Recipe testing is one of those things that can either go really well or really sideways, depending on the day and the experiment. Haha 🙂 Regardless, I really enjoy playing around with food and trying out new things. Sometimes I test recipes out of necessity for work, to clean out the cupboards, or sometimes for health. This recipe was the result of trying to create a dessert that was allergen free and low inflammatory. This “cheesecake” is dairy free, refined sugar free, soy free, and gluten free. It is also insanely delicious and just a little bit is perfectly satisfying and indulgent! It isn’t a difficult recipe, but has a lot of elements and does require some planning. Make sure you have everything started and the cashews soaking the day before you actually want to eat this delicious dessert! I hope you enjoy it as much as I do. Happy baking!

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”Cheesecake” with Meyer Lemon Curd & Raspberries

  • Servings: 12
  • Difficulty: Medium
  • Print

Ingredients

Crust

  • Almond Flour                                        ¾ cup
  • Coconut Flour                                        1 tablespoon
  • Salt                                                            pinch
  • Flax Seed Meal                                       1 ½ tablespoons
  • Shredded Coconut, unsweetened       ¼ cup
  • Coconut Oil, melted                               ¼ cup

“Cheesecake” Filling

  • Raw Cashews                                         2 cups
  • Almond Coconut Milk                          as needed
  • Coconut Cream                                      ¾ cup
  • Vanilla                                                     1 teaspoon
  • Honey                                                      1 tablespoon

Meyer Lemon Curd

  • Meyer Lemon Juice                               ½ cup
  • Whole Eggs                                             2 each
  • Egg Yolks                                                 2 each
  • Honey                                                      3 tablespoons
  • Salt                                                           pinch
  • Coconut Oil                                            1/3 cup

Raspberry Topping

  • Fresh Raspberries, washed                1 container

Directions

To Make the Crust

  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine the almond flour, coconut flour, salt, flax seed meal, and unsweetened shredded coconut. Stir the ingredients together.
  3. In a small microwave container melt the coconut oil.
  4. Add the melted coconut oil to the bowl with the almond flour mixture. Using a fork stir everything together until just combined and resembling wet sand.
  5. Using your hand, gently press the crust mixture firmly and evenly into the bottom and sides of a pie pan.
  6. Bake the crust for 15 minutes or until golden brown.
  7. Remove from oven and place on a cooling rack to cool complete.
  8. Once the crust is cooled, cover and set aside for use the next day once the filling is ready.

To Make the Meyer Lemon Curd

  1. Begin by measuring out all your ingredients for the curd separately and setting them aside.
  2. Set up a double boiler next. Fill a small pot with water and bring to a gentle boil then reduce the heat slightly. Place a bowl on top of the pot of water. It should be a nice fit and sit well on top of the pot of water trapping the steam in without being too wobbly.
  3. Place the Meyer lemon juice, whole eggs, egg yolks, and honey into the bowl on top of the double boiler.
  4. As the mixture heats, it will begin to thicken and cook the eggs through. Whisk mixture constantly or you will end up with scrambled eggs. It should be done gently with constant stirring until it reaches 135 degrees F. Safety first!
  5. Turn off the pot of water and remove the bowl from the heat.
  6. Add the pinch of salt and coconut oil. Gently whisk the mixture together until the coconut oil is thoroughly incorporated and smooth.
  7. Place the bowl of lemon curd into the refrigerator to cool overnight.

To Make the Filling & Finish the “Cheesecake”

  1. Measure raw cashews into a container. Make sure there is a little bit of extra room for the cashews to expand as they soak. Cover the raw cashews with your favorite almond milk. I like to use Almond Breeze’s Almond Coconut Blend Original Unsweetened. Cover the container and place in the refrigerator. You can also use water if you’d prefer, but I recommend using the opportunity to impart extra flavor whenever possible!
  2. Soak the cashews overnight.
  3. The next day remove cashews from the refrigerator. Pour off the little extra almond milk that didn’t get soaked up.
  4. Combine coconut cream, vanilla, and honey with the soaked cashews. In a blender or food processor (or with an immersion blender) puree the cashews and coconut cream until completely smooth.
  5. Scrape down the sides and continue blending to make sure that the entire mixture is smooth.
  6. Next, pour the “cheesecake” filling into the cooled crust and smooth out evenly.
  7. Set “cheesecake” into refrigerator to chill for 1 hour.
  8. Once the “cheesecake” is slightly firm spread the lemon curd across the top and cover with fresh raspberries.
  9. Return the finished “cheesecake” to the refrigerator to finish setting for at least another hour.
  10. When thoroughly chilled and set, slice the “cheesecake” into pieces and enjoy!!!

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