You are here:
  1. Home
  2. Desserts & sweets
  3. Raw lemonade cheesecake


1 Raw lemonade cheesecake

2 Desserts & sweets recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Raw lemonade cheesecake

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

1 portion(s)

Base layer

  • 120 g Almonds raw
  • 175 g Dates pitted
  • 3 tbsp Coconut

Cheesecake layer

  • 525 g cashews,raw, Soaked overnight in cold water
  • 8 tbsp coconut oil, Melted
  • 170 g honey
  • 170 g Lemonade lemons, juice, About 3 lemons
  • 2 Lemons yested
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Add to shopping list
  • 6
    2h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Base layer

  1.  

    1. Take your almonds, coconut  and dates and bowl and mix 10sec/speed 5, scrape down sides and repeat 10sec/speed5 till the mixture starts to clump together. 
    2. Put your crust mixture into an oiled pie pan, preferably a round spring foam pan.
    3. Pat your crust down so it’s tightly packed and evenly distributed, creating a nice foundation for your cheese.
    4. Rinse and dry bowl. 
    2. cheesecake layer
    1. Next, drain your cashews and put in a bowl. Add your 8 tablespoons of liquid or softened coconut oil. Then add your honey, lemon juice, lemon rind, vanilla extract, sea salt and blend well. Blend 10minutes/speed 5, or until it smooth. 
    2. Carefully pour or scoop your cheese into your pan, on top of your crust. Use a spatula to smooth out the top so cheese is evenly distributed and looks pretty. You can dust the top of cake with dried coconut flakes or lemon slices.
    3. Put in refrigerator and let set for about an hour or two. Serve immediately. You can store leftovers in fridge for 1 week or cut individual pieces and store in freezer. This cake tastes delicious frozen too!

     

    adapted from the coconut mumma recipe. 

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Enjoy

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Love this recipe, it's delicious. Thankyou for...

    Submitted by handy on 29. June 2020 - 10:28.

    Love this recipe, it's delicious. Thankyou for sharing.

    Thermomix Consultant from Loxton, Riverland, South Australia

    Login or register to post comments