Indulge in this tangy, creamy raw lemon cheesecake made with cashew nuts and fresh lemon juice. Perfect for a sweet tooth craving without overindulging in sugar!
1vanilla beanscraped, or 1 teaspoon pure vanilla extract
2tablespoons12 g lemon zest, divided
Fresh raspberriesblueberries, or strawberries, for garnish (optional)
Instructies
Have ready an 8-inch (20-cm) or 9-inch (23-cm) pie dish.
Press the crust into the pie dish.
Combine the cashews, coconut milk, lemon juice, agave, scraped innards of the vanilla bean, and 1 tablespoon (6 g) of the lemon zest in a blender.
Blend until silky smooth.
If your blender struggles to achieve smoothness, use an immersion blender for a finer consistency.
Pour the filling into the prepared crust.
Sprinkle the remaining 1 tablespoon (6 g) of lemon zest on top.
Refrigerate for several hours until set.
Keep refrigerated until ready to serve.
Garnish with fresh raspberries, blueberries, or strawberries, if desired.
Notes / Tips / Wine Advice:
Serving Tip: Serve chilled for the best texture and flavor. A dollop of coconut whipped cream can add an extra touch of indulgence.Wine Advice: Pair with a light and fruity white wine, like a Moscato or Riesling, to complement the cheesecake's citrus notes.