Tuesday, June 15, 2010

Raw Strawberry Lemon Cheesecake - GF

This recipe is raw, gluten free, dairy free....basically is sounds like a recipe that can't be good, but you would be wrong. It is amazing! My cousin that is lactose intolerant and doesn't eat healthy at all, absolutely LOVED it.

Gluten Free Strawberry Lemon Cheesecake

Graham Cracker Crust:
  • 1 c Almond meal
  • 1/2 c Dates
  • 1 tbls Agave Nectar
  • 1 tbls Filtered Water
  • Pinch of Celtic Sea Salt
1. To make the crust, process the dates in a food processor until they form one ball.
2. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending.
3. Press in the bottom of an 8″ spring form pan (I happened to have access to this lovely heart shaped 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
  • 1/2 c Lemon juice
  • 1/4 c Coconut Oil, melted
  • 1/4 c Agave Nectar
  • 2 tbls Filtered Water
  • 1 tbls Lemon zest
  • Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder
1. Add all the ingredients in a blender and blend until completely smooth.
2. Pour the filling over the crust and smooth out with a spatula.

Strawberry Topping
  • 1 c Strawberries, chopped
  • 1 tsp Agave Nectar
1. Blend the strawberries and agave in a blender, very briefly. You want to have a chunky consistency with small pieces of strawberries.
2. Spoon over the top of the Lemon Cream Cheese Filling. Let set in the fridge overnight (or freeze for about and hour and a half).
2. To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Makes 1-8″ Cheesecake

Thanks to Cybele Pascal for creating her Allergy Free Friday and Brittany at Real Sustenance for April in the Raw; events for sharing awesome recipes! I have recently discovered these sharing events and I love seeing the recipes and discovering new blogs.

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