Raw Lemon "Cheesecake" Sucsess!!!!

happy holidays...they are upon us!!! i just had this conversation with my husband today.....i have lived in a few distinct places....southern california, oregon (the northwest) and now alaska.....in southern california their is really no seasons...it's hot, or reeaalllly hot......in the pacific northwest, there's just a lot of rain....and tons of people with lots of waiting in traffic (that is what i recall most)...here there's distinct seasons...yes, spring and fall will pass you by if you blink...but the summer and winter.....how dramatic in their personalities...with the winter it is all about crafts, reading a good book, enjoying a good conversation by the fire, sipping tea....indoor projects like cleaning and my most favorite thing...baking or cooking...and with the holidays, all the lights.....lighting up the darkness that is ever present here.......

this thanksgiving i kinda went nuts with pies and cheesecakes....i made 5 of them....i didn't plan on doing that...but i found i just couldn't resist trying one more....i made two raw cheesecakes and two vegan pumpkin pies with fresh organic pumpkin (no cans for this girl), and i made a gf crust for a chevre cheesecake (i get fresh raw goat milk once a week and i've been making chevre "goat cheese") with it, it worked perfectly for a cheesecake....out of all the sweets...this recipe was my favorite. the tangy taste of lemons with sweetness of agave.......delish!!! you will need a high speed blender or a food processor.... you can definitely try with just a blender, i'd love to hear the results.

i got the recipe by combining several people's raw posts, i adapted it still to make it work with the ingredients and taste i have....


RAW Lemon "Cheesecake"
crust-
2c macadamia nuts
3/4c raisins soaked for several hours in cold water (wait till the raisins have soaked up some of the water and are mushy)
a pinch of salt
dried coconut flakes to put on the bottom of a cheesecake foam pie pan to keep the crust from sticking to the bottom...i mixed half the nuts and raisins in my vita-mix (it didn't like it, at all) then the other half, just a tad...then i spread the crust as best as i could on the bottom and stuck it in the freezer

filling-
3c of cashew nuts soaked for 2 hours in cold water
1c agave
1t of vanilla
3 fresh organic lemons (their rinds and juice) i saved one lemon's rind to sprinkle on top of the cheesecake
1c of melted coconut oil
.....mix all the ingredients in a food processor of vita-mix then slowly add 1 cup of melted coconut oil....pour  the batter in the prepared pan with crust, then put in freezer to let set.... let the cake harden but not freeze....i left the cheesecake in the freezer until a couple of hours before i wanted to eat it (let it defrost in the fridge)...this "cheesecake" is temperature sensitive because it's made with coconut oil, which thaws at room temp and melts under 72 degrees....so don't leave it out too long......enjoy plain of with a topping.....i thought the lemon would've gone great with raspberries, but i didn't try it....next time....since i have 3 beautiful lemons still ready to be used....



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