehe Thanks for sharing! Blessings, amie sue
P.S. you were fine with your almond milk… sometimes I have used straight water and it still turns out great. :)
Is there a substitute for sunflower lecithin?
Good morning Melhacker,
There isn’t a substitution for the lecithin. If you can’t get it in time of making the cheesecake, just omit it. Make sure the batter is well blended and doesn’t separate (fats and liquids). Blessings, amie sue
Thank you so much!
Hi there Amie-Sue :)
I was curious if coconut oil could be omitted? I know most raw cheesecakes use coconut oil, but most oils don’t seem to agree with my stomach.
Thank you :)
Hello Roxanna,
I don’t have a replacement for the coconut oil at this time, but it’s something I ought to work on. blessings, amie sue