Paleo, Raw, Anti-Inflammatory Lemon Cheesecake

I came across a recipe that someone had posted to facebook the other day that looked too good not to try; a no bake lemon tart (vegan gluten free monster).  I am lucky enough to have tonnes of beautiful, organic, homegrown lemons from my Mum at the moment and this was a perfect way to use them up!  I’ve made a few tweaks to mine, but recipe homage goes to the vegan gluten free monster.

lemon cheesecake

The anti-inflammatory properties of the cheesecake come from the addition of turmeric.  Don’t freak out, it won’t taste like a curry, I promise.  Turmeric is awesome stuff.  Not only does it turn things the most delicious golden shade (including your hands, you’ve been warned), but it is also outstandingly beneficial for you.  There are studies that indicate it helps protect against cancer, Alzheimer’s, heart disease, helps with diabetes and lessens the effect of colds and flus.  However anything we can do to lessen the incidence of inflammation in the body is a good thing.  A lot of people believe that inflammation in the body is the cause of disease.  Hey, if the way to protect against that is a beautiful, fresh, varied diet, I’m in!

If you have the time and inclination you can soak the almonds and cashews overnight in some filtered water to soften and activate them.  I’m not organized enough to do this, but if you are, more power to you.

This is scrummy, but rich, pace yourself.

BASE

1 ½ Cups of almonds

4 medjool dates

4 Tablespoons of melted coconut oil

FILLING

1 ¾ Cups of cashews

6 medjool dates

½ Cup of fresh lemon juice (this was 4 lemons for me)

Zest from 2 lemons (please, please, please make sure your lemons are spray free)

1 Cup of melted coconut oil

1 Cup of tepid water

1 Tablespoon of ground turmeric

1 pinch of Himalayan salt

DIRECTIONS

For the base, put the almonds (well drained if you’ve soaked them) into the bowl of your food processor fitted with an ‘S’ blade along with the dates (make sure they’re pitted!) and coconut oil and blitz until combined and smooth-ish.

Press into the base of a springform cake pan lined with baking paper.  Put into the freezer to set while you make the filling.

For the filling, give your food processor bowl a quick wipe out and then put all the ingredients in and blitz till mixed to a smooth creamy consistency.

Take the base out of the freezer.  Pour the filling over, shake gently to distribute evenly and then place in the fridge to set.  Vegan gluten free monster said they put theirs in the freezer for 3 hours to set.  I don’t know what the settings on their fridge/freezer is like because mine set in an hour in the fridge…

Break out the china, it’s time for afternoon tea!

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