Thursday, July 26, 2012

Lemon Ginger Raspberry Cheesecake

It's been a while since I have posted anything as I have been consumed by my graduate courses. However, I have a nice little break and have been playing in the kitchen creating new yumminess!

Here is one of my recent favorites:

Lemon Ginger Cheesecake (Recipe by Heather Pace


1 cup walnuts
2/3 cup pitted, packed dates


Grind both ingredients together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into your pans of choice. Set aside.


2 cups cashews
3/4 cup lemon juice
1/2 cup pure maple syrup*
4 teaspoons packed, minced ginger
2 teaspoons lemon zest
Pinch of himalayan salt
6 tablespoons melted coconut oil

*Note: Maple syrup is not a raw product although used in many “raw” recipes. You can easily substitute it with coconut nectar or any other raw liquid sweetener of your choice. Of course it won’t be the same, but it will still be yummy as can be!


In a blender, combine all but the oil until completely smooth and creamy. Add the oil and blend again briefly, to incorporate. Pour the mixture over the crust. Chill in the fridge or freezer until firm.

 ***For my own twist I added a raspberry topping, which I poured on after the filling set in the freezer (approx an hour).


Blend frozen raspberries and raw honey in a high speed blender (measure to taste). Let sit to liquify further. Blend a bit more and then spread on top of cheesecake. Set in Freezer.