Lemon and Lime Cheesecake
During a recent trip to Perth, I had the good fortune to meet Cat Cannizzaro, one of Australia’s leading raw food gourmet chefs. Cat is renowned for her WildRaw handcrafted chocolate. This cheesecake blew me away and Cat has kindly shared her recipe. You'll need to start this recipe the day before.
Recipe contains: Nuts
- 440 g cashews
- Coconut oil, for greasing
- 210 ml lemon juice
- 210 ml lime juice
- 1 teaspoon natural vanilla powder
- ½ teaspoon sea salt
- 350 g honey
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 270 ml coconut oil, melted
- Zest of 2 limes, to garnish
- Lime segments, to garnish
- Violets, to garnish (optional)
- 160 g almonds (activated if possible)
- 90 g desiccated coconut
- 6 medjool dates, pitted
- Pinch of sea salt or Himalayan salt
- ½ teaspoon natural vanilla powder
Soak the cashews overnight and then give them a good rinse the next morning.
Grease the base and sides of a 20 cm springform cake tin with coconut oil and line with baking paper.
To make the base, process the almonds and coconut in a food processor until broken up to a nice crumble. Add the dates and pulse until the mixture just comes together. If you over-process, the mixture will become oily. Press the mixture firmly and evenly into the base of the springform tin. Refrigerate for at least 1 hour, or until firm.
Process the cashews, lemon and lime juice, vanilla and salt in a food processor until thick and hard to mix. Give it a stir using a plastic spatula, then add the honey and pulse to combine.
Add the lemon and lime zest and pulse again to combine. Pour in the coconut oil and process until smooth and creamy. Pour the mixture onto the base and remove air bubbles by tapping the tin on the table.
Place in the freezer for 2–4 hours, or until firm.
Remove the cheesecake from the tin while frozen and transfer to a serving platter. Place in the fridge to defrost for about 2 hours. When you are ready to serve, decorate with the lime zest, lime segments and violets.