Lemon & Lime Cheeze Cake

A dessert free from gluten and dairy made with you in mind.

Enjoy a sweet and nutty crust filled with a luscious lemon and lime filling that is both creamy and velvety smooth in texture.

Prep Time 40

chill 10

Servings 16 slices

620g or 4 cups raw soaked cashews
100g or 1/2 cup coconut yoghurt
105ml or 1/2 cup plant based cream
220g 1 1/2 cups approximately vegan cream cheese (check what you have available in the super market or health store where you live
1/2 cup plus 1 tbsp agave (or preferred liquid sweetener)
8 tbsp fresh lemon juice
2 tbsp fresh lime juice
1/4 tsp pink salt
2 tbsp lecithin (acts as a natural emulsifer that binds with fats in this case nuts to create a creamy consistency)
3/4 cup refined coconut oil

Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.
Set aside while you prepare the nut base.
In a food processor, combine the hazenuts, whole almonds, pitted dates and pinch of salt. Process until it forms coarse crumbs, then remove to a large mixing bowl.
To the nut base mixture, add almond meal, desicated coconut, sweetener and coconut oil.
Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.
Spoon the crust mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.
Place in the fridge while you prepare the filling.

Place cashews in a high powered blender or thermomix and blend until broken down. (To achieve a silky smooth filling you need to use a powerful blender).
Add coconut yoghurt, cream, cream cheese, agave, lemon and lime juice, salt, lecithin and coconut oil.
Blend until the filling is silky smooth. You may need to stop a couple of times and scrape down the sides and blend again. You are looking for a creamy smooth consistency.
Remove the prepared crust from the refridgerator.
Pour the lemon lime filling on top of the crust, spread evenly. Gently tap the pan on the bench to remove any air bubbles.
Place in the fridge and leave for at least 8-10 hours or over night.
Or chill in the freezer 4-6 hours or until completely set then remove to the fridge.

To remove the cheesecake from the tin, use an offset spatula or knife to gently ease the paper from the sides of the pan, all the way round. Now release the spring clip and lift the outer ring off. Peel away the paper from the edges. Using the very edges of the paper under the cheesecake, lift all the way around to release it from the pan base. Slide a large flat spatula or similar between the paper and cheesecake base and release it all the way across. Slide the cheesecake off the paper onto your serving plate.
Prepare fruit sauce to decorate cheesecake

Place blue berries in a small pot and cover with water, sweetener and lemon juice.
Bring to a gentle boil for 2 minutes, strain berries and save the juice.
Place the juice back in the pot and reheat until just simmering.
Mix the cornflour with a little water to form a paste.
Add the paste to the juice and stir in quickly so no lumps form. Once sauce starts to thicken removed from heat.
Once the sauce is cooled it is ready to use.

The cake is best served straight from the refrigerator as it will be easier to cut.
When it is time to cut the cake have a long bladed chef knife on hand. Run the blade of the knife through hot water and wipe with a clean towel. Make your cuts cleaning the knife after each cut. The mousse cake can be rich cut into small slices.

I have given you a recipe for the blue berry sauce. Just follow the same idea to make any fruit sauce you desire to decorate the cheesecake.