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!
Please visit my raw food blog and sign up to recieve updates on future yummy raw food recipes: http://beeskneeskitchen.wordpress.com/2010/04/11/strawberry-lemo...
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 8″ 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.