Zesty Raw Lemon Cheesecake
This raw lemon cheesecake is a refreshing, creamy dessert made with cashews and fresh lemon juice. Perfect for those looking to indulge without the guilt, and a great treat for hot summer days.
Equipment
- Blender, Pie dish (8-inch or 9-inch), Refrigerator, Zester
Ingrediënten
- 1 Raw Nut Pie Crust page 416
- 3 cups 336 g raw cashews
- ¾ cup 180 ml full-fat coconut milk
- ¼ cup 60 ml fresh lemon juice
- ¼ cup 84 g agave nectar
- 1 vanilla bean scraped, or 1 teaspoon pure vanilla extract
- 2 tablespoons 12 g lemon zest, divided
- Fresh raspberries blueberries, or strawberries, for garnish (optional)
Instructies
- Prepare an 8-inch (20-cm) or 9-inch (23-cm) pie dish and press the raw nut pie crust into the dish.
- In a blender, combine cashews, coconut milk, lemon juice, agave nectar, scraped vanilla bean (or vanilla extract), and 1 tablespoon of lemon zest.
- Purée until smooth.
- If needed, use an immersion blender for a creamier consistency.
- Pour the mixture into the prepared crust.
- Sprinkle the remaining tablespoon of lemon zest on top.
- Refrigerate for several hours until set.
- Garnish with fresh raspberries, blueberries, or strawberries before serving, if desired.
- Keep refrigerated until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:
This cheesecake pairs beautifully with a light, fresh fruit salad or a glass of chilled white wine for a refreshing summer dessert.Wine Advice:
A crisp, dry Sauvignon Blanc or a light Prosecco would complement the tanginess of the lemon.Nutritional Information
Calories: 230 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 18 g | Fiber: 3 g | Sugar: 10 g | Salt: 0.02 g
