Making this Raw Lemon Raspberry Cheesecake right now. Haven’t tried making one before so I’m hoping it turns out okay.
1 cup raw walnuts 1/2 cup raw almonds 1 tbsp agave
2 cups raw cashews 1/4 cup agave 1/4 cup coconut oil 2 lemons, zested and juiced
1 1/2 cups frozen raspberries
Directions: Throw the walnuts and almonds into your food processor, and grind well. Mix in 1 tbsp of the agave, and about 1 to 2 tbsp of water to make a workable dough. Line an 8 inch diameter cake pan with plastic wrap, and grease with a little bit of coconut oil - this keeps the cheesecake from sticking to the pan when you take it out later. Press the nut mixture into the cake pan to form the crust, and place in the freezer to set while you make the filling. Next you’re going to grind up the cashews in the food processor until a flour like consistency is reached. Add the remaining 1/4 cup honey, along with 1 or 2 tbsp of water, the coconut oil, lemon juice, and zest - blend until smooth and creamy. Take your crust out of the freezer, and spread the cheesecake filling on top of it using a spatula. Place back in the freezer to set while you make the raspberry sauce. Using your food processor, puree the frozen raspberries until slightly melted and at a smooth consistency. Again, take out your cake pan, and pour the raspberry sauce on top of the cheesecake filling. Let the cheesecake set for about an hour or two in the freezer, before cutting into 16 even slices.