Lemon Cheesecake

Hubby had a chequered start growing a Meyer lemon in our backyard beside the sea. He planted it beside the herb garden and it suffered from salt spray. He replanted the small tree in large terracotta pot, positioned in a sunny sheltered position beside the screened garden and it flourished. More than five years passed and our lemon tree has budded yielding many lemons. Today I made a special dessert tasting of sweet Meyer lemons to showcase these little yellow jewels.

Our organic Meyer lemons taste quite sweet and I used very few soft dates for a healthy sweetener. Maybe let the type of lemons you use dictate the amount you need.

Cheesecakes are for special occasions, a time when I sometimes waver the “no sugar” rule for maple syrup. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use maple syrup it is still sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.

If you wish to make a sugar-free cheesecake, substitute the ½ cup maple syrup for ½ cup of date paste.

Date paste - makes ½ cup

8 medjool dates soaked in boiling water for 10 minutes. Drain and puree to a paste in the blender.

Health benefits:

·       Lemons are well known for fighting acne and colds, and reducing anxiety. Yet a little less known fact is that lemons can be used to fight fatigue; simply pierce the lemon and suck through a straw for a fast acting remedy.

·       Lemon juice in water before breakfast is an inexpensive way to rejuvenate skin and body healing, an aid to digestion and detox, helps with weight loss, boosts your mood and energy and is packed with vitamin C. 

LEMON CHEESECAKE

Use a 23cm (9 inch) tart tin

PB, V, GF, DF

Base:

¼ cup rolled oats

¼ cup cashews

½ cup almonds

12 soft medjool dates, pitted

Lemon filling:

1½ cup raw cashews, soaked in boiled water for 20 minutes, drain

½ cup full-fat coconut milk

½ cup date paste OR maple syrup

¼ cup coconut oil

2 lemons, juiced and zest

Blueberry topping:

a few frozen blueberries, thawed

½ cup of filling

1 tbsp lemon juice

Toppings: lemons slices, blueberries and rose petals to decorate

Line the base and sides of a spring-form cake tin with baking paper. To make the crust, add the cashews and almonds to a food processor and process until it becomes a crumb-like mixture. Add the remaining ingredients, except the blueberries, and process to combine. Press the base mixture into the cake tin evenly.

Place all the filling ingredients into the blender and pulse until silky smooth. Pour this mixture into the cake tin, leaving ½ cup in the blender for the blueberry topping, and return the cake to the freezer. Place all blueberry topping ingredients into blender and blend until smooth. Pour the mixture over the cake and smooth gently with the back of a spoon. Place the cake in the freezer for 6 hours or overnight to set.

Before serving, allow to sit in the fridge for 30-45 minutes to evenly thaw before transferring the cheesecake onto a cake stand. Decorate with thin slices of lemon, blueberries and rose petals. Cut into wedges and serve.