Lemon "Cheesecake" with Berry Topping

I'm actually quite excited with this recipe. I made this for our wedding anniversary back in April (I know! Very late in posting this!) and it was a hit for hubby and myself.

It is only recently that I am onto the band wagon of making raw desserts. It's just to increase my repertoire of creating desserts at home I guess. I love the idea of having a cheesecake without the heavy feeling in my tummy. There is NOTHING wrong with enjoying a cheesecake from time to time of course, but hey, if I could re create something at home that is healthy and nutritious, I'm in.

This require a little planning with the soaking of cashews. It is a very nutrient dense recipe- and very high in calories as well with the amount of cashews in it. Still a treat food for sure.

I am still using my trusty ken wood food processor but lately, been wondering if it is worth investing in a Vitamix or Thermomix? oh first world problems. Nevertheless, I have promise myself that I will not have another appliance unless one breaks down.

As I'm typing this, I just remembered I have a few more slices in the freezer. Oopies! I guess I know what I'm having for dessert tonight.

What do you use? Food processor? Thermomix? Or a high powered blender like Vitamix?

Lemon "Cheesecake" with Berry Topping (12 servings)

Base
150 grams almond meal
100 grams of desiccated coconut
3 medjool dates soaked in water
1 tsp vanilla
pinch salt

"Cheesecake"
500 grams of cashews soaked in water overnight
1 cup of lemon juice
zest of whole lemon
1 tsp vanilla paste
1 tablespoon of honey
1/4 cup of coconut oil melted

Berry topping
1 cup of berries
1/4 cup water
1 tsp honey
1/4 tsp of gelatine powder (mix with 1 tablespoon of water)

Make the base first.
Blitz everything up till it comes together. Press into a 9 inch lined cake tin. Fridge it while you make the "cheesecake".

Blitz all the ingredients together. Make sure it becomes like a smooth paste- not lumpy. Pour into base and freeze for around 30 mins to an hour.

Place berry topping except gelatine into sauce pan. Cook till it becomes soft. Cool and add the gelatine mixture. Pour berry topping onto cheesecake topping and freeze for a further 3-4 hours.

Defrost cake in fridge for 2 hours before serving.