This week we are featuring another delicious recipe with the Move Over Sugar tick of approval!
When I was a kid, unbaked cheesecakes were my favourite. And nobody made them better than my Mum. I remember watching her crush oat biscuits in the food processor, and mix through the melted butter. I would lick the beaters after she combined philly cheese, condensed milk, lemon and gelatine. Sometimes she would add passionfruit, but most times she would swirl in caramel.
We then had to impatiently wait the long hours for it to set so we could have a piece.
Over the years I have attempted to make a nourishing cheesecake recipe that rivalled my Mum’s signature dish. Some attempts have been ok, others have been a downright disaster.
But my world turned upside down when I created this raw lemon and pistachio cheesecake.
Oh, man!
I have made raw cheesecakes before – but none have turned out as good as this one. It’s lighter, creamier and tastier than any I have ever made before. This may be due to the winning combination of equal amounts of cashews and macadamias, and making lemon the star of the show.
Wanna know the best thing about this cheesecake?
There are no refined or processed sources of sugar in sight, making it a perfect treat for the Move Over Sugar challenge!
Lemon and Pistachio Raw Cheesecake
Lemon and Pistachio Raw Cheesecake
Preparation Time:
40 minutes
Total Time: 4 hours 30 minutes
Servings: Serves 12
- Base: 1 cup macadamias
- ½ cup pistachios
- ½ tsp. fresh ginger, finely grated
- 6 medjool dates (or ½ cup dried dates soaked for ½ hour)
- Filling: 1 cup cashews (soaked for ½ hour)
- 1 cup macadamias (soaked for ½ hour)
- 1-2 tbsp. honey
- ¼ cup lemon juice
- Zest of 1 lemon
- ¼ cup yoghurt or coconut cream
- 1 tsp. vanilla powder
- 2 tsp. great lakes gelatine (optional)
- Extra pistachios or lavender to decorate (optional)
- Blend all base ingredients together in a food processor, until it comes together and forms a ball.
- Place evenly into a lined pie or cake tin.
- Place into the freezer until the topping is ready.
- Place all topping ingredients into a food processor and blend until completely smooth (5 or so minutes).
- Spoon over the top of the base, smoothing out the top.
- If you wanted to decorate the top with extra pistachios, do this now, sprinkle them over and push down gently.
- Set in the freezer for 4 hours before eating.
After you’ve savoured your first slice, store the leftovers in an airtight container and pop it in the freezer.
Enjoy!
How is everyone going with the Move Over Sugar challenge? Don’t forget to hash tag all of your sugar-free recipes with #moveoversugar. And keep an eye out for this week’s tips on how to stay on the sugar-free bandwagon!