Raw Lime Cheesecake

raw-lime-cheesecake

As you may have noticed, I am in dessert creation mode at the moment, in a BIG way (hello Raw Chocolate Cookie Dough Bars!!!). It's been both a huge amount of fun and a big challenge at the same time - and part of the challenge is deciding which recipes go in to BecomingSweet and which I bring to you here on the blog. I made three raw "cheesecakes" over the last few days - and decided that my Raw Lime Cheesecake had to go on the blog as the other two felt like a better fit for the book, and this recipe had been specifically requested over on my facebook page, so it made sense to share it sooner.

I have to admit that lime isn't usually my first choice when it comes to dessert flavouring (in fact this might be my first lime dessert) but it more than stands up against some of my other fruit flavoured dishes, like my  Raw Strawberry, Lemon & Macadamia Cheesecake and my Raw Lemon Tart. It's really refreshing, with a slightly tart edge - and it's got me thinking about what else I might be able to sneak lime in to :)

As you'll see below, this cheesecake isn't really a cheesecake at all, but follows the traditional format quite closely - and it a blessing for those of us who can't handle dairy. I keep mine in the freezer, which is nice on a day like today (about 32C or just under 90F!) though you might want to let it thaw a little before cutting. You can also keep in the fridge, but the top layer will be somewhat softer.

I made these with 4 smaller size spring form pans (about 11cm diameter), however you can use one larger pan (around 25cm). Don't stress if you don't have exactly the right size - the layers will just be a bit thinner or thicker.

Hope you enjoy my latest raw dessert creation.

Ness xo

raw-lime-cheesecake

Raw Lime Cheesecake

Serves 8 - 12

Ingredients

Crust

  • 1 cup raw macadamias,
  • 12 medjool dates, seeds removed
  • 1/2 teaspoon sea salt

Lime Layer

  • 2  cup raw macadamia nuts, soaked minimum 4 hours
  • 1/2 cup maple syrup
  • 1/2 cup fresh lime juice
  • 2 tablespoons lime zest
  • 1/2 cup water

Method

Process the crust ingredients in your food processor or high speed blender until the nuts and dates are crushed and the mixture holds together. Scoop out crust mixture and press firmly into four small (11cm) spring form pans or one  larger spring form pan (around 25cm) and smooth out with the back of a spoon.

Add lime layer ingredients to a blender and blend for a few minutes until the mixture is nice and smooth. Pour over crust and place in freezer to set for a minimum 4 hours (overnight is best).

When ready to serve, take out of the freezer at least 20 minutes before serving.


vanessa-vickery-bio

Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on FacebookInstagramTwitter & Pinterest.

 

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