Raw Lemon Curd Cheesecake

I’m not a huge fan of desserts or sweet things – I’d rather have a cheese plate at the end of a meal, but if I’m going to order a dessert it would be cheesecake 100% of the time.  Knowing this, my lovely mother decided to make this delicious Raw Lemon Curd Cheesecake for me as my birthday cake this year.  We used the lemon curd we’d made a few days earlier to flavour it and had such fun working out how to make it grain and refined sugar free.  Read on to see how we accomplished it!

The first thing you have to do when making the Raw Lemon Curd Cheesecake is to make the base!  Usually, in a cheesecake the base is a mix of crushed up biscuits and butter but we decided to use some healthier options – coconut, dates, and nuts! Yummy!  To start with you need to preheat the oven to 150C (300F).  Then, blitz the nuts and desiccated coconut in a food processor to make a powder.  A chunky powder is perfect, it doesn’t need to be too fine.  (You can use whatever nuts you have around – a mix or all one kind – whatever you prefer).

Spread this nut and coconut powder on a baking tray and cook for 5-8 mins until lightly browned.  Make sure you keep checking it as nuts can very quickly go from brown to burnt!

The next step is to add the dates to a food processor along with the toasted nut and coconut powder and the melted coconut oil.  Blitz these ingredients until everything combines so that it holds its shape when you squash it together.

Now, line the 8-inch cake tin with baking parchment on the bottom.  Put the mixture in the lined cake tin and press down firmly to create the cheesecake base.  Chill the base in the fridge while you make the rest of the cheesecake.

On to the lemon curd cheesecake layer!  You need to start by zesting and juicing the lemons.  Then, in a bowl mix together the cream cheese, mascarpone, lemon zest, lemon curd, lemon juice & honey.  Spoon this mixture over the base you have already made and flatten it out.  Top with a layer of the lemon curd, making sure this is evenly spread out as well.

Chill in the fridge until you’re ready to serve.  Half an hour is OK but longer is better to make sure it’s really set.  Finally, just before serving, zest another lemon and sprinkle this over the top of the cheesecake.  Top with a sprig of mint if you like and it’s ready to serve!  Fresh summery and delicious.

This is the perfect dessert to serve at a BBQ as all that lemony goodness just screams summer!  It’s quite rich but the tartness of the lemon cuts through the creaminess of the cheese!  If you like this, try my Forest Fruits Cheesecake made with Cashew Nut ‘Cheese’!

Lemon Curd Cheesecake

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Prep Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snacks

Cuisine Gluten-Free, Grain-Free, Low Carb, Paleo, Raw, Refined Sugar-Free, Vegetarian

Servings 12 people

Ingredients

  

For the base

• 125 g nuts (mixed nuts or all one kind)
• 110 g dessicated coconut
• 180 g dates
• 3 tbsps coconut oil (melted)

For the filling

• 600 g cream cheese
• 500 g mascarpone cheese
• 200 g lemon curd
• 2 lemons zested and juiced
• 6 tbsps honey

For the topping

• 100 g lemon curd
• 1 lemon zested

Instructions

 

To make the base

• preheat the oven to 150C (300F)
• Blitz the nuts and desiccated coconut in a food processor to make a powder.
• Spread the powder on a baking tray and cook for 5-8 mins until lightly browned.
• Add the dates to the food processor along with the powdered, toasted nuts and coconut and the melted coconut oil.
• Blitz these ingredients until everything combines so that it holds its shape when you squash it together.
• Line an 8-inch cake tin with baking parchment and spread out and press the mixture down firmly to create the cheesecake base.
• Chill the base in the fridge while you make the rest of the cheesecake.

To make the Cheesecake

• Zest and juice the lemons. 
• In a bowl mix together the cream cheese, mascarpone, lemon zest, lemon curd, lemon juice & honey.
• Spoon this cheesecake mixture over the chilled base and flatten out.
• Top with the lemon curd, spreading it out all over the cake
• Chill in the fridge for a few hours until ready to serve
• Just before serving zest another lemon and sprinkle over the whole cake.

Dietary & Allergy Information for Raw Lemon Curd Cheesecake

This recipe is Grain-Free, Gluten-Free  & Refined-Sugar Free.  Also suitable for Paleo, Low Carb & Vegetarian diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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