Indulge in the perfect balance of tangy citrus and velvety creaminess with this Lemon Sour Cream Cheesecake. This no bake desert is bursting with fresh, zesty lemon flavour and the smooth richness of plant-based sour cream. Made without dairy or eggs, it’s a delicious guilt-free option if you are looking for a lighter, wholesome treat.
Blend, chill and enjoy.
EQUIPMENT: 1 food processor, 1 high powered blender or thermo-mix, 1 springform round cake tin 6.5 inches or 16.5cms in width.
This makes a small size cheesecake for 6-8 people. Double the recipe for a larger cheesecake
**** PRE-SOAK RAW CASHEW NUTS BEFORE MAKING THIS RECIPE. AMOUNT IS IN THE FILLING SECTION. THE NUTS NEED TO BE SOAKED FOR AT LEAST 4-6 HOURS OR OVERNIGHT.
**** I USUALLY SOAK A FEW CUPS AT A TIME AND STORE THEM IN THE FREEZER, SO I HAVE THEM READY TO GO WHEN I NEED THEM.
CHEESECAKE CRUST
1/2 cup or 80g almonds (leave the skin on)
1/4 cup or 30g macadamia nuts
1/2 cup or 40g desiccated or shredded coconut
2 large or 37g medjool dates
2 tablespoon refined coconut oil
3 glazed ginger, chopped finely (Optional)
METHOD
*Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the cheesecake onto a serving plate or slicing from the cake pan.
*Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.
*Set aside while you prepare the nut base.
*Place crust ingredients into a food processor and blitz until it resembles coarse crumbs.
*Empty crust into a bowl. Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.
*Spoon the mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.
*Place in the fridge while you prepare the filling.
LEMON SOUR CREAM FILLING
1 1/4 cup raw cashews (soak 4-6 hours or overnight)
1 cup or 250ml plant based sour cream (if you are unable to find sour cream replace with plant based yoghurt)
6 tablespoons freshly squeezed lemon juice
1/4 cup light coloured rice syrup or agave (or sweetener you prefer)
2 good pinches of pink Himalayan salt
1/2 cup plus 2 tablespoons of refined coconut oil **SEE NOTE
METHOD
*Place all the ingredients except the coconut oil into a high powered blender. Blend on high 1 minute. Scrap down the side and re- blend . Do this a couple of times until the mixture is creamy, silky and smooth.
*Now add the coconut oil, blend on high again until throughly combined. Taste test for flavour. If you think it needs more salt or lemon juice or sweetening now is the time to add it. Keep in mind when it sets the flavour will intensify and become more concentrated.
*Pour the lemon filling into prepared crust. Gently tap side of cake tin to release any air bubbles.
*Place cheesecake in the fridge for a few hours or over night to set.
*Once cheesecake has set and firm it is ready to decorate.
NOTE: Refined coconut oil is a neutral tasting oil and preferred for this recipe as virgin coconut oil can over power other flavours.
DECORATE CHEESECAKE
STRAWBERRY SAUCE
1 cup fresh or frozen strawberries (blended)
2 heaped teaspoons of thickener (I used cornflour)
1 heaped teaspoon agar agar
1 tablespoon sweetener (raw sugar, agave, rice syrup)
1 cup or 250 mls fruit juice or filtered water
METHOD
*Place strawberry mixture once blended into a small pot and set aside.
*Into a small bowl add cornflour and agar agar, mix to combine.
*Add a little fruit juice or water at a time to form a thick paste. Now slowly add all the liquid and keep stirring. Add this to the blended strawberries.
*Stir through sweetener.
*Place the sauce pot on a medium heat and bring to a simmer, keep stirring to prevent sauce going lumpy or catching on the bottom of the pot.
*Simmer for a couple of minutes, remove from heat and cool.
*Once cool put into a squeeze bottle
*Remove cheesecake from the fridge once firm. Drizzle strawberry sauce and make your own pattern.
*I also drizzled some melted carob
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