Raw Lemon and Blueberry Cheesecake
The crunchy and nutty base, sweet and creamy blueberry layer and a subtle hint of citrus is such a winning combination in this summery cheesecake. The colour combination is so pretty it looks stunning as part of any Summery spread and being raw, it's so quick and easy to prepare.
Ingredients
Base:
- 30 g coconut oil
- 4 medjool dates pitted
- 10 ml lemon juice
- 100 g buckwheat groats
- 75 g pecan nuts
- 75 g macadamia nuts
- 1/2 tsp vanilla powder
- pinch sea salt
Lemon Layer:
- 200 g cashews nuts soaked overnight, drained and rinsed
- 50 ml lemon juice
- zest of 1 lemon
- 50 ml brown rice syrup
- 20 ml coconut oil
- pinch sea salt
Blueberry Layer:
- 200 g cashews nuts soaked overnight, drained and rinsed
- 150 g blueberries frozen and slightly thawed
- 50 ml brown rice syrup
- 25 ml lemon juice
- 1/2 tsp vanilla powder
- 20 ml coconut oil
- pinch of himalayan sea salt
Instructions
- Add all the base ingredients into a blender and pulse 6-7 times until mixed well.
- Tip the mixture into a greased springform pan and press down well until firm and even. Refrigerate while you make the filling.
- Blend all the lemon layer ingredients together using a high powered blender until a smooth and creamy consistency is reached. Add more lemon juice and or brown rice syrup as necessary both for taste and consistency.
- Pour the mixture onto the cheesecake base and place in the freezer for at least an hour.
- For the blueberry layer, start with all the ingredients but only adding two thirds of the blueberries. Blitz them all together to form a smooth creamy mixture.
- Pour the blended mixture into a separate bowl and stir through the remainder of the slightly defrosted blueberries to distribute them evenly. Pour everything over the frozen lemon layer and return to the freezer for at least 2 hours until it is well set.
- About an hour before serving, remove the cheesecake from the freezer and leave to stand at room temperature.
- Garnish with lemon slices or grated zest, fresh blueberries and serve.
Notes
This cake tastes delicious frozen too.
Allergy advice: nuts (pecans, macadamia, cashew)