Gina Sakic

RAW LEMON, CHIA AND GINGER CASHEW CHEESECAKE

Crust:

  • 1.5 cups raw almonds
  • 5 soft medjool dates, pitted
  • 3 tbsp coconut oil, softened
  • 1 tbs raw honey
  • 2 tbsp chia seeds

Filling:

  • 2.5 cup raw cashews, pre-soaked for 6 hr and strained
  • 12 tbsp fresh lemon juice (I used meyer lemons)
  • zest of 2 lemons
  • 3-5 tbsp honey
  • 6 tbsp coconut oil, liquefied
  • 30 ml of freshly juiced ginger or 2 tsp ground ginger (spice)
  • seeds from 2 vanilla beans
  • 1/2 tsp turmeric (spice)
  • 3 tbsp chia seeds

Optional Toppings:

  • Some of the crust mixture for making balls. A few slices of lemon, a bit of chia seeds for sprinkling.

INSTRUCTIONS

  1. Process all crust ingredients in a food processor until a sticky crumble is formed. Remove a bit of the mixture and form into a few little balls with your hands, set aside. Transfer the rest of the crust mixture into a 20cm springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
  2. Blend all filling ingredients, except chia seeds, in a power blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don't over-blend -- you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top (I let mine be a bit rustic). Top with a few slices of lemon, the balls, and sprinkle with chia.
  3. Freeze for 5 hours or overnight. Decorate with rosemary sprig before serving. I recommend allowing the cake to thaw out a bit prior to serving for a softer consistency. Keep leftovers frozen. Enjoy!