Lemon Cheesecake

This Lemon Cheesecake is a decadent dessert that combines whole plant ingredients, including whole grains, fruits, and nuts, and is sweetened with dates, one of the healthiest whole-food sweeteners. The trick that helps make this recipe smooth and creamy is soaking the cashews for the delightful filling overnight.
Interventional trials have shown that eating nuts improves artery function, and nut consumption may also improve blood sugar control, lower cholesterol, suppress inflammation, reduce oxidative stress, and feed our friendly gut flora.
3.42 from 50 votes
Course Dessert, Snack
Difficulty Moderate
Servings 20
Daily Dozen

Ingredients
  

For the Crust:

  • cups rolled oats
  • 3 cups Medjool dates, pitted (about 36-40)
  • ½ cup goji berries, dried
  • 2 tablespoons lemon juice

For the Filling:

  • 3 cups raw cashews (soaked overnight in water)
  • 2 young Thai coconuts, meat only
  • 1 cup coconut water (from one of the coconuts)
  • cups Medjool dates, pitted (about 20 dates)
  • lemon zest, to taste 

Instructions
 

For the Crust:

  • Place the oats in a food processor, and process until slightly broken down. Do not over-process. 
  • Add the pitted dates, goji berries, and lemon juice to the food processor, and process until all of the ingredients begin sticking together. If the mixture is not sticking together, add a few more dates and process until it is sticky.
  • Press the mixture into a closed spring-form pan. Set the crust aside.

For the Filling:

  • Discard the soaking water, and rinse the cashews. Set aside.
  • Place the coconut meat and coconut water in a high-speed blender, and blend until well incorporated.
  • Add the dates to the blender, and blend until smooth.
  • Add the lemon zest and cashews, and blend until the mixture is smooth and creamy and no cashew pieces remain. Tip: Start on low, and slowly increase the mixing speed. If the blender’s motor turns off, wait a minute or two before resuming blending. 
  • Pour the filling on top of the crust, and place in the freezer for 3 to 5 hours, or until the cheesecake is hard. 
  • When ready to serve, remove the dessert from the spring-form pan, cut into slices, and enjoy.
Marina Yanay-Triner, Soul in the Raw
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!
Discuss

Pin It on Pinterest

Share This