Lemon drizzle cheesecake
- 30min
- 8
- 554 kcal
- Easy
- Vegan
- Paleo , Gluten free , Dairy free
- Nuts
Per 105 g contains
of an adult's recommended intake.
Typical energy values per 100g: 2194kj/528kcal
A little something to make you excited to finish your dinner
My go-to, deliciously refreshing gluten-free and dairy-free, raw, vegan cheesecake is loved by everyone! And if you think that's a mouthful, just wait until you get a taste.
At face value, this recipe may seem very high in fat but that's down to the variety of nuts that make up the cheesecake. Nuts are packed with healthy fats which can help towards a healthy heart and lowering blood pressure.
Ingredients
- Pecans100g 3.5ozNuts
- Walnuts120g 4.2ozNuts
- Pitted dates200g 7oz
- Coconut oil28g 1oz
- Vanilla extract4g 0.15oz
- Lemon juice30ml 1oz
- Agave nectar100ml 3.5oz
- Coconut milk15g 0.5oz
- Cashews200g 7ozNuts
- Turmeric4g 0.1oz
- Lemon juice14g 0.5oz
- Coconut milk28g 1oz
- Agave nectar30ml 1oz
- Grated lemon rind14g 0.5oz
- Flaked almonds50g 2ozNuts
Cooking Method
- Line a round cake tin with cling film, going over the edges (so that you can remove cheesecake easily).
- Place the walnuts, pecans and dates into a food processor and blitz on a medium setting for 5 minutes.
- Empty the base ingredients into the cake pan and press down, so that there is an equal layer of base of around 75mm. Set aside.
- Pour all of the topping ingredients into a blender and blend until completely smooth and creamy.
- Pour the topping mixture into the cake tin on top of the base, and smooth out with a spatula or butter knife.
- Make the drizzle by whisking or blending ingredients together.
- Use a teaspoon and drizzle the yellow lemony sauce over the cheesecake.
- Sprinkle the grated lemon and flaked almonds over the top to garnish.
- Place in the freezer for 30 minutes.
- Remove from freezer and gently remove the cheesecake from the pan by carefully lifting the cling film. Serve straightaway.
Nutritional Information
| Typical Values | per 100g | per 105g serving |
|---|---|---|
| Energy | 528 kcal 2194 kj | 554 kcal 2303 kj |
| Fat of which saturates | 37.4 g 8 g | 39 g 8.4 g |
| Carbohydrate of which sugars | 33.8 g 29.1 g | 36 g 30.5 g |
| Fibre | 5.4 g | 5.7 g |
| Protein | 11.1 g | 11.7 g |
| Salt | 0 g | 0 g |
Lemons
Lemons are soothing, cleansing and packed full of vitamin C, meaning they're great for your immune system.
Almonds
Almonds are also great for the immune system and can help to repair the damage done to the body by stress. They are also nutrient-rich (vitamins E and B) and can be a good base for dairy-free desserts.
Cashews
Cashews are good for making creamy dairy-free desserts. They are also healthy for your heart and help to support a healthy blood pressure.
Coconut milk
Another staple for dairy-free desserts, coconut milk is good for lowering cholesterol and blood pressure to improve your heart health.
Dates
Dates are a great source of energy, are packed full of fibre and contain plenty of iron and calcium.
My daughter for several decades has suffered from multiple allergies and intolerences. She hassevere ones such as nut and cats. she is intolerant to all fresh fruit and vegetables( can eat cooked-...
tina08276
Disclaimer: This article is for information only and should not be used for the diagnosis or treatment of medical conditions. Egton Medical Information Systems Limited has used all reasonable care in compiling the information but make no warranty as to its accuracy. Consult a doctor or other health care professional for diagnosis and treatment of medical conditions. For details see our conditions.