Raspberry And Lemon Cheesecake



For the base:

  • 180g medjool dates, pitted
  • 40g unsalted raw pistachios
  • 115g unsalted raw almonds

For the filling:

  • 1 lemon
  • 400g tin coconut milk, refrigerated
  • 310g unsalted raw cashews, soaked overnight, drained
  • 60ml coconut nectar, agave nectar or honey
  • 60ml coconut oil
  • seeds of 1 vanilla pod or 1 tsp vanilla extract
  • 185g raspberries

For the topping:

  • 2 tbsp pistachios,chopped
  • 2 tbsp edible rose petals


Blend the base ingredients until combined. Tip the mix into a 20cm loose-bottomed cake tin and press down firmly. Place in the freezer.

Zest the lemon and keep to one side; squeeze the juice into a blender. Scoop the solid cream from the top of the coconut milk tin (should be around 150g) and add to the blender with 2 tbsp of the milk. Add the filling ingredients, except the raspberries. Bled.

Set aside 60ml of the mixture. Stir 90g of the raspberries and half the lemon zest into the remaining mixture. Remove the base from the freezer and pour over half the mixture.

Blend the reserved 60ml of cheesecake mixture with the remaining raspberries until completely smooth. Add half this mixture, 1 tbsp at a time, to the top of the cheesecake, swirling with a chopstick to create a ripple  effect.

Pour over the remaining  plain mixture and smooth down. Add the remaining raspberry mixture, 1 tbsp at a time for a ripple effect. Gently shake tin to smooth.

Mix the chopped pistachios with the rose petals and scatter on top of the cake, sprinkling the remaining lemon zest over too. Freeze for at least 4 hours, or overnight.

Remove from the freezer 30 minutes before serving to thaw.


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