Raspberry Lemon Cheesecake
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~ raw, vegan, gluten-free ~
The fresh, light, delicate flavor of this cheesecake is melt in your mouth goodness. The pairing of the sweet raspberries along with the tart lemon is just enough to make your mouth water. Actually, your mouth isn’t watering… it is crying tears of joy.
You can decorate the top of the cheesecake any way that you would like. I have made this recipe many times over and tend to decorate it differently each time. In the photos provided, I laid a stencil over the cheesecake and shook fresh ground freeze-dried raspberries over it. Once the stencil is removed, a beautiful pattern was left behind. Then I accented it with fresh and freeze-dried raspberries, lemon rind curls, and fresh mint leaves. It took this cheesecake to a whole new level.
The case of this cheesecake is made with soaked cashews. If you are new to making raw cheesecakes…. cashews are often the preferred base because they are what gives the dessert that amazing mouth-feel. The key is to have a high-powered blender, making sure to break them down into the creamiest sensation that you have ever experienced.
For the firm structure, coconut oil is used. Once the cheesecake is chilled, the coconut oil helps to tighten things up since it hardens below 76 degrees (F). You don’t want to skip this ingredient. You see each ingredient plays an important role. Well, two actually because the important goal is to create a healthier dessert.
Why I add sunflower lecithin.
I always get asked why I use lecithin and if one can just omit it. I will explain why but I will first say that, yes, you can omit but I personally don’t recommend doing so. Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support the 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 sunflower lecithin because it doesn’t affect the color as much as the liquid which is a deep amber color. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
I hope you enjoy this amazing recipe. Be sure to comment below and have a blessed day, amie sue
Ingredients:
yields 9″ Springform pan
Crust:
- 2 cups (246 g) raw almonds, soaked & dehydrated
- 1/8 tsp Himalayan pink salt
- 1/2 cup (138 g) date paste
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 1-pint organic raspberries
Cheesecake filling:
- 3 cups raw cashews, soaked 2+ hours
- 1 1/2 cups almond milk
- 3/4 cup raw light agave nectar or maple syrup
- 1 cup fresh lemon juice
- 2 tsp vanilla extract
- 1/4 tsp Himalayan pink salt
- 3 Tbsp lecithin, powder or liquid
- 3/4 cup coconut oil, melted
- 2 pints organic raspberries, for decoration (if desired)
Preparation:
Crust:
- In a food processor, fitted with the “S” blade, combine the almonds and salt. Process until the almonds reach a small crumble.
- Remove the lid and add the date paste, vanilla, and lemon zest. Process until the ingredients stick together when pinched.
- Assemble the springform pan with the bottom facing up. The opposite way from how it comes assembled.
- Line the base with plastic wrap.
- This will help you when removing the cheesecake from the pan, not having to fight with the lip).
- Lightly grease the sides of 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.
- 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.
- Drain the soaked cashews and discard the soak water. Place in a high-speed blender.
- In a high-powered blender combine the; cashews, milk, sweetener, lemon juice, vanilla, and salt together.
- 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.
- Chill in the freezer for 4-6 hours or until solid and then in the fridge for 12 hours if you want to serve it at a softer texture.
- Once you remove it from the freezer, it’s a good time to remove it from the base of the pan ad transfer it to a serving dish.
- I tend to keep mine frozen until a few hours before serving.
- Store the cheesecake in the fridge for 3-5 days or up to 3 months in the freezer. Be sure that they are well sealed to avoid fridge odors.
- Decorate with extra raspberries.
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After pressing the crust into the pan, place the raspberries on top.
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Pour the cheesecake batter over the top and freeze.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Do you sell any of your desserts to any stores? I woulg love to try them. thank you
I wish I did Cathy…we are in the process of building a commercial kitchen so I can do raw food manufacturing though…so soon in time. :)
I love your pictures. Do you have a background in photography or did you take the course at the Living Foods Institute?
Hello T,
I don’t have any training in photography and they didn’t offer such a class at LL when I was attending. It’s just me and my point and shot camera. OH and a hungry husband patiently await for his food as soon as I am done taking a picture of it. haha
Ha, Ha, ha.
You have an excellent talent. Keep up the good work.
I have made this twice and love it!
Twice loved… we are on a roll!! Thank you for posting Cheryl :)
Am making this this weekend. Thanks.
I hope it turns out amazing for you Ben. :)
It did–and did you really have any doubts it would turn out great?! I used lemon zest & extract in addition to the vanilla. Plus, I don’t have a springform pan, & used 2 9″ pie pans to accommodate all the batter. Also blueberries instead of raspberries. It’s a fantastic recipe–tastes like ice-cream pie.
Oh–I used my own crust recipe; I tend to like crusts that aren’t sweet, but have a touch of salt to contrast with the sweet filling. Thank you very much.
Will this dessert set up in the refrigerator? I would love to make it for my daughters birthday this weekend.
Preparation:
Add to the blender all of the ingredients except for the coconut oil and lecithin. These will be added towards the very end.
Blend until nice a creamy. This can take 3-5 minutes.
Stop the blending and add the coconut oil and lecithin .
Resume blending until all is well incorporated.
Pour the batter into the Springform pan. Fill to the top.
Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
**it should set up in the fridge over night if you don’t have freezer space to use to set it up**
Tip:
Storage and life shelf: This cheesecake will keep for at least 4 days. Store in fridge, covered.
Have a wonderful celebration this weekend!
Thank you so much – I hope to make a raw lasagna as well. I love your recipes. I hope you write a cookbook
Hi Amie Sue…I just made this recipe (in frig now!)…can’t wait to try it in the morning…your recipes are fantastic! I would like your thoughts on lecithin though…this is my first time using it so I Googled it and got some mixed messages. I bought Now’s non-GMO soy lecithin (I believe it is unfermented unfortunately). Is this an ingredient used at the Living Light Culinary Institute? Thanks for any insights. Nice job with this site.
Good evening Sunny,
Living Light does use lecithin… well they did back when attended in 2008. They sell this particular one https://nouveauraw.com/ingredients/emulsifiers-thickeners/healthforce-lecithin-powder-non-gmo-375-grams/. I, personally use the sunflower liquid lecithin these days. https://nouveauraw.com/ingredients/emulsifiers-thickeners/love-raw-foods-sunflower-lecithin-raw-16-oz/. I don’t feel that there is a problem using it but that is your personal call. My diet isn’t high in desserts or in recipes that call for it and just like anything else… moderation. I hope this helps some, amie sue
Thank you…I noticed the sunflower lecithin, which I will use instead. Yes, you’re right everything in moderation! Thanks, again, for taking the time.
Amy what did you use for the stenciling on this?
Good morning Constance. It was a stencil that I picked up at the craft store. They usually have a lot to choose from. Look in the paper crafting section or paint section. :) Blessings, amie sue
Hi sweetie I know you used a stencil but what did you use on the stencil to make the color pattern? raspberry powder or something?
Ooooh sorry Constance. :) I misunderstood. I used freeze-dried raspberries, which I powdered in my Magic Bullet. (anything that grinds to a powder) Have a berry good day. :) amie sue
LOL ok I wasn’t sure if you were using powdered raspberry or beet powder its absolutely gorgeous by the way cant wait to try this one out
Any of those would work. :) It just needs to be a fine powder. I can’t wait to hear how it goes. Blessings, amie sue
Hi Amie Sue,
I am about start making this beautiful cake for my daughter 18th birthday (it’s tomorrow). I just wanted to ask you when you put powdered decoration on the cake? And is it ok to use cranberry powder?
Thank you
Good day Barbara,
Happy Birthday to your daughter! OH to be 18 again… hmm. hehe Yes, it should work just fine. I haven’t used cranberry powder before but I don’t see why not. :) Have a wonderful celebration. blessings, amie sue
Thank you Amie Sue🌺
The cheesecake was delicious❤️
SO happy to hear that Barbara. Thanks for posting. I love hearing when others try the recipes. Have a blessed day, amie sue
One last thing. How did you get the cake of the base with the plastic wrap? Is there some kind of tick? I served my on the base because I was afraid I will bust the cake.
Thank you
Good morning Barbara,
When I take it out of the freezer, I remove it from the springform pan, lift the base gentle sliding my palm under it, then wiggle off the plastic, and slide it onto my serving dish. It’s best to do this only when slightly frozen – to frozen solid. A soft base would indeed break. I hope this helps, blessings, amie sue