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July 21, 2010

Lemon Cheesecake (Topped with Pineapple Sauce)

For his 60th birthday, W wanted something lemon this year...so I came up with a Lemon Cheesecake, topped with pineapple sauce. It turned out fabulous, although we all agreed it tasted better without the pineapple sauce. Maybe strawberries or blueberries would be even better. But the lemon cheesecake was awesome and tasted even better the second day. Very light and creamy. The Birthday Boy was very happy!

This cake was adapted from Ani Phyo's Strawberry Kream Cheezecake (Raw Food Desserts).

Lemon Cheesecake
Crust
1 1/4 cups almond flour/meal
1/4 cup macadamia nuts
pinch of sea salt
3/4 cup Medjool dates, chopped 

Filling
3 cups cashews, (soaked 2 hours)
1 1/2 cups water
1 1/2 Tbsp lemon zest
1/4 cup cacao butter, melted
2 Tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract (alcohol free) (or 5 drops Medicine Flower Vanilla Extract)
2 drops Medicine Flower Lemon Extract (optional)
3/4 cup lemon juice
2 tsp sunflower lecithin (optional)

Topping
1 1/2 cups pineapple
2 Tbsp clear agave (or honey)

(Option: In place of pineapple, use fruits, like strawberries, kiwi, blueberries, etc.  When using other fruits, adjust the sweetness to your taste).

Preparing Crust
Add macadamia nuts to food processor until finely ground. Add dates and salt, and process until it balls up. Add almond meal and process or knead together with hands.

Sprinkle bottom of fluted pie pan (with removable bottom) with a bit of almond meal.

Press dough into pan, creating a very thin crust. If using a fluted pan, be sure to press crust 3/4 of the way up the side of the pan.

Preparing Filling
Put shaved cacao butter and coconut oil in a metal bowl. Either melt in dehydrator or place over a smaller metal bowl, filled with hot water.

Combine all ingredients except the lecithin in a high speed blender until creamy. Add the sunflower lecithin and mix well. It should be very thick and creamy.

Spoon into crust and refrigerate 2 hours to allow cake to firm and set.

Prepare Topping 
Pulse pineapple or other fruit in blender. Add sweetener and pulse again, creating a chunky sauce.

To Serve:
Gently remove cake from pan. Pour topping over the filling and serve immediately.

Store in refrigerator for 2-3 days or freeze for several weeks.

5 comments :

Elizabeth said...

Wish him a Happy Birthday for me. The cheezecake looks beautiful. I wonder how a cashew lemon cream would work as a topping?
Looks like you and I have been busy with birthday cakes!! Your crust for Eric Jr.'s raw cacao cake worked great. I posted it today.
Peace and Raw Health,
Elizabeth

Rawfully Tempting said...

Aww..Happy 4th Birthday Eric!!! Loved your photos on your blog! Precious.

One suggestion - instead of using decaffe coffee, try Medicine Flower Coffee Extract. It's my favorite flavor of all of them. Beautiful cake!!! I like the way you did the crust all the way up the sides. Great Job!

Angel said...

Looks really really good! I have added you as a friend on the foodie blog roll site to stay in touch. Love your recipes! I am trying new raw recipes at my website, http://www.yummyvegetariandelights.com

Anonymous said...

Would this still turn out ok without the sunflower lecithin?

Barbara Shevkun said...

Sure..sunflower lecithin is totally optional..it adds creaminess because it emulsifies..but will still be great without it.

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