Lemon cheesecake
Servings
8
Prep Time
20
Cook Time
0
About This Recipe
This dessert requires some advance preparation in terms of pre-soaking your ingredients, however once that is done, the cake itself is relatively quick to make.
Ingredients
200 grams of vegan digestive biscuits
70 grams of vegan butter
¼ a teaspoon of ground cinnamon
200 grams of cashew nuts (soaked for at least 2 hours in hot water)
1 block of creamed coconut
Zest and juice of 3 lemons
Juice of 1 orange
9 tablespoons of rice or maple syrup (approximately 70g) or 50 grams of xylitol or stevia
¼ a teaspoon of turmeric
150 millilitres of water
Instructions
Line a 9 inch cake tin with baking parchment.
Soak the coconut block (in its plastic) in hot water for at least 20 minutes.
Crush the biscuits in a bag with a rolling pin or blitz them in a food processor.
Melt the butter in a medium saucepan. Mix the biscuit crumbs with the butter and cinnamon until combined. Press into the bottom of the cake tin and chill.
Remove the coconut block from the hot water and massage until liquid. Cut it open and place the contents in a food processor.
Drain the pre-soaked cashews and add them to the food processor with filling ingredients, adding half the lemon juice initially. Blend until smooth.
Spread the filling evenly on top of the base and set in the freezer for about 1 hour.
Decorate with toppings like berry sauce, fresh strawberries, or caramel sauce.