Lemon and Pistachio Cheesecake
2016-11-28 19:06:29
Serves 16
Prep Time
25 min
Cook Time
2 hr
Total Time
2 hr 25 min
For the base
- 3/4 cup cashews
- 1/4 cup shelled pistachios
- 1/4 cup almonds
- 1/3 cup sultanas
- Juice and zest of 1 small lemon
- 1 tbsp maple syrup
- Pinch of pink Himalayan salt
For the filling
- 1 1/2 cups cashews, soaked overnight
- 2 tbsp raw agave
- 1/4 cup melted coconut oil
- Juice of 1 1/2 lemons (or 2 small ones)
- 3/4 tsp ground turmeric
- Handful of shelled pistachios to decorate
Instructions
- Pulse all of the base ingredients together using a food processor, until mixture starts to clump together. Spread the dough over the bottom of a lined springform tin. Place in freezer to chill.
- Drain the cashews, place in a food processor or blender along with all over filling ingredients, and blend until smooth. Add more turmeric if you want a brighter glow!
- Pour over your base, add pistachios to decorate and return to the freezer for at least 2 hours. Allow to thaw for 5 minutes before cutting and serving the cheesecake...enjoy!
Notes
- The better your food processor/blender is the smoother your cheesecake filling will be. If it's lumpy add a tiny bit of water to get it smoother.
https://lydiaslittlekitchen.co.uk/