Chef Michelle Irwin of SugarFreeRaw.com whips up a delicious lemon cheesecake that takes minutes to make and has less fat than a regular cheesecake.
Raw Lemon `Cheeze` Cake
Makes a 9′ cheesecake
Enjoy frozen or thawed
2 cups slivered almonds
3-4 dates, pitted
1 tablespoon lemon juice, fresh
¼ teaspoon vanilla, alcohol-free
3 cups raw cashews
1½ cups unsweetened almond milk
1 cup fresh lemon juice
½ cup raw honey
1 cup coconut oil, melted
1 teaspoon vanilla, alcohol-free
¼ teaspoon salt
1 teaspoon lemon zest
pinch of turmeric (optional)
Step 1: Using a food processor and `S` blade, process almonds
to a fine meal. Add the pitted dates, lemon juice and vanilla and
process again until crust sticks together. Press into a
springform pan. Set aside.
Step 2: Next make the filling by adding all of the ingredients
into a high speed blender, except the melted coconut
oil. Blend on high until everything is very creamy.
Step 3: Add the melted coconut oil to the filling mixture.
Blend on high until the oil is well combined with the
filling mixture. Pour on top of the crust.
Step 4: Chill in freezer for 2-4 hours or until set up. Or set up in the
fridge overnight until the cheesecake is firm. Enjoy