‘When life hands you lemons..’ Make [healthy] cheesecake.
Yes, I said it- this cheesecake is of the healthy variety. How can this be true and, where do I sign up?
The health tag refers to the gluten-free (there it is again), refined-sugar free and dairy-free nature of this dessert. Please scroll down to find out about the vegan substitute.
Zesty Lemon and Coconut Cheesecake with Blueberry Compote
MAKES 1 loaf tin sized cheesecake (about 7 slices)
PREP TIME 4 hours ingredient prep, Half hour execution, 1 hour chill
AUTHOR Kate Severino
Ingredients
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Base //
half a cup desiccated coconut (coconut shavings) // half a cup cashews (these need not be soaked) // pinch Himalayan rock crystals (pink rock salt) // 5 pitted medjool dates (I used about 12 small ones) // zest of one lemon (see ‘explanations’ note below) – juice is used for compote // 1T melted coconut oil (see ‘explanations’ note below).
Filling //
1 cup (250ml) soaked cashews // 2 lemons (and zest of one), or 1 extra large lemon and sent (see cover image) // quarter cup (65ml) coconut milk // third cup (85ml) raw honey (maple syrup makes it vegan) // pinch Himalayan rock crystals // quarter cup 965ml) melted coconut oil (organic, virgin).
Compote // fruity sauce not featured, but recommended – cheesecake is bliss as is, but I love me some decadent blueberries
2 cups frozen blueberries (or black/wild) // quarter cup are honey (vegan = maple syrup) // 1t vanilla extract // zest of one lemon (can be eliminated) // juice of half a lemon // half a teaspoon (3ml) ground ginger.
Explanations
*Soak cashews is water, just covering from 4 hours/overnight and rinse before use (this activates the nuts = health benefits).
*use your grater (small holes) to grate the yellow lemon rind (not the white pith, it’s bitter) for lemon zest of three lemons (one for filling, one for base, one for compote).
*Coconut milk can be substituted with other nut milk, such as almond (lactose-free).
*Raw ingredients should not be heated over 45 degrees celsius (to keep nutrients intact) so place a pot of water on the stove to boil, then once boiling, turn off the heat and place coconut oil in a metal bowl on top of the boiling pot (creates a double boiler) and allow the steam to heat the bowl and melt the oil.
*Vegan huh? Yes, the dietary phenomenon that has crept into households and instafeeds (gone viral). Veganism is the choice to follow a veggie diet withOUT the addition of fish, meat, poultry and other animal byproducts in their diets (such as eggs or dairy).
This recipe can be converted to a vegan option by replacing the raw honey with maple syrup. So simple.
Instructions
BASE
Soak the cashews used for the filling IN ADVANCE (there’s the 4 hour prep explanation) to soften them. I soaked them overnight and rinsed them before use.
Line a loaf tin (approx 10x25cm) with parchment paper/cling film/wax paper (use enough so that it covers the sides and then some – easier to pull the cake out the tin later – I learnt the hard way) and keep to the side.
Melt the coconut oil gently – see EXPLANATIONS above.
Dust off your food processor (I only had a blender) and add – coconut, cashews and salt. Blend. Mixture should resemble course crumbs.
Add dates and lemon zest. Blend to combine.
Lastly, little by little, pour in the melted oil.
Scoop into prepared tin and press down with a fork.
Place tin filled with crumbed base into the fridge.
FILLING
Melt the coconut oil – see EXPLANATIONS above.
Clean and reuse blender. Place soaked and rinsed cashews, lemon zest and juice, coconut milk, honey/maple syrup and pink salt inside and blend. It should be smooth and creamy in appearance.
Little by little, pour in the melted oil.
Sample taste – a warm and creamy lemony delight.
Take prepared tin from fridge and pour in creamy filling. Shake gently to smooth evenly.
Place in fridge (few hours). It will keep for up to 4 or 5 days.
Remove from tin (a spatula helps), slice and decorate (see dress that cake below).
COMPOTE berry sauce option for a fruity flavour
Take out a saucepan and place on a medium to low heat.
Once heated, add the berries, honey/maple syrup, vanilla extract/essence, lemon juice, zest and ground ginger.
Allow to simmer (gently boil) for ten minutes until blueberries start to burst.
Turn off heat once juices have thickened and allow to sit until ready to serve.
Dress that Cake
You managed to execute a healthy cheesecake recipe, bravo. Incase you have any ‘whoops, Pinterest-fail’ type experiences, you can dress your cake – covers a multitude of sins.
There are varieties or edible flowers (pansies, nasturtiums or even lavender and rose petals (not to eat though) to adorn the cake.
Mint and lemon slices will work well, as does grated dark chocolate bark or lavish lashings of your berry compote or fresh berries, such as ripe strawberries, on top. Go wild and take some snaps – tag me in your efforts (IG) and dressed cakes with @k_severino.
Mmm.. Much love, Kate x
REFERENCE
Adapted from Swoonfood.com’s Zesty Raw Lemon and Coconut Cheesecake recipe and the sauce from Making Thyme for Health’s Hoecakes with Blueberry Lemon Compote recipe.
