Raw Vegan Lemon Cheesecake With Candied Lemon Peel
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9 inch spring release circular cake tin
High quality food processor
250g medjool dates, pitted and soaked in hot water for 5 minutes.
1 1/2 cups of pecans
1 3/4 cups of raw cashews, these need to be soaked in mineral water for around 2 hours or overnight
3/4 cup of full fat coconut milk
1/3 cup of raw virgin coconut oil, melted
1/2 cup of maple syrup
1 large unwaxed lemon – we want to zest the lemon first (using a grater gently grate the peel making sure not to grate the pith) then we want the juice of the whole lemon as well.
Candied lemon peel:
1 unwaxed lemon
1/2 cup of coconut sugar
1/2 cup of water (plus more for boiling)
To start, melt a teaspoon of coconut oil and brush the insides of the cake tin – this will make removal later on much easier.
Place the pecans into a high quality food processor and mix until a fine crumb has formed. Once the dates have soaked for 5 minutes add them to the pecan crumb leaving the leftover date water to one side. Whizz the mixture for about 4-5 minutes or until you reach a smooth consistency. If the mixture seems a little stiff then add some date water tsp at a time, if the mixture appears too runny then add some more pecans to firm up.
Place the mixture into the base of your cake tin and smooth out all the way to the sides and place in the freezer while you make a start on the ‘cheese’ layer.
Clean out the food processor and strain the soaked cashews. Add in all of your cheese filling ingredients making sure to retain HALF of the lemon zest as you will need this for garnish. Whizz away for about 5 minutes, again until you have reached a runny, smooth consistency. Remove the cake tin from the freezer and pour in the cheese layer giving it a wobble to smooth the surface and place back in the freezer for at least 2 hours to fully set.
Candied lemon peel:
Start by slicing your lemon into rings (about 2cm thick), then cut each ring in half and remove the pulp from the inside so you are left with strips of lemon peel. Place peel into a small saucepan and submerse in water – bring to the boil. Once boiling, strain the lemon peel then repeat this process 4 times in order to remove the acidity and bitterness.
After your final boil/strain, leave the peel to one side and place 1/2 cup of coconut sugar and 1/2 cup of water into the saucepan, dissolve and bring to the boil. Add the lemon peel and reduce to a very low simmer for about 5 minutes making sure to stir regularly and check the sugar syrup isn’t burning. Remove the peel and scatter onto a plate making sure they are spaced evenly and not touching, then allow to cool.
Once the cheesecake has set, carefully run a knife around the inside of the casing in order to release the cake. Open the spring and remove the case, then slide cake onto a serving plate. Garnish with left over lemon zest and candied lemon peel – Voila!
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