I love this Raw Meyer Lemon Cheesecake- it’s light, summery, and the Meyer lemon is just the right amount of tang. I have a Meyer lemon tree in my backyard and I do not know what I would do without it. I am a lemon freak (eat them everyday), but a Meyer lemon is a treat that I didn’t know existed until I moved to Southern California.
In case you don’t know, a Meyer lemon is a bit like a cross between an orange and a lemon. That is to say it’s a lot sweeter than a regular lemon, and a lot juicier. They are generally in season from December to March/April. If you can’t get your hands on Meyer Lemons, you can use regular lemons, but they won’t be as sweet.
The beautiful thing about a raw cheesecake is that its very, very easy to make. My Meyer Lemon Cheesecake is vegan and gluten-free. It’s also very low in sugar.
Crust Ingredients:
- 2 cups raw pecans, lightly toasted
- 1 cup pitted dates
- pinch of salt
- 1 cup shredded unsweetened coconut
- 2 tbsp coconut oil
Filling Ingredients:
- 3 cups of cashews (soaked for 6-8 hours)
- 2tsps Meyer lemon zest
- 1/2 cup lemon juice
- 1/2 cup maple syrup
- 1/2 cup culinary full fat coconut milk
- 1tbsp vanilla essence
- 2 tsp Agar Agar flakes (mixed into 1/4 cup of warm water)
Instructions:
- Place all the crust ingredients in a food processor, and pulse until the mixture resembles wet sand.
- Pour into a parchment lined (just the bottom), baking or pie dish. Press the mixture down firmly with the back of a spoon.
- Place the crust in the freezer for 1-2 hours.
- Meanwhile, place all the filling ingredients in a blender, and blend until smooth.
- Pour the filling onto the crust, and use a spatula to make sure it’s evenly covering the base.
- I sometimes like to decorate the top with a thin slice of pineapple, or a few very thin slices of Meyer lemon.
- Place your cheesecake back in the freezer for at least two hours.
- Remove your cheesecake one hour prior to serving.
