This is inspired by the book raw food real world. They have a recipe for a sour cherry tart, I used the portion of the recipe for the almond cream for the cheescake layer, omitted the almond extract and added lemon zest. This gives a lemon cheesecake flavor. You can use any recipe for your favorite pie crust, I used the simplest one since the cheescake is the star. Add any fruit you like. Or omit the fruit altogether for a light lemon cheescake. You can create beautiful fruit purees with agave nectar, I suggest adding a teaspoon or two of psylluim husks to create body or it gets runny. Please enjoy sorry no pictures it was beautiful but we ate it before we remembered the photo.
1 cup raw almonds finely ground
1 teaspoon alchol free vanilla
1/4 cup agave nectar
1 tablespoon raw coconut butter
1 teaspoon cinnamon
1 cup raw cashews soaked 2 hours
1 cup young coconut meat
2/3 cup agave nectar
1/4-1/2 cup water or cocount water
6 tablespoon raw coconut butter
2 teaspoon vanilla
zest of 1 lemon
pinch of sea salt(optional)
handful of blueberries
1-2 handfuls thinly sleced strawberries
alittle agave nector to drizzle
To prepare crust.
Combine all ingredients listed under Crust in food processor until well blended. Push into bottom of a pie tin, or 8inch square.
To prepare cheescake
Add all in listed under cheescake in highspeed blender, blend until smooth and creamy. Pour over the top of the crust. Chill for about and hour to set.
To prepare top
Arrange fruit in a pleasant pattern on top, drizzle lightly with agave. may be pretty to add alittle shredded coconut on top