Zesty Lemon Cheesecake

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Here's a sweet treat you'll feel good about.

If you love cheesecake, then this recipe is for you!

A healthy diet should consist of as many raw ingredients and natural produce as possible and in my opinion, include something sweet like this Zesty Lemon Curd Cheesecake from A Conscious Collection. With a vegan option as well, it’s sure to hit the spot without giving you the guilts….

Lemon Curd Ingredients:

•3 Large free-range eggs
•1 tbs lemon zest
•½ cup freshly squeezed lemon juice
•¼ cup honey
•4 tbs of coconut oil
•1 vanilla bean or vanilla bean paste.
•1 tbs cacao butter (optional)


Tart Base Ingredients:

•1/2 cup macadamia nuts
•1/2 cup gluten free oats ( I use Bobs Red Mill) or normal oats if you are not intolerant.
•¼ cup almonds
•1 cup pitted dates
•3 tsp rice malt syrup
•pinch of salt.

Method:

1. Grease the bottom and sides of a tart pan with coconut oil and sprinkle a little desiccated coconut over the springboard to prevent tart from sticking.
2. In a food processor or high-speed blender combine all the base ingredients until well combined.
3. Cover the base and sides of a tart pan and press down firmly.
4. Place in the freezer to set.
5. While the base is in the freezer setting… it’s time to make the lemon curd. In a saucepan on low heat – whisk together the eggs, lemon zest and honey.
6. Add the lemon juice, coconut oil, vanilla bean and cacao butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken. If it’s taking a while to thicken, take away from the heat for a couple of minutes then continue a light whisk until bubbles start to appear and a creamy consistency has formed.
7. Remove from heat and pour in to your prepared tart pan covering all the base mixture as evenly as possible. Place in the fridge to set.


*To make this recipe vegan you can substitute the below items;

3 large free-range eggs: 3 tablespoons of Flaxseeds mixed with 9 tablespoons of water – whisk until it becomes gelatinous 

Honey: 4 tablespoons of maple syrup instead

 
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