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Cashew Lemon Cheesecake
I am grateful to Betsy Bragg and her Son, Tom Lindsley, and his two children, Jane and Ray for teaching me “Raw Cuisine”. Jane and Ray and I used to make Almond milk together, which is super fun for kids to make. Betsy Bragg runs “Optimal Health Solutions” and is personally responsible for teaching hundreds of people how to have a healthy Raw Life style “I am Cherished” Cashew Lemon Cheesecake is a recipe she generously shared with me. You will need to make Almond milk first. So soak the nuts and dates a day ahead in purified water. I use a cup and 1/2 of Raw Almonds soaked in purified water – fill up to the top then put the lid on the 24 oz Ball jar. Soak the Cashews at the same time in the same manner. Also 7, pitted Dates, soaked in purified water. I use a 12 oz. jar for the dates and fill it with purified water to the top and cover.
TIP: Always use Organic for Raw recipes!
Almond Milk: I have a streamlined recipe here and I also have included a link to another site for a more elaborate description of how to make fresh almond milk.
First, Drain off the water from the soaked almonds, (it is bitter), rinse and then place the soaked Almonds in the high-speed blender with the date water and the pitted dates. The dates sweeten the milk. Then add purified water to the top measurement on the blender and blend. Do the next step over a large mixing bowl. Using a nut bag or cheesecloth pour the mixture into the bag letting the liquid drain in to the large bowl and begin to gently squeeze the nut bag till all the milk has been released into the mixing bowl. Then pour into a large mouth pitcher and then into a clean ball jars to store it. It last 2-3 days in the refrigerator.
“I am Cherished” Cashew Lemon Cheesecake “I am Grateful”
Makes 9 ½ inch cheesecake
Crust
- 2 cups Raw almonds
- ¼ teaspoon of vanilla
- ¼ teaspoon salt
- A heaping ¼ cup chopped dates
Filling
- 3 cups Raw soaked cashews
- 1 ½ cups almond milk
- 1 cup lemon juice
- ¾ cup agave nectar (I actually use Turbinado Raw Sugar instead otherwise the cheesecake is very soupy)
- 1 teaspoon vanilla
- 2 pinches salt
- 3 tablespoons lecithin (I used a liquid brand )
- ¾ cup raw unscented coconut butter
Garnish
- Top with lemon zest/slices or fruit of your choice
To Make the Crust
In the bowl of a food processor fitted with the “S” blade, process almonds, vanilla and salt until finely crumbled. Continue processing while adding small amounts of the dates until crust sticks together. Press crust onto bottom of greased (with raw unscented coconut oil) 9½ inch spring form pan.
To Make the Filling
Here you will need a high-speed blender:
Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter and blend until well incorporated. Pour into the spring form pan with prepared crust and set in fridge/freezer (about an hour) until firm.
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