If you loved lemon cream as a child, this raw cheesecake will take you straight back. Raspberry, lemon and vanilla come together in a dense, creamy filling on a base of almonds and dates: a timeless classic that will soon become a fixture at the end of your meals.
Raw lemon and raspberry cheesecake on an almond-date base
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Ingredients
Base
- 3 cups almonds
- 1 cup pitted medjool dates
- 1/2 cup shredded coconut
- 1 pinch Celtic salt (about 1 tablespoon - 15 ml - of seawater)
- 2 tablespoons liquid coconut oil
Lemon and raspberry filling
- 3 and a half cups cashews
- 1 level cup lemon juice
- 2/3 cup honey, coconut nectar or date paste
- 1/2 cup liquid coconut oil
- 2 teaspoons powdered vanilla
- The zest of 2 lemons
- 1 punnet raspberries (fresh or frozen)
- 1 pinch Celtic salt
To finish
- A few fresh raspberries
- A little of the almond-date mixture from the base, set aside
Method
- For the base, blend the almonds and the salt in a food processor until finely chopped.
- Add the dates, the coconut oil and the shredded coconut, then blend well. Set aside two tablespoons of this mixture for the final decoration.
- Press the rest of the base firmly into the bottom of a lined springform tin, then put it in the freezer while you make the filling.
- Blend all the filling ingredients in the food processor until perfectly smooth.
- Pour the filling over the base and freeze for about 2 hours, until the centre feels firm to the touch.
- Once set, let the cake come back to room temperature for 30 minutes before cutting it into 8 to 10 slices. Decorate with fresh raspberries and the reserved mixture.
Tip
Any slices left over? They keep perfectly in the freezer, wrapped one by one, for a raw dessert ready in thirty minutes whenever the mood strikes. For a clean cut, dip the knife blade in hot water and wipe it between each slice.
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FAQ: your questions about the raw lemon and raspberry cheesecake
How do you thaw a raw cake without ruining it?
Take it out of the freezer and leave it in the fridge, never straight to room temperature: going abruptly from cold to warm brings beads of water to the surface and soaks the base. Allow thirty minutes at room temperature for a cake already thawed in the fridge, and a night in the fridge for one straight out of the freezer.
How thick should the base of a raw cheesecake be?
Around one centimetre, pressed firmly into the bottom of the tin with the back of a spoon or the base of a glass. Any thinner and it breaks when you cut; any thicker and it overwhelms the filling. What matters most is evenness: a base packed uniformly cuts cleanly and does not crumble.
How do you use a springform tin?
Place the base disc upside down, smooth side up, before closing the ring: the rim disappears and the cake slides off on its own when you serve. Line the bottom with baking paper trapped between disc and ring, which is enough for a raw dessert. Only open the clasp once the cake is properly firm.
What are the tricks for turning a cake out easily?
For a raw cake, it all comes down to the cold: an extra hour in the freezer makes turning out effortless. Run a thin blade around the wall before opening the ring, and slide the cake onto its serving plate with a large spatula rather than lifting it.
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