Lemon Cheesecake

Makes one 6-inch cake

 

Crust:

 

1/4 cup finely shredded coconut

1/2 cup organic gluten-free rolled oats, or quinoa flakes

1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well)

1/8 tsp sea salt

 

 

Filling:

 

1 cup full-fat coconut cream

3/4 cup cooked chickpeas

1/4 cup maple syrup

2 Tbsp lemon zest

1/4 cup lemon juice

1 tsp pure vanilla extract

1/8 tsp sea salt (or to taste

1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid

 

 

Curd Topping:

 

1/2 cup fresh lemon juice

1 Tbsp filtered water

1/2 Tbsp organic lemon zest

3 Tbsp maple syrup

2 Tbsp cornstarch

pinch of sea salt

pinch turmeric (optional, for colour)

1 Tbsp full-fat coconut milk

1/2 tsp pure vanilla extract

1 1/2 Tbsp coconut oil

 

 

Instructions:

Grease a 6-inch spring form pan and place parchment paper on the bottom.

To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

In the meantime, put all the ingredients for the filling in a food processor or high-speed blender and mix until smooth.

After pouring the filling over the prepared crust, freeze the cheesecake for at least 30 minutes, or until the top begins to set. You can prepare the filling after the top has solidified.

 

In a saucepan, combine the lemon juice, water, zest, maple syrup, cornstarch, sea salt, and coconut milk; simmer over medium heat, just until the mixture thickens, to produce the curd topping.  Take off the heat and mix in the coconut oil and vanilla.

Transfer the filling to the freezer, cover it with the lemon curd, and let it set for approximately 4 hours. If you have time, you can refrigerate it overnight.

 

Take out of the freezer, de-mould, and savour!  Cake leftovers should be refrigerated.

 

 

I use full-fat coconut milk from Thai Kitchen.  Just make sure the brand you're using is thick at least two-thirds of the can should be thick if you're using a different one.

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