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Cherry Lemon Zebra Cheesecake

Velvety, lush, pure indulgence, describes this no bake dessert. You are going to love this cherry lemon zebra cheesecake. Make the base with crushed nuts, combined with dates and a hint of coconut contrasting the beautiful silkiness of the filling.The tangy freshness of lemon and the mellow sweetness of cherry compliment each other. 
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Prep Time 28 minutes
Servings 12 people

Equipment

  • 1 food processor
  • 1 high powered blender or thermo mix
  • 1 loose fit springform cake pan 24-26cm or 9-10 inches in width.
  • baking paper

Ingredients
  

**** PRE-SOAK RAW CASHEW NUTS BEFORE MAKING THIS RECIPE. AMOUNT IS IN THE FILLING SECTION. THE NUTS NEED TO BE SOAKED FOR AT LEAST 4-6 HOURS OR OVERNIGHT.**** I USUALLY SOAK A FEW CUPS AT A TIME AND STORE THEM IN THE FREEZER.

FRUITY NUT BASE

  • 85g or 1/2 cup brazil nuts
  • 30g or 1/4 cup macadamia nuts
  • 35g or 1/3 cup plus 1 Tbsp desiccated coconut
  • 40g or 1/4 cup dried cranberries
  • 35g or 2 large medjool dates (deseed and break into small pieces)
  • 2 tbsp (refined) coconut oil
  • 1 tbsp cherry juice or filtered water
  • 1 small pinch of salt

LEMON FILLING

  • 3 cups cashews previously soaked. The nuts expand while soaking so you will end up with more than 3 cups use all the nuts.
  • 2 cups 500ml plant based sour cream, (If you are unable to find sour cream replace with plant based yoghurt, such as almond, cashew, soy or coconut)
  • 7 tbsp fresh lemon juice
  • 1/2 cup plus 2 tbsp light coloured agave or rice syrup (or sweetener you prefer) Choose light coloured sweetener to keep the filling white in colour.
  • 2-3 good pinches of pink Himalayan sea salt
  • 1 cup plus 2 tbsp refined coconut oil

CHERRY FILLING

  • 1 quantity lemon filling
  • 10 cherries (deseeded and stems removed) You can use fresh cherries or bottled Maraschino cherries

Instructions
 

METHOD FOR BASE

  • *Prepare springform pan by covering the bottom plate with baking paper. Lightly brush the covered plate and sides of cake pan with coconut oil, set aside.
    *Place nuts in a food processor and pulse to form a coarse crumb.
    *Empty processed nuts into a mixing bowl
    *Add coconut, cranberries and dates to the food processor. Pulse to form a fine crumb then add to the nuts.
    *Measure out coconut oil and cherry juice or filtered water, add to the nut mixture. Stir to combine.
    *Add the base mixture to the prepared cake pan, press evenly using a spatula or back of a spoon to smooth down the crust. Set aside in the fridge while making the filling.

METHOD FOR FILLING

  • *After cashews have finished soaking give them a good rinse and drain off any water. Add nuts to the thermo-mix or blender along with sour cream, lemon juice, agave and salt. Blend on high 30 seconds. Scrap down the sides and re-blend. Do this a couple of times or until mixture is completely silky smooth and creamy.
    *Now add the coconut oil, blend on high again until throughly combined. Taste test for flavour. If you think it needs more salt or lemon or sweetening now is the time to add it.
    *Divide the filling mixture into two equal quantities.
    *Pour 1/2 into a bowl and set aside.
    *Take the other 1/2 quantity and add it back into the thermo mix or blender to make the cherry flavour.

METHOD FOR CHERRY FILLING

  • *Pour 1 quantity lemon filling into the thermo-mix.
    *Add cherries, blend until completely smooth and creamy.
    *Pour into a bowl.

ASSEMBLY

  • *Remove the fruit nut base from the fridge and place it in front of you.
    *Place the two bowls with the lemon and cherry fillings next to you.
    *Use a 1/4 cup measure one for each bowl.
    *Start with 1/4 cup lemon filling and pour it in the centre of the base crust.
    *Next take a 1/4 of the cherry filling and pour it into the centre of the lemon filling.
    *Alternate the batter filling colours a 1/4 cup at a time pouring into the centre of the previous one until both filling batters are finished.
    *DO NOT TAP THE PAN THROUGH THE PROCESS, LET GRAVITY DO ALL THE WORK.
    *When all the filling has been used, gently place the cheesecake in the fridge for 6-8 hours or overnight to set and firm up.
    *Remove from fridge, cheesecake should be nice and firm. Decorate and place on a serving plate. Keep in the fridge until ready to serve.
    *The cheesecake is best served straight from the refrigerator as it will be easier to cut.
    *When it is time to cut 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 cheesecake can be rich cut into small slices.
    *It will keep up to 5 days in the fridge and 3 months in the freezer.