Recipe no cheesecake
This lemon cheesecake contains no dairy, no sugar and is not baked. That´s why I call it a no-cheesecake. Just as good as a real cheesecake minus the guilt :-).
The recipe is based on the recipe for lemon cake from the Dutch cookbook Rauw, and adjusted to give it even more cheese cake structure.
130 gr raw cashew nuts
1 ts vanilla powder (not vanilla sugar! I use Mattisson Bourbon Vanille)
2 lemons (organic)
2 tbs coconot oil (I use the odorless coconut oil, though virgin would be healthier of course)
85 gr raw almonds
25 gr pine nuts
65 gr pitted dates (medjool I prefer)
1,5 tbs honey (or rice syrup if you want a vegan option)
1 tbs water
30 ml soy cream
1 tbs lecithin (optional - if you can't find it, leave it out. I bought it at Unlimited health)
15 cm cake springform
Hand mixer with cup
How to make the cheese cake:
Soak the cashews overnight and the almonds for at least one hour. Rinse and drain them. Grate the lemon skins and press them.
To make the crust you put the almonds, pine nuts, dates and lemonzest of one lemon in the foodprocessor and pulse a few times until a compact ball is formed. If it doesn't stick add a little bit of water until it does. Press into the springform and put it in the freezer until the filling is finished.
For the filling put the cashewnuts and half of the lemon juice, the coconut oil and vanilla powder in the cup of the hand mixer and mix until you get a grainy cream. Then add the soy cream and lecithin until you get an airy creamcheese. Taste it. Maybe you like some extra lemon juice or lemon zest. If you find it too sour, add a little extra honey. Don't make it too sweet, as the crust is also sweet so a little bit of sourness makes a good combination.
When the filling tastes great, pour it over the crust and put in the fridge for at least two hours. Overnight would make it even better if you have the patience to wait.
Decorate is with the rest of the lemon zest and ready to go! I bet no one will believe that there's no sugar and no dairy in it.