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
Instructions:
1. Oil a 6-inch springform pan, and just use parchment paper to line the bottom. Add all ingredients in a food processor to make the crust and process till crumbs begin to hold together (if they are not holding together once squeezed, add a few tsp filtered water and combine). Press the prepared pan into the bottom of it.
2. In the meantime, in a high-speed blender or food processor, mix all ingredients to make the filling, and combine till smooth
Pour the filling over the prepared crust and place the cheesecake in the freezer for at least 30 min, till the top starts to set. You could even make the filling when the top has set.
3. Blend the lemon juice, water, zest, maple syrup, cornstarch, sea salt, and coconut milk in a saucepan to make the curd topping and cook over medium heat till it thickens. Take the vanilla and coconut oil out of the heat and whisk in.
4. If you are not in a hurry, pour the lemon curd over the filling, and put it back in the freezer to set for around 4 hours or overnight in the refrigerator. Remove, un-mold, and enjoy the freezer! Store in the refrigerator with any leftover cheesecake
Note:
*I use full-fat coconut milk from the Thai Kitchen. If you use another brand, just please ensure that it’s the thick type, at least 2/3 of the can must be very thick.
PIN THIS FOR LATER!
