Lemon Strawberry Cheesecake

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 In Cakes, Vegan
Lemon Strawberry Cheesecake | Anita's Organic Mill
Cakes, Vegan
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Our cookie mixes are very easy to use to make delicious pie crusts. Here we used our Oatmeal Currant Cookie mix to make the base for this (almost) raw cheesecake. As the base is cooked we can’t call it raw but we can call it simple. Simple and utterly delicious.
Prep Time:20min
Bake Time:1-3hours (for freezing)
Yields:1 8 or 9" Cheesecake
Skill Level:Beginner
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Ingredients

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  • 1 package Anita’s Organic Oatmeal Currant Cookie Mix
  • 1/2 cup Organic coconut oil, melted
  • 1 tbsp Ground flax meal
  • 2 tbsp Water
  • Topping: Lemon
  • 1 1/2 cups Cashews, soaked for 2 hours
  • 1/3 cup Coconut oil, melted
  • 1/3 cup Coconut milk, (refrigerate coconut milk for 24hrs beforehand and use the top creamy part only)
  • Zest of 2 Lemons
  • 1/3 cup Freshly squeezed lemon juice
  • 1/4 cup Agave or light (#1 grade) maple syrup
  • 1/4 tsp Vanilla powder (or ½ tsp vanilla extract)
  • Topping: Strawberry
  • 1 1/2 cups Cashews, soaked for 2 hours
  • 1/3 cup Coconut oil, melted
  • 1/3 cup Coconut milk, (refrigerate coconut milk for 24hrs beforehand and use the top creamy part only)
  • 2 tbsp Freshly squeezed lemon juice
  • 1 cup Fresh strawberries
  • 1/4 cup Agave or light (#1 grade) maple syrup
  • 1/4 tsp Vanilla powder (or ½ tsp vanilla extract)

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Directions

Base:
  1. Pre-heat the oven to 350˚F and grease and line with parchment an 8 or 9-inch spring form pan (place 2 thin strips in crisscross which will help to lever out the cheesecake). Set aside.
  2. Add the flax meal and water to a small bowl and whisk until fluffy (with the consistency of a beaten egg). Set aside.
  3. In a large bowl empty the contents of the cookie mix and make a well in the centre. Pour in the melted coconut oil and flax meal mixture and stir until fully combined.
  4. Scrape the cookie mixture into the prepared spring form pan. Press the mixture firmly into the base of the pan and even up the sides a little to form the crust. Bake in the oven for 20 minutes until golden around the edges. Allow to cool fully while you make the toppings.
Top Layers:
  1. Starting with the lemon layer: Drain and rinse the soaked cashews and place in a blender or food processor.
  2. Place all of the other ingredients (for the Lemon Topping) into the food processor and blend mixture until smooth. Stop occasionally to scrape down the sides.
  3. When smooth pour the lemon topping over the cooled base and place in the freezer for an hour until set.
  4. While the lemon layer is in the freezer to set, make the strawberry layer the exact same way. Pour over the lemon layer and place in the freezer again for an hour until fully set. Or refrigerate overnight until fully set.

Notes

Make sure your coconut milk has been kept in the fridge for at least 24 hours before you start to make this dish.

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