When it comes to dessert, I have always adored the lemon stuff. I adored tart lemon curd bars with powdered sugar on top of them, and lemon poppy seed muffins or lemon meringue pie when I was growing up. I assume I get it from my mom because she did the exact same thing and tended to like to make desserts with lemon.
We certainly made those bars, even if we made them out of the box, not from scratch. And they’ve still been very good. There’s just something yummy concerning tart lemon desserts. And in order to meet my modern standards, it will actually have to be tart. None of them are so full of sugar that they’re sweeter than the tart stuff, or just the lemon taste and no juice. It has to be true lemons and make me a little bit of a pucker.
Recently, I really haven’t done something with lemons, and it’s the season when they’re at their absolute best, so I finally picked up a bag of organic lemons at the store, hoping for some inspiration. Fortunately, it was fast. I made the decision that a lemon cheesecake with a lemon curd topping sounded absolutely perfect.
It was going to be incredible, I knew, but it turned out to be even better than I imagined! Smooth, creamy, and rich, the correct balance of tart and sweet with a lot of lemons and a hint of vanilla, the filling was a perfect consistency. The curd was lovely and tart on top, a great contrast to the filling. In the form of a cake, its flavors such as sunshine. Give it another shot if you’re a lemon big admirer!
Lemon Cheesecake Recipe
This is the perfect combination blend of sweet and tart and creamy lemon cheesecake, awesome for desserts. Give it a try if you’re a lemon lover!
Ingredients:
Crust:
1/4 cup of finely shredded coconut
1/2 cup of organic gluten-free rolled oats, or quinoa flakes
1/4 cup of pitted Medjool dates (if not soft, soak them in filtered water first and drain well)
1/8 tsp of sea salt
Filling:
1 cup of full-fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
3/4 cup of cooked chickpeas
1/4 cup of maple syrup
2 Tbsp of lemon zest
1/4 cup of lemon juice
1 tsp of pure vanilla extract
1/8 tsp of sea salt (or to taste
1/2 cup and extra 2 Tbsp of coconut butter (NOT OIL), warmed to liquid
Curd Topping:
1/2 cup of fresh lemon juice
1 Tbsp of filtered water
1/2 Tbsp of organic lemon zest
3 Tbsp of maple syrup
2 Tbsp of cornstarch
pinch of sea salt
pinch turmeric (optional, for color)
1 Tbsp of full-fat coconut milk
1/2 tsp pure vanilla extract
1 1/2 Tbsp of coconut oil
Open The Next Page For Instructions