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Raw Lemon Curd Cheesecake

Lemon Curd Cheesecake

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Prep Time 20 minutes
Total Time 50 minutes
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.