• Strawberry Lemon Cheezecake

    by  • June 7, 2013 • recipes, snacks, sweets • 0 Comments

    I don’t know about you, but I love a good dessert & let me tell you … this is a good one!  This cheezecake is so full of flavor … berrries, lemon, rosemary … ahhhh.  It’s gonna RAWK your world!

    Strawberry Lemon Cheezecake – serves 12-16

    crust:

    1 cup almonds

    1 cup walnuts

    3 Tbs fresh rosemary

    1 cup dates

    2 Tbs agave or honey

    1⁄4 tsp sea salt

    1/4 cup shredded coconut

    Cheezecake Part:
    3 cups cashews, soaked 1-2 hours

    zest from 1 lemon

    juice from 1 lemon

    3/4-1 cup coconut oil

    1⁄2 cup coconut nectar or agave

    1⁄4 tsp sea salt

    1 vanilla bean scraped

    1/2 cup water or more as needed

    Berry Mix:

    1 cup strawberries

    1 Tbs coconut nectar

    2 Tbs coconut oil

    Crust:  Blend all ingredients except for the shredded coconut together in the food processor until everything clumps together. Sprinkle shredded coconut over the bottom of your spring form pan (9 inch).  Now sprinkle your crust mix on top of the shredded coconut and then press into the bottom of the pan to form your crust.  Set aside.

    Cheezecake part: Blend all ingredients together in a high speed blender until smooth & creamy. Pour mixture into springform pan & set aside.

    Berry Mix & Final Touches:  Blend ingredients together in the high speed blender & then place 10-12 dollops of mixture onto cheesecake.  Drag a knife through the berry dollops to create a pretty pattern.  Garnish with sliced strawberries & a sprig of rosemary.  Place cheezecake in freezer for 1-2 hours to set & then store in fridge. Cut & serve.

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