Strawberry Lemon Cheesecake
There is nothing I love more for dessert than cheesecake and this Strawberry Lemon Cheesecake is a perfect tool to win people over with healthy alternatives! The creamy Lemon Cream Cheese Filling is set on a rich Graham Cracker Crust and topped with fresh sweet Strawberries!
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Graham Cracker Crust:
*1 c Almond meal
*1/2 c Dates
*1 tbls Agave Nectar
*1 tbls Filtered Water
*1 tsp Cinnamon
*1 tsp Vanilla Powder
*Pinch of Celtic Sea Salt
To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending. Press to the bottom of an 8â³ spring form pan, being sure to create a hill at the edges as show in the pictures above.
Lemon Cream Cheese Filling:
*1 1/2 c Cashews
*1/3 c Lemon juice
*1/4 c Coconut Oil, melted
*1/4 c Agave Nectar
*2 tbls Filtered Water
*2 tbls Almond or other Nut Milk
*1 tbls Lemon zest
*Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder
Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.
*1 c Strawberries, chopped
*1 tsp Agave Nectar
*1/2 tbls Flax Meal (optional, to thicken)
Blend the strawberries and agave in a Magic Bullet or blender, very briefly. You want to have a chunky consistency with small pieces of strawberries. Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top.
Let set in the freezer for 2 hours or in the fridge overnight.
To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.